Crispy Baja Recipe
Beer battered fish, house slaw, sriracha aioli, cilantro
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Ingredients
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Crispy Baja Ingredients
Method
Crispy Baja Directions
- 1
Prepare the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, mayonnaise, lime juice, and chopped cilantro. Mix well and set aside to chill.
- 2
Prepare the Beer Batter
In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer while whisking until the batter is smooth and well-combined.
- 3
Heat the Oil
In a deep frying pan or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.
- 4
Fry the Fish
Dip each fish fillet into the beer batter, coating it evenly. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 4-5 minutes per side. Remove the fish and drain on paper towels.
- 5
Make the Sriracha Aioli
In a small bowl, mix together the mayonnaise and sriracha sauce until well combined. Adjust the spiciness to taste.
- 6
Serve
On a plate, serve the crispy beer-battered fish topped with house slaw and drizzle with sriracha aioli. Garnish with additional cilantro if desired.
