Fish Tacos from Baja California

A Mexican stimulated fish dish from Rick Stein. The fish taco recipe embraces battered white fish with red onion, tomato, crimson chili, coriander and lime salsa.

Ingredients

2	sea bream, sea bass or red mullet, weighing about 350g (12oz) each, filleted (see p. 13)
8	soft flour tortillas
225g / 8oz	iceberg lettuce, finely shredded
300ml / 10 fl oz	soured cream
	Salt and freshly ground black pepper
	Sunflower oil for deep-frying
	For the batter:
225g / 8oz	plain flour
2	eggs
200ml / 7 fl oz	water
	For the salsa:
1	medium red onion, finely chopped
5	tomatoes, skinned, seeded and finely chopped
3-4	red chilies, seeded and finely chopped
1 tsp	sugar
	Juice of 1 lime
4 tbsp	chopped fresh coriander

Instructions

First, make the salsa by mixing together all the ingredients with a pinch of salt. Set aside.

Cut the fish fillets across into strips 1cm (½ in) wide and season with plenty of salt and pepper. For the batter put the flour eggs, water and a pinch of salt into a liquidizer and blend until smooth.

Pour the sunflower oil into a pan until it is about one-third full and heat to 190°C/375°F or until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute. Warm the tortillas in a low oven or a microwave.

Dip the strips of fish into the batter and then drop them into the hot oil and fry for 4 minutes, until crisp and golden. Lift out with a slotted spoon and drain briefly on kitchen paper

To serve, put some lettuce down the center of each tortilla, top with the fried fish, then spoon over some salsa and sour cream. Fold in the sides, roll up as tightly as you can and serve straight away, with some cold Mexican beer

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