Baja fish with Siracha cream
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Serves  6  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
444
Fat
19.5g
Saturated Fat
5.2g
Carbs
3.8g
Sugars
0g
Protein
32.4g
Fibre
1.1g
Sodium
0.484g
Ingredients
125 g plain flour
1 tsp salt
1 tsp black pepper
240 ml dark beer, like porter
Oil, for frying
100 g plain flour
1 tsp salt, plus more for seasoning
900 g white fish, skinned and cut into strips
Black pepper
2 tbsp Siracha
70 g sour cream of Greek yoghurt
12 small tortillas, more if desired
White cabbage, shredded
Radishes, chopped
Jared green jalapenos
Fresh coriander, chopped
Method

1 In a medium bowl, mix the flour, salt and pepper. Gradually add the beer while whisking. Set aside and let the batter rest for 20 minutes before using.

2 Heat a deep-fat fryer or heat 3cm of sunflower oil in a large pan over a medium heat. Heat the oil until a crumb sizzles when dropped in.

3 Dry the fish pieces very thoroughly with kitchen paper.

4 On a large plate, combine the flour and salt. Season the fish with salt and pepper and dip into the flour to coat, shaking off any excess.

5 Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil for about five minutes until golden brown and cooked through. Transfer to a plate lined with kitchen paper to drain.

6 In a small bowl, combine the Sriracha with the sour cream or yoghurt and stir well.

7 Serve the battered fish in soft tortillas with the spicy sauce, shredded white cabbage, sliced radishes, jalapeños and fresh coriander.