ENSE­NADA FISH TACOS WITH CHILLI AND CO­RIAN­DER

MAKES 12 TACOS

delicious - - GUEST CHEF -

“For many years the beaches on the north coast of Corn­wall were pa­trolled by Aus­tralian life­guards, orig­i­nally be­cause they had the surf life-sav­ing skills that were un­fa­mil­iar to the locals. For me, this meant many sum­mers of friend­ship with pleas­ant Aus­tralians, all of whom seemed to be sunny and op­ti­mistic. Well, you would be, wouldn’t you, with a sum­mer in Corn­wall and lots of locals find­ing you ir­re­sistible? One such life­guard was Rudy, who used to re­turn year af­ter year. Ev­ery­one was ex­tremely fond of him – so much so that we filmed a lit­tle se­quence about a trip he’d made to Ense­nada on the Baja Cal­i­for­nia coast, where they made fab­u­lous fish tacos. We cooked some on the beach in Corn­wall by the life­guard hut, and Rudy took Chalky, my Jack Rus­sell, out for a lit­tle surf­ing les­son. Sadly, when back in Aus­tralia five years later, Rudy died of cancer and I al­ways thought that one day I’ d get to Ense­nada, find the tacos and maybe get the film com­pany to show the early film and me stand­ing on the beach with the taco in mem­ory. That’s how it hap­pened, and this is the recipe.”

1 cup (150g) plain flour, sea­soned with a pinch of salt and 6 turns of the black pep­per­mill Sun­flower oil, to deep-fry 600g skin­less flat­head fil­lets, pin-boned, cut into 1cm-thick slices 12 x 15cm corn tor­tillas 1/4 small white cab­bage, shred­ded 1 av­o­cado, chopped Chilli sauce and lime wedges, to serve

PICO DE GALLO SALSA

2 large ripe toma­toes, seeds re­moved, finely chopped 1/ 2 red onion, finely chopped 1 long green chilli, finely chopped Juice of 1 lime

CHIPOTLE CREMA

2 chipotle chill­ies in adobo sauce (from good gro­cers), finely chopped 1/4 cup (75g) whole-egg may­on­naise 1/4 cup (60g) sour cream Juice of 1/ 2 lime

BEER BAT­TER

11/ 3 cups (200g) plain flour, sifted

1/ 2 tsp bak­ing pow­der, sifted 325ml chilled beer

For the pico de gallo, com­bine all in­gre­di­ents and 1/4 tsp salt flakes in a bowl and set aside.

For the chipotle crema, com­bine all in­gre­di­ents and 1/4 tsp salt flakes in a bowl and chill un­til needed.

For the beer bat­ter, place the flour, bak­ing pow­der and 1/4 tsp salt flakes in a bowl and grad­u­ally whisk in beer un­til smooth. Set aside.

To make the fish tacos, place flour in a bowl and stir through 1 tsp salt flakes and 1/4 tsp freshly ground black pep­per. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 55 sec­onds when the oil is hot enough). In batches, dip fish into sea­soned flour, shake off ex­cess, then dip into bat­ter, al­low­ing ex­cess to drip off. Deep-fry fish, turn­ing halfway, for 21/ 2 min­utes or un­til golden and cooked through. Re­move with a slot­ted spoon and drain on pa­per towel. Sprin­kle with a pinch of salt flakes while hot.

Mean­while, heat a large fry­pan over high heat. In batches, cook the tor­tillas for 1 minute each side or un­til heated through. Place cab­bage and av­o­cado in in­di­vid­ual serv­ing bowls. Trans­fer fish a serv­ing tray and serve with pico de gallo, salsa, chipotle crema, chilli sauce and lime.

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