Back to 4 servings 600 g dorado/mahi mahi fillets (cod or halibut will do) 1 litre cooking oil 12 corn tortillas 125 g plain flour 1 tsp baking powder 1 tsp fine chilli powder 1 tsp salt 0.5 tsp ground black pepper 250 ml Mexican beer 5 ripe tomatoes, diced 0.5 red onion, diced small handful coriander leaves, chopped 1 small jalapeño pepper, seeds removed and diced 0.5 lime lime juice salt and black pepper, to taste finely sliced red cabbage sliced radish your favourite hot sauce lime wedges Chipotle mayonnaise: cup mayonnaise, 1 clove garlic crushed, 1 tsp chipotle paste, pinch of salt, squeeze of lime
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Sieve the flour into a mixing bowl along with the baking powder, chilli powder and pepper. Turn through with your fingers before adding the beer and whisking until the consistency of thick paint. Leave to rest for an hour.2 Step 2: For the pico de gallo: Mix all the ingredients in a serving bowl and set aside.3 Step 3: Heat oil to 170C in a deep pan or fryer – a small piece of bread should turn crisp and golden in a few seconds.4 Step 4: Meanwhile, heat a non-stick frying pan and place the tortillas on the pan two at a time and warm until just lifting from the surface. Wrap in a clean tea towel to keep warm and moist.5 Step 5: Coat each piece of fish in the batter and submerge in the hot oil. Fry until golden brown, about two minutes. Transfer to a baking sheet or kitchen paper to drain.6 Step 6: To serve, place two pieces of fried fish in the centre of each tortilla, then add the other ingredients. My recommended order is: chipotle mayonnaise, pico de gallo, cabbage, radish, hot sauce and a squeeze of lime.getsaucepan.com/r/11302898-b558-46d9-849c-bdef61363439 · Original: https://www.theguardian.com/travel/2021/jan/25/ill-never-forget-the-fish-tacos-i-had-in-mexico-baja-california-mexico-plus-recipe
