Posted: 29 February '12 by Niall
We promised to post a couple of recipes for our homemade Mexican Tortilla wraps last week – here’s the first of them, Rick Stein’s Baja Fish Tacos.
These tacos are very tasty and really light: the salsa is fresh and zingy, the fish creamy and crisp in the beer batter, with the sour cream balancing the flavours. There’s no guacamole in these tacos, but I think it’d be a great addition.
Although we had them as a light supper, the handiness of the tortilla wraps make them perfect for a party, especially a Summer party – and the tacos do go very well with a cold beer!
This recipe is from Ricks “Fruits of the Sea” cookbook.
You can see the photos here:
- 700g-800g of line-caught Cod fillets (thick, if you can get them)
- 8 flour tortillas
- 225g iceberg lettuce, finely shredded
- 250ml sour cream
- Salt and freshly ground black pepper
- sunflower oil for deep-frying
For the batter
- 225g plain flour
- 2 eggs
- 200ml of beer (lager)
For the salsa
- 1 medium red onion, finely chopped
- 5 tomatoes, skinned and finely chopped
- 3-4 red chillies, de-seeded and finely chopped
- 1 red pepper, de-seeded and finely chopped
- 1 tsp sugar
- 1 lime, juice only
- 4 tbsp chopped fresh coriander
- Make the salsa by mixing together all the ingredients with a pinch of salt and set to one side.
- Slice the fish across the fillet to make strips 2cm wide strips – and season with plenty of salt and pepper.
- To make the batter, put the ingredients into a bowl and whisk until smooth.
- Pour the sunflower oil into a pan until it’s about 3 inches deep – then heat to until a small piece of white bread dropped into the oil browns and rises to the surface in 1 minute.
- If you don’t have a microwave, heat the oven to about 50°C or so and place the tortilla wraps inside – if you do have a microwave you can skip this bit.
- In batches of 4 or 5, dip the strips of fish into your batter and drop them into the hot oil, frying them until they’re crisp and golden. Lift the fish goujons out with a slotted spoon and drain on kitchen paper.
- If you are using the microwave to warm your tortilla wraps, place them in the microwave for 30 seconds to 1 minute to heat them.
- When you’re ready to serve, you can start to assemble the tacos: place a couple of fish goujons just off-centre of a tortilla; then place the shredded lettuce on top; spoon over some salsa and soured cream; now fold in the sides and roll the tortilla up as tightly as you can and serve straight away.
You can find out more about Broighter Gold’s cold-pressed rapeseed oil, as well as where to buy it, at: www.broightergold.co.uk