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BAJA-STYLE FISH TACOS

From the moment we all had these in LA from Ricky and his Fish Taco van we knew they had to become a Big Night In. The crispy battered fish, soft tacos, fresh pico de gallo and white sauce make for the perfect balance... and they're fun to construct at the table. DIY food!

INGREDIENTS

Pico de gallo

White sauce

Batter

Construction

Agua Fresca

STEP-BY-STEP-GUIDE

PICO DE GALLO

Wash, chop and mix all of the ingredients for the pico de gallo and season with salt, pepper and lime juice to taste.

WHITE SAUCE

Whisk the white sauce ingredients up in a small bowl.

WHISK UP THE BATTER

Sieve the flour and baking powder into a large bowl, then slowly whisk in the water until you have a smooth batter. Stir through the mustard, oregano and mayonnaise until equally combined. Heat the lard in a pan to 180°C.

PREP AND FRY THE FISH

Remove any skin and bones from the fish fillets and cut into finger-sized goujons. Season with salt and pepper, then dust in the flour and dip into the batter. Deep fry the battered goujons a few at a time in the lard for 2-3 minutes until golden and crispy on the outside and soft, flaky fish inside. Drain on kitchen paper to get rid of excess grease.

SERVE

Warm the tortillas and place some shredded iceberg in the base of each. Pile in a few crispy goujons, scatter the pico de gallo on top and drizzle over the white sauce. Squeeze over a little lime to finish and serve with an ice cold Agua Freshca (we went for cucumber, apple, mint and lime) or beer!