Saturday, September 24

Baja California Fish Tacos

There is big surf in Mexico, particularly on the west coast and these are the ultimate post surf munchie – or in my case a post ‘near-drowning’ snack. Try these as a lighter alternative to a fajita and a more interesting meal than a fish finger sandwich. Makes four tortilla:

500g skinless pollock
Juice of 1 lime
50g fine corn masa or fine polenta
1 tsp ground cumin
2 tsp chilli powder, hot or mild
2 tsp salt
2 tsp ground black pepper
Handful of chopped fresh coriander
2 eggs, beaten
4 flour tortillas
Shredded lettuce or mixed leaves
Finely sliced red onion
Pickled jalapeño chillies
Sour cream
Vegetable oil

Slice the fish into goujons (long strips) approx 1 ½ cm thick and 10 cm long. Marinade in the lime juice for no more than 30 mins. Drain and toss in the egg mix. Mix the spices, salt, pepper and masa/flour together in a bowl. Heat approx 3cm of oil in a frying pan. The oil should be hot enough that when you drop in a piece of bread, it bubbles furiously. Drain the fish, and toss in the flour until lightly covered. Fry the goujons a few at a time until golden brown and crispy. Drain on kitchen paper.

Wrap a few fish goujons in a tortilla with a sprinkling of lettuce, coriander, onion and jalapeño and then dribble liberally with the sour cream. Absolutely lush….

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