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BAJA FISH TACOS

Originating in sunny California, Baja fish tacos consist of white fish deep-fried in a crisp batter and piled onto tortillas with crunchy red cabbage and lime. If you’re going to make one tacos recipe for your mates, this is the one!

SERVES 4–6

PREP: 20 MINUTES, PLUS CHILLING

COOK: 20 MINUTES

150g (5oz/1¼ cups) plain (all-purpose) flour

75g (3oz/¾ cup) cornflour (cornstarch)

1 tsp sweet smoked paprika

200ml–250ml (7–9fl oz/¾–1 cup) ice-cold beer (such as Mexican Sol)

600g (1lb 5oz) skinless and boneless cod loin, cut into 3cm (1¼in) chunks

1.5 litres (2½ pints/6 cups) vegetable oil

½ large red cabbage, finely shredded

Juice of 1 lime, plus wedges to serve

Leaves of 1 small bunch of coriander (cilantro), roughly chopped

12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought

6 tbsp Chipotle Aioli or Zesty Lime Aioli

1 large fresh red chilli, finely sliced

6 tbsp Pink Pickled Onions

Fine salt

1. Sift the flour, cornflour and paprika into a bowl and add ½ teaspoon of salt. Make a well in the centre and slowly whisk in enough of the cold beer to create a thick batter. Cover and set aside in the fridge for 30 minutes to rest.

2. In a serving bowl, toss together the shredded cabbage with the lime juice and half the coriander. Season generously with salt.

3. Heat the vegetable oil in a deep-fryer, or in a large, deep heavy-based saucepan filled no more than two-thirds full, until the oil reaches 190°C (375°F) on a cooking thermometer. Alternatively, drop in a small cube of bread to check that the oil is hot enough; it should turn golden brown within 10 seconds.

4. Dip each piece of cod into the batter and gently shake off any excess. Carefully place in the hot oil using a slotted spoon and cook in batches, for 4 minutes per batch. Remove with the slotted spoon and drain on kitchen paper (paper towels) while you cook the remaining fish.

5. Warm the tortillas through in a small dry frying pan (skillet) over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with a smear of aioli, followed by some of the battered fish, dressed red cabbage and sliced red chilli. Finish with a bundle of pickled onions and some of the remaining coriander, plus a wedge of lime to squeeze over.