Battered Fish Tacos, my fav recipe!
Watch me make this recipe here:
I wasn’t always a huge fan of fish however, I’ve had fish tacos in places like San Diego that really blew my mind! I always thought it would be an excellent addition to my kitchen and after a bit of experimentation, I put together these fish tacos and they are absolutely fantastic!
Here's what you'll need:
12-16 oz. Sustainably sourced white fish. (Cod)
2 cups plain white flour (set 1 cup aside)
1 tsp salt
1 tsp pepper
1 tsp baking soda (bicarbonate of sodium)
1 tsp crushed dried oregano
1 tsp ground paprika
1 tsp basil paste (or fresh basil)
1 cup carbonated water.
• Whenever you’re frying it’s always important to have everything ready before you start cooking as the oil itself will begin to burn if you leave it heated for far too long. I am going to cut the fish first into finger sized pieces.
Pro-Tip: sprinkle some salt over the fish while you prepare the batter.• Let's get started on the batter, I am using a 1:1 ratio of flour to water. Take one cup of flour and put it into a large Tupperware container.
I like to use a container with straight edge walls to help with drippage.
• Add a teaspoon of baking soda (or bicarbonate of sodium) a teaspoon of salt, pepper, and crushed dried oregano. You can add other fragrant ingredients like marjoram & parsley but for this recipe I’m keeping it as simple as possible. And we’re going to add 1 teaspoon of ground paprika. This will add a slight kick to your batter and give some colour to your batter.
• Add in one cup of soda water, (you can buy a large bottle from your local grocers for about a buck. It’s also nice to keep around the house and have with some ice.)
• Mix this altogether, don’t beat the batter you will end up losing the air that you’ve worked hard for; just give it a good stir with a large spoon. The consistency should be slightly more runny than a pancake batter, if it’s too thick, simply add more water.
• At this stage; add in a teaspoon of fresh basil paste.
You can use fresh basil however I found a paste at the local Budgens here in London, I highly recommend you get a bottle as it stays fresh longer and tastes just as great!
• In a separate bowl, you will need to put about a cup’s worth of plain flour.
• Now, we heat the oil in a large pan and leave it on medium heat.
This is the part that requires a bit of dexterity and you’re going to get a little messy. So roll up them sleeves kids, you're gonna get batter all over your fingies!
• With clean hands, take a bit of fish and cover it in flour first, then transfer it over to the batter and cover it completely. Then take it back to the flour and give it a good dusting, and back in the batter. Leave it there and allow it to become covered while you get a few more pieces ready. I usually try and have just 4 pieces ready to go before I place them in the hot oil.
• Very carefully, place the fish in the oil; if anything jumps back at you. The flame is too hot. It should just fry lightly.
• Make sure you prepare a plate with some tissue to place your fish beforehand. And just carefully take out the fish from the oil and place it on the dish.
• Now, we have our fish but these are tacos after all, I’ve prepared some handmade tortillas that we’re going to use to hold our fish.
I find that the best tortillas are made with love. I’m just joking, the best tortillas for these tacos are flour tortillas because the crispiness is perfectly highlighted with these warm and soft tortillas.
I like to top these off with a bit of coleslaw, sriracha mayonnaise and fresh green salsa.
And there you have it, I dare say these are the best tacos you’ll ever have and you’ll keep your guests coming back for more.
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