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Baja Fish Recipe

Name: Whiskey Tacos Baja Fish Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb firm white fish fillets (cod, mahi-mahi, or halibut); 3 tbs all-purpose flour (for batter); 2 tbs cornstarch; 1 tsp baking powder; 1 cup cold beer or sparkling water; 1 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 2 cups vegetable oil (for frying); 1 cup all-purpose flour (for dredging); 2 cups green cabbage, finely shredded; 1 cup red cabbage, finely shredded; 1 medium carrot, julienned or grated; 0.25 cup red onion, thinly sliced; 0.25 cup fresh cilantro, chopped; 2 tbs lime juice; 3 tbs mayonnaise; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup ripe mango, diced; 0.25 cup red bell pepper, finely diced; 2 tsp red onion, minced; 1 tsp jalapeño, seeded and minced; 2 tbs fresh cilantro, chopped; 1 tbs lime juice; 0.25 tsp salt; 0.5 cup sour cream or Mexican crema; 0.5 tsp lime zest; 1 tbs lime juice

Inspired by Whiskey Taco

Time45m

Serves4

Battered fish, slaw, mango, cilantro, lime crema, cotija cheese on a corn tortilla

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Ingredients

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Battered Fish

1 lb firm white fish fillets (cod, mahi-mahi, or halibut)

3 tbs all-purpose flour (for batter)

2 tbs Cornstarch

1 tsp Baking powder

1 cup cold beer or sparkling water

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Smoked paprika

2 cups vegetable oil (for frying)

1 cup all-purpose flour (for dredging)

Slaw

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 medium carrot, julienned or grated

1/4 cup Red onion, thinly sliced

1/4 cup Fresh cilantro, chopped

2 tbs ReaLime juice

3 tbs Mayonnaise

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Mango Salsa

1 cup ripe mango, diced

1/4 cup red bell pepper, finely diced

2 tsp red onion, minced

1 tsp jalapeño, seeded and minced

2 tbs Fresh cilantro, chopped

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

Lime Crema

1/2 cup sour cream or Mexican crema

1/2 tsp lime zest

1 tbs ReaLime juice

1 tbs cilantro, finely chopped

1/4 tsp Celtic sea salt

Assembly & Garnish

8 count small corn tortillas

1/4 cup cotija cheese, crumbled

2 count Lime wedges

2 tbs extra cilantro leaves

Method

Battered Fish

Prepare fish

Pat the fish fillets dry with paper towels. Cut into taco-sized pieces about 3–4 inches long and 1–1.5 inches wide. Season both sides lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Make batter

In a bowl whisk together 3 tbs flour, cornstarch, baking powder, 1 tsp salt, 1 tsp black pepper and smoked paprika. Gradually whisk in cold beer or sparkling water until smooth and thick but pourable (about 1 cup). Chill batter in refrigerator 10 minutes — it should be cold to create a crisp crust.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (2 cups). Heat to 350°F (175°C) or until a small drop of batter sizzles and rises immediately.

Dredge and fry

Lightly dredge each fish piece in 1 cup flour, shaking off excess. Dip into the cold batter to coat completely, letting excess drip back into bowl. Carefully lower into hot oil (work in batches to avoid overcrowding). Fry 3–4 minutes, turning once, until golden brown and internal fish temperature reaches 145°F (or flakes easily). Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F oven if needed.

Slaw

In a mixing bowl combine green cabbage, red cabbage, grated carrot, sliced red onion and 1/4 cup chopped cilantro.

In a small bowl whisk together mayonnaise, 2 tbs lime juice, honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss to coat evenly. Adjust seasoning to taste. Chill until ready to assemble (can be made 30 minutes ahead).

Mango Salsa

Combine diced mango, red bell pepper, minced red onion, jalapeño, 2 tbs cilantro, 1 tbs lime juice and 1/4 tsp salt in a bowl. Stir gently to combine. Taste and adjust lime or salt. Keep chilled.

Lime Crema

Whisk together sour cream (or crema), lime zest, 1 tbs lime juice, chopped cilantro and 1/4 tsp salt until smooth. Refrigerate until assembly. If too thick, thin with 1–2 teaspoons of water or milk.

Assembly & Garnish

Warm the corn tortillas on a dry skillet over medium heat 20–30 seconds per side or wrap stacked tortillas in foil and heat in a 300°F oven for 5–10 minutes. Keep covered to stay warm and pliable.

To assemble each taco: place 1 tortilla on a plate, add about 1/4 cup slaw, 1 piece of battered fish, 1–2 tablespoons mango salsa, drizzle 1–2 tablespoons lime crema over the top, sprinkle with crumbled cotija and extra cilantro leaves. Serve with lime wedges.

Serve immediately while fish is hot and crispy.