Baja Fish* Recipe

Prepare fish and batter

Pat the cod pieces dry with paper towels and season lightly with 1/4 tsp kosher salt and a pinch of black pepper. Set up a dredging station with the extra 1/4 cup flour in a shallow bowl. In a separate bowl whisk together 0.75 cups flour, 0.25 cups cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 0.25 tsp black pepper. Whisk in the egg until partially incorporated, then slowly whisk in 240 ml very cold beer until the batter is smooth and thick but pourable. Keep batter chilled in the fridge while you heat the oil.

Heat oil

Pour about 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of roughly 2–3 inches. Heat oil over medium-high heat to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small spoonful of batter into the oil — it should sizzle and rise to the surface steadily and turn golden in about 2–3 minutes.

Dredge and fry

Working in batches to avoid crowding, lightly coat each cod piece in the extra flour, shake off excess, then dip into the batter, letting excess drip back into the bowl. Carefully lower pieces into the hot oil. Fry 3–4 minutes per batch until batter is golden-brown and crisp and fish registers 60°C (140°F) or flakes easily. Use a slotted spoon or spider to transfer fried fish to a wire rack set over a baking sheet to drain (this keeps them crisp). Keep cooked fish in a warm oven (about 100–120°C / 200–250°F) while you finish remaining batches.

In a bowl toss together 3 cups shredded cabbage, 2 tbs fresh lime juice, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Taste and adjust salt/lime. Let sit at room temperature for 5–10 minutes so flavors meld; drain any excess liquid before assembling if the cabbage releases moisture.

Combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 1 minced jalapeño, 2 tbs chopped cilantro, 1 tbs fresh lime juice and 1/4 tsp kosher salt in a small bowl. Stir and taste; refrigerate until ready to serve. Make up to 1 hour ahead for best texture.

In a blender or food processor combine 0.5 cups sour cream, 0.25 cups mayonnaise, 0.5 cups packed cilantro leaves, 2 tbs lime juice, 1 garlic clove and 1/4 tsp kosher salt. Blend until smooth, adding up to 1 tbs cold water to reach a drizzling consistency. Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl.

Warm the tortillas just before serving: heat a cast-iron skillet or griddle over medium-high heat. Brush each tortilla lightly with 1/8 tbs oil (or use a neutral oil) and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a small handful (about 1/3 cup) of cabbage slaw on a warm tortilla, top with a piece of beer-battered cod, spoon 1–2 tbs pico de gallo over the fish, and finish with a generous drizzle (about 1 tbs) of cilantro crema. Garnish with extra cilantro leaves and a squeeze of lime. Repeat for remaining tortillas.

Serve immediately while fish is hot and batter is crisp. Provide lime wedges on the side.