Baja Fish Recipe

Prepare potatoes

Peel (optional) and cut russet potatoes into 1/2-inch thick fries. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Par-cook fries (optional for crispier chips)

Heat 1 cup of vegetable oil in a deep skillet or heavy pot to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature later to finish crisping.

Finish fries

When fish batter is nearly ready, heat remaining oil (or raise oil temp) to 375°F (190°C). Fry the par-cooked fries in batches for 2–4 minutes until golden and crispy. Drain on paper towels, season immediately with 1 tsp salt and 1/2 tsp pepper, and keep warm in a low oven (200°F / 95°C) while you fry the fish.

Combine sliced green and red cabbage, chopped cilantro, 1 tbsp lime juice, 2 tbsp mayonnaise, 1 tbsp sour cream (or crema), 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Toss thoroughly to coat. Taste and adjust seasoning. Refrigerate until ready to serve so flavors meld.

Season fish

Pat fish fillets dry with paper towels. Rub 2 tbs lime juice over the fillets and season both sides with 1 tsp sea salt and 1 tsp black pepper. Set aside for 5 minutes while preparing batter.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika and 1/2 tsp salt. Gradually whisk in 3 tbs cold beer or sparkling water until the batter is smooth and thick enough to coat the back of a spoon. Add a couple of small ice cubes or keep the bowl over an ice bath to keep the batter cold — cold batter yields a crispier fry.

Fry fish

Heat 2 cups oil in a deep skillet or pot to 350–365°F (175–185°C). Pat fish again if needed. Dust fillets lightly with a teaspoon of flour (optional) to help the batter cling. Dip each fillet into the batter to coat completely, letting excess drip off. Carefully lower into hot oil and fry in batches (do not overcrowd) for 3–5 minutes depending on thickness, turning once if needed, until batter is golden brown and fish reaches an internal temperature of 145°F (63°C) and flakes easily. Remove to a wire rack or paper towels to drain.

If using store-bought chipotle mayo, transfer to a small bowl. To make your own, mix 1/4 cup mayonnaise with 1–2 teaspoons chopped chipotle in adobo (adjust to taste) and 1 tsp lime juice.

Assemble: place a portion of fries on each plate, top with one or two pieces of battered fish. Spoon a generous tablespoon of cabbage slaw over the fish, drizzle or dollop chipotle mayo, garnish with cilantro and a lime wedge. Serve immediately while hot and crispy.

Optional: serve additional lime wedges and hot sauce on the side.