Baja-Style Fish Tacos
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Ingredients
- 10 portions of fresh fish - haddock, monkfish, brill, plaice, lemon sole, weighing about 125g (4 1/2oz) each
olive oil, for deep-frying
For the chilli beer batter:
225g (8oz) plain flour
2 tsp English mustard powder
2 tspmild or hot chilli powder
1 tsp salt
2 tsp granulated sugar
3 organic, free-range eggs
225ml (8fl oz) light beer or a mixture of beer and water
For the chipotle mayonnaise
225ml (8fl oz) homemade mayonnaise
1 1/2 tablespoons puréed chipotle chillies in adobo
juice of 1 lime
1 tablespoon chopped coriander
a pinch of salt
To serve:
10 corn tortillas
20 lettuce leaves
Guacamole or avocado slices
Tomato Salsa
Slaw
a few sprigs of coriander
Method
First make the chilli beer batter. Sift the flour into a bowl and add the mustard and chilli powders, salt and sugar. Make a well in the centre, crack in the eggs, then gradually add the beer, whisking all the time from the centre to the outside of the bowl in ever increasing concentric circles until all the flour is incorporated. Cover and leave to stand while you make the mayonnaise.
Mix the chilli in adobe, lime juice and coriander with the mayonnaise and season to taste.
Warm the corn tortillas either individually in a pan or better still wrap them in a parcel and heat at 180°C/350°F/Gas Mark 4 for 5–10 minutes.
Heat the oil in a deep-fat fryer to 190°C (375°F). Dip each fish fillet in the batter, then cook for 4–7 minutes until crisp and drain on kitchen paper. This will depend on the thickness of the fish. Alternatively, fry in a deep saucepan with 5 - 7.5cm (2 - 3 inch) depth of olive oil.
Put a little lettuce on one half of a warm tortilla, top with a chunk of crispy fish, some chipotle mayo, guacamole, tomato salsa and a sprig of coriander, fold over and enjoy!
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