These Baha style fish tacos are inspired from the L.A. underground legend Ricky’s Fish Tacos recipe with some added extras for that burst of flavour that makes you smack your lips like you’ve been tangoed!
INGREDIENTS
400 - 600 g cod loins
500 ml vegetable oil
1 golden delicious apple
pickled red cabbage
corn or flour tortillas, warmed
Batter
120 g plain flour
1/2 tsp baking powder
180 ml Mexican beer (San Miguel)
1 tbsp american mustard
1 tbsp dried oregano
1 tbsp mayonnaise
1 tbsp smoked paprika
pinch of salt
Lime Crema
1 cup sour cream
1 tbsp lime juice
1 tsp lime zest
3/4 tsp ground cumin
1/4 tsp coarse black pepper
1/4 tsp salt
1/4 tsp sugar
METHOD
Make the batter. Dump the flour into a bowl with the baking powder and salt. Whisk in the beer until you have a smooth, but thick batter. Add the flavourings of mustard, oregano, smoked paprika and mayo and whisk together.
Preheat a pan of vegetable oil to 180°C. Slice the cod loins into goujons about the size of your thumb. Season with salt and pepper then dust in flour. Dip cod in the batter to coat, allow excess to drip off then lower into the hot oil to fry for 3-4 minutes each side, turning occasionally. Put battered fish on greaseproof paper and set aside.
Place cod on tortilla, too with pickled red cabbage, lime crema and hot sauce. Garnish with julienned apple and coriander.
Viva el taco de pescado!