Entree: Mexico – Baja California – Tacos de pescado estilo Baja (Baja-style fish tacos)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 4 sea bass fillets, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 12 oz (355 ml) cold beer (lager or pale ale)
- 4 cups (960 ml) vegetable oil for frying
- 3 cups (240 g) green cabbage, thinly shredded
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) fresh lime juice
- 1/2 cup (120 ml) Mexican crema or sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 medium tomatoes, diced (about 1 1/2 cups / 240 g)
- 1/2 cup (75 g) white onion, finely diced
- 1 jalapeño, seeded and minced
- 12 small corn tortillas
- Lime wedges for serving

Instructions

1. In a large bowl whisk together flour, cornstarch, baking powder, salt, and pepper. Whisk in cold beer until a smooth, fairly thin batter forms; chill 10 minutes. Pat sea bass fillets dry and cut into 3–4 oz (85–115 g) pieces if large so each fillet yields 2–3 taco pieces.
2. Heat oil in a deep skillet or pot to 350°F (175°C). Dip fish pieces into batter, letting excess drip off, and fry in batches until golden and cooked through, 3–5 minutes per batch. Drain on a wire rack over paper towels.
3. Toss shredded cabbage with cilantro, lime juice, and a pinch of salt to make the slaw. Stir together crema and mayonnaise; season with a little lime juice and salt to taste for the crema sauce.
4. Warm corn tortillas on a hot comal or skillet. Assemble tacos with fried sea bass, a spoonful of cabbage slaw, pico de gallo (tomato, onion, jalapeño), a drizzle of crema sauce, and a squeeze of lime. Serve immediately.