Fish tacos

Fish tacos

From
M is for Mexican
Serves
4
Prep
15 mins
Cooking time
10 mins

Ingredients

Quantity Ingredient
150g plain flour
11/2 teaspoons baking powder
1 teaspoon sea salt
200ml cold, dark mexican beer
500g cod or other firm white fish, cut into 2.5 x 5-cm chunks
1 litre vegetable oil, to fry
taco shells, to serve
2 cos lettuces, sliced, to serve
1 red onion, thinly sliced, to serve
salsa of choice, to serve

Method

  1. Prepare the lettuce and onion first, and any accompanying salsas, as the fish must be eaten as soon as it is cooked.
  2. Mix together the flour, baking powder and sea salt in a mixing bowl.
  3. Pour the oil into a large frying pan, no more than half full, and heat to 180ºC, or until a cube of bread turns golden within 30 seconds.
  4. Just before you are ready begin frying, whisk the beer through the flour mixture and dip the fish into the batter. Stir briefly to coat, then drain each piece against the side of the bowl before carefully sliding it into the hot oil. You should be able to fry about four pieces of fish at a time. Deep-fry the fish for 2–3 minutes until golden-brown and crisp, then transfer to a plate lined with kitchen paper while you continue with the rest.
  5. Serve the fish immediately with the tacos, lettuce and onion. You can also serve it with the pico de gallo.
Tags:
Mexican
Mexico
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