@samhollandfood Baja fish tacos
Baja Fish Tacos
A great dinner or lunch for the summer months. Nothing better than having friends over and enjoying good company with good food!
Servings: 2 people
Ingredients
- 2 fillets of cod
- 4 tortillas
- A handful of shredded iceberg lettuce
- 2 litres vegetable oil (for frying)
Fish batter
- 125 g plain flour
- 30 g corn flour
- 300 ml cold sparkling water
Pico de Gallo
- 4 large beef tomatoes
- 1 white onion
- A hatful of coriander
- 1 lime
- 1 chilli (optional)
White sauce
- 60 g sour cream
- 60 g mayonnaise
- A splash of milk
Instructions
- For the pico de Gallo you want a pot of boiling water and a bowl of icy water.
- Score the tomatoes on the bottom with an X and blanch in the boiling water for 10 seconds. Then plunge into the icy water to stop the cooking.
- Once cooled, remove the skins and seeds and dice up the remaining flesh.
- Dice the onion and chop the coriander. Combine with the tomatoes and add lime juice, taste and season with salt and pepper and set aside.
- Combine all the white sauce ingredients and season to taste. Set aside.
- Bring your vegetable oil up to 180 degrees Celsius.
- Combine the plain flour and corn flour in a bowl. Pour in your cold sparkling water whilst whisking and whisk until smooth.
- Cut your cod into strips and coat in the batter.
- Deep fry for a few minutes until golden brown (you might want to use one as a tester)
- Dry on some kitchen roll and season with salt.
- Assemble your tacos with the tortilla as the base, followed with the shredded lettuce, the cod, pico de Gallo and finish with the white sauce.
- Enjoy!
