the Pebble Spring 2017

Baja-Style Fish Tacos
Time: 30 - 45 minutes
Servings: about 12 tacos; serves 4 to 6
1 ¼ lbs cod or similar fish, cut into
taco-sized strips
1 tablespoon kosher salt
Vegetable oil for deep frying
1 ¼ cups plus 3 tablespoons flour
3 ¼ teaspoons baking powder
4 teaspoons kosher salt
1 (12 ounce) can light-bodied beer
Corn tortillas
3 cups shredded green or purple cabbage
¼ cup chopped fresh cilantro
12 lime wedges
Salsa
Instructions:
Sprinkle salt on both sides of the fish.
Pour 1½ inches of oil into a deep, heavy pot
and heat oil to 350ºF.
Line a baking sheet with paper towels.
Make the batter while the oil heats. Stir
together flour, baking powder and salt.
Gradually add the beer and stir until
smooth.
To cook the fish, work in batches so
as not to crowd the pieces in the oil.
Using tongs, dip each piece into the
batter, let the excess drain off, and
carefully submerge it in the oil. Fry
for 2 to 3 minutes until golden brown
and cooked through. Transfer the fish to
the baking sheet and season with salt.
Preheat a cast-iron pan to medium and
lightly oil it. When warm, add a corn tortilla.
Flip once it is soft and you can smell the corn;
maybe 30 seconds. Repeat with remaining tortillas.
Serve fish with the tortillas,
cabbage, cilantro, lime and salsa.
Recipe adapted from “Tacolicious,” by Sara Deseran
spring 2017 | 17