Fried fish tacos
I'll be on holiday in southern California next week, where I'll feast on Mexican food. One of my favourite taquerias is El Taco Nazo, which specialises in Ensenada-style fried fish tacos. This is my attempt at replicating that dish.
6-8 corn tortillas, about 15cm in diameter
200 grams green head cabbage, finely shredded
150 grams cherry tomatoes, diced
150 grams mayonnaise (preferably Hellman's)
150 grams sour cream
Fine sea salt and freshly ground black pepper
800 grams white fish, cut into 2cm x 4cm pieces
130 grams plain (all-purpose) flour
1/2 tsp garlic salt
1/2 tsp paprika
About 200ml sparkling water, chilled
Oil, for frying
Bottled Mexican chilli sauce
- Mix the mayonnaise with the sour cream, then stir in enough water so it can be drizzled. Season the tomato with salt and fresh lime juice.
-Dry the fish with paper towels then season with salt and pepper.
-Pour oil to the depth of about 2.5cm in a skillet, then heat to 180 degrees Celsius.
- Mix the flour with the garlic salt and paprika. Add the sparkling water and mix briefly, so the batter is slightly lumpy.
- Dip your finger in the batter to see if it is coated lightly; add a little more water if needed.
- Dip the fish pieces in the batter and fry in the hot oil, turning occasionally until deep golden.
- Drain on paper towels.
- Brush the tortillas on both sides with oil.
- Heat a skillet then pan-fry the tortillas until soft and pliable.
- Put several pieces of fish on each tortilla and add some cabbage.
- Drizzle with the mayonnaise and sour cream mix and top with diced tomato.
- Squeeze lime juice over each taco then serve with the chilli sauce.