Baja fish tacos

SERVES 4 sharing PREP 35 mins plus resting and at least 3 hrs chilling COOK 20 mins MORE EFFORT G tortillas only

250g skinless cod illet vegetable oil for deep-frying 2 3 tbsp lour seasoned with salt and pepper for dusting

2 tbsp mayonnaise, mixed with a pinch of smoked paprika or pimenton

1 tbsp pickled jalapeños, chopped 2 tomatoes, chopped

1/2 iceberg lettuce, inely shredded paprika, for sprinkling

1 lime, cut into wedges

For the batter

150g pale lager

50g egg white

2g dried yeast

100g plain lour, seasoned with salt and pepper

For the tortilla

125g white masa harina (see tip, above left)

1 Tip 50g salt onto a plate and press both sides of the cod in it to coat. Leave to rest for 5 mins, then rinse o the salt and pat dry. Cover and chill for at least 2 hrs, or overnight.

2 To make the batter, mix the lager, a pinch of salt, the egg white, yeast and flour together in a large bowl until smooth. Chill until needed.

3 To make the tortillas, put the masa in a large bowl, add 175ml water and a pinch of salt and mix using your hands. Knead a little – if it’s too dry, add a bit more water. It should be smooth and pliable. Cover with a damp tea towel and rest for 1 hr.

4 Roll a 30-40g piece of dough into a ball using your hands. Roll out until very thin using a rolling pin, then cut out a large round using a cutter. Repeat with the rest of the dough. Alternatively, flatten using a taco press lined with silicone sheets. Cook in a large non-stick frying pan set over a medium-high heat for 20 seconds, then flip and cook for another 20 seconds. Flip again, then lightly press the centre with two fingers and a thumb so it pu s up, then put in a sealed container to steam and keep warm. You will need four tortillas for this recipe. Leftovers will keep tightly wrapped in the freezer for up to three months.

5 Fill a large pan no more than a third full with oil over a mediumhigh heat, or use a deep-fat fryer. Heat to 190C. Meanwhile, cut the cod into four. Put the seasoned flour in a shallow dish, dip each piece of cod in it, then brush o the excess before dipping into the batter mix. Fry the cod in batches until golden brown and crisp. Remove with a slotted spoon and drain on a plate lined with kitchen paper.

6 Dollop a little of the spiced mayonnaise on each tortilla, then top with the jalapeños, tomatoes, battered cod and some more mayonnaise. Heap each taco with shredded lettuce, sprinkle with a pinch of paprika, then serve with the lime wedges for squeezing over.

GOOD TO KNOW folate • ibre • 2 of 5-a-day PER SERVING 612 kcals • fat 37g • saturates 3g • carbs 44g • sugars 4g • ibre 6g • protein 19g • salt 1.9g