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TACOS - BASS - HALIBUT - Baja-Style Fish Tacos
Nb persons: 8
Yield:
Preparation time:
Total time:
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| MARIO BATALI Baja-Style Fish Tacos The Chew | |
| 2 pounds | cod, (skinless, cut into 1/2 inch wide by 3 inch long strips) |
| 2 cups | all-purpose flour |
| 1 1/2 teaspoons | baking powder |
| 1 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1/2 teaspoon | dry mustard |
| 1/2 teaspoon | dried oregano |
| 1/4 teaspoon | cayenne, (or to taste) |
| 2 bottles | beer, (12 ounces, such as a dark Mexican lager, cold) |
| canola oil, (for frying) | |
| kosher salt and freshly ground black pepper (to taste) JALAPENO-LIME AIOLI | |
| 1 clove | garlic |
| 1/4 cup | extra-virgin olive oil |
| 2 large | egg yolks |
| 1 | lime, (juice and zest) |
| 3/4 cup | vegetable oil |
| 1 tablespoon | jalapeno, (minced) |
| salt, (to taste) | |
| RADISH SLAW | |
| 1/2 bunch | radishes, (thinly sliced) |
| 2 cups | red cabbage, (thinly sliced) |
| 1 | jalapeno, (thinly sliced) |
| 1 cup | cilantro leaves |
| 1/4 cup | Jalapeno-Lime Aioli |
| 1 lime juiced Kosher salt and freshly ground black pepper (to taste) TO SERVE | |
| 1 recipe | Mario's Tomatillo Salsa |
| hot sauce | |
| pickled jalapenos pickled red onions | |
| sliced avocado | |
| 2 | limes, (wedges, to serve) |
| white corn tortillas, (6 inches, warmed on griddle) | |
step-by-step directions
Fill a large, heavy-bottomed pot with a few inches of oil. Preheat to 360ºF.
In a large mixing bowl, add the flour, baking powder, salt, pepper, mustard, oregano and cayenne, and whisk to combine. Slowly add the beer, whisking to combine until there are no lumps. Using tongs, dip the fish pieces into the batter and place in the hot oil in batches of about 10 pieces. Fry the fish, flipping occasionally, until golden brown, about 5 minutes. Using a spider, remove fish to a paper towel-lined baking sheet. Season with salt.
To serve, place 1 or 2 pieces of fried fish on a corn tortilla. Top with a drizzle of Jalapeno-Lime Aioli. Top with some Radish slaw and toppings of choice.
For the Jalapeno-Lime Aioli: with a food processor running, drop the garlic clove through the top of the food processor to mince. Remove the top and add the yolks, lime juice, zest and a pinch of salt. With a food processor running, slowly drizzle in the oil, until the mixture emulsifies. Stir in jalapeno. Adjust seasoning to taste.
For the Radish Slaw: in a large bowl, add the radishes, red cabbage, jalapeno, cilantro, Jalapeno-Lime Aioli and juice of 1 lime. Mix to combine and season with salt and pepper to taste. Cover and place in the refrigerator to rest for up to an hour before serving.
Helpful Tip: use any kind of flakey, white fish such as grouper, sea bass or halibut.
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