Recipes

Ensenada Fish Tacos

For many years the beaches on the north coast of Cornwall were patrolled by using Australian lifeguards, firstly because that they had the surf life-saving abilities that have been strange to the locals. For me, this intended many summers of friendship with first-rate Australians, all of whom regarded to be sunny and optimistic. Well, you would be, wouldn’t you, with summertime in Cornwall and lots of locals finding you irresistible? One such lifeguard changed into Rudi, who used to go back yr after 12 months. Everyone turned into extraordinarily keen on him – so much in order that we filmed a bit sequence approximately a journey he’d made to Ensenada on the Baja California coast, where they made terrific fish tacos. We cooked a few on the seaside in Cornwall by means of the lifeguard hut, and Rudi took Chalky, my Jack Russell, out for a bit surfing lesson. Sadly, whilst returned in Australia 5 years later, Rudi died of cancer and I continually thought that at some point I’d get to Ensenada and locate the tacos.

Ensenada Fish Tacos
Ensenada Fish Tacos

Ingredients

12 x 15cmcorn tortillas
600gcod fillet
100gplain flour, seasoned with a pinch of salt and 6 turns black peppermill
1 ltrcorn or vegetable oil
For the batter:
200gplain flour
¼ tspsalt
½ tspbaking powder
275mlice-cold beer
For the toppings:
¼small white cabbage, finely shredded
1avocado, stoned, peeled and diced
Hot chilli sauce, such as Cholula or Huichol
For the chipotle crema:
2Chipotles en adobo
3 tbspmayonnaise
3 tbspsoured cream
Juice of ½ lime
For the pico de gallo salsa:
2large tomatoes, deseeded and finely diced
½onion, finely chopped
1 handfulof coriander, chopped
1green serrano or jalapeño chilli, finely chopped
¼ tspsalt
Juice of ½ – 1 lime

Essential kit

You will need a balloon whisk.

Instructions

Warm the tortillas in a dry frying pan, in a microwave or in the oven (page 306). Get your toppings – shredded cabbage, diced avocado, and hot chilli sauce – ready. Mix the ingredients for the crema and set aside.

To make the pico de gallo salsa, mix all the ingredients in a bowl, starting with the juice of half a lime and adding more to taste if desired. 

To make the batter, sift the flour, salt and baking powder into a roomy bowl. Using a balloon whisk, incorporate the beer until you have a smooth batter. Set aside.

Cut the fish into fingers about 1cm thick. Heat the oil in a large pan to 190°C. Dip a few pieces of fish into the seasoned flour, shake off the excess, then dip them into the batter. Fry for 2–2½ minutes until crisp and golden. Repeat until you’ve cooked all the fish, draining each batch briefly on kitchen paper to remove excess oil. Sprinkle lightly with salt.

Serve the fish immediately in warm tortillas, with the toppings on the table for guests to help themselves.

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