For company
Baja fish tacos with lime crema (a nod to Chef Nagi)
Crisp-battered white fish, cold crunchy slaw, lime crema — the taco that tastes like a holiday. A nod to Chef Nagi at RecipeTin Eats, whose Baja fish tacos have taught half of Australia how to fry fish properly.
Beer in the batter, cold cabbage in the slaw, warm tortillas — non-negotiables.
Method
- 01
Whisk the crema ingredients in a small bowl. Chill.
- 02
Toss the shredded cabbages with lime juice, olive oil and salt. Let it sit for 10 minutes to soften slightly, then fold in the coriander.
- 03
Pat the fish very dry and toss with the 2 tbsp of flour. In a wide bowl, whisk the remaining flour, cornflour, baking powder, paprika and salt. Whisk in the cold beer until just combined — a few lumps are fine. Batter should coat the back of a spoon.
- 04
Heat 2cm of oil in a wide heavy pan to 180°C. Working in batches, dip fish strips into the batter, let excess drip off, and lower into the oil. Fry for 3–4 minutes, turning once, until deeply golden and crisp. Drain on kitchen paper. Salt immediately.
- 05
Warm the tortillas in a dry pan for 20 seconds a side.
- 06
Build: crema on the tortilla, a piece of hot fish, slaw, avocado, coriander, chilli. Squeeze of lime. Eat standing up.
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