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Cod: Baja Fish Tacos

Source of Recipe

From "Once Upon A Chef" by Jennifer Segal


Recipe Introduction

"Many years ago, Michael and I rented a convertible and drove up the California coast. One of our favorite stops was La Jolla, where we strolled around town and stumbled upon a Mexican restaurant with great food and breathtaking views of the Pacific Ocean. I don't know if it was the scenery, the margaritas, or the fact that we were on vacation, but the fish tacos were out of this world. To recreate them at home, I came up with this version made of crispy beer-battered cod tucked into corn tortillas with a cabbage slaw and smoky chipotle sauce. I'm happy to say they come pretty darn close."

List of Ingredients

For the cabbage slaw:
â—¦ 5 cups (or one 10-ounce bag) shredded red cabbage
â—¦ 3 tablespoons minced red onion
â—¦ ½ cup chopped fresh cilantro
â—¦ 3 tablespoons apple cider vinegar
â—¦ 1 ½ teaspoons vegetable oil
â—¦ ½ teaspoon salt

For the chipotle sauce:
â—¦ ¾ cup mayonnaise, best-quality such as Hellmann's, Best Foods, or Duke's
â—¦ 2 tablespoons fresh lime juice, from 1 lime
â—¦ 3 chipotle chiles in adobo sauce from a can, roughly chopped, plus 2 teaspoons of the sauce
â—¦ 1 large clove garlic, roughly chopped

For the beer batter:
â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 1 cup beer, preferably a pale lager

For the fish:
â—¦ Vegetable oil, for frying
â—¦ 1 ½ pounds skinless cod, cut into 1-by-4-inch strips

â—¦ Twelve 6-inch soft corn tortillas, warmed
â—¦ Lime wedges, for serving


Recipe

To make the slaw: In a medium bowl, toss the cabbage, onion, cilantro, vinegar, oil, and salt. Set aside.

To make the sauce: In a blender or mini food processor fitted with the steel blade, combine the mayonnaise, lime juice, chipotles with sauce, and garlic. Blend until smooth and set aside.

To make the beer batter: Whisk together the flour, salt, and pepper in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.

To fry the fish: In a medium skillet over medium heat, add enough oil to reach a depth of ½ inch. Heat the oil until a deep-frying thermometer registers 350° F, or when the end of a wooden spoon sizzles when dipped into the oil.

Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, and then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. To assemble, smear each tortilla with a generous amount of chipotle sauce, and then top with the cabbage slaw. Arrange the fish on each tortilla, dividing it evenly, and serve with the lime wedges.

Serves 4