With beer battered white fish, handfuls of shredded veg and a delicious crispy shell, these Mexican fish tacos are seriously crunchy mouthful. This street food inspired dish is perfect for family-style dining where everyone can help themselves – there’s no need for knives and forks, just pile up your plates and get stuck in!
- Vegetable oil, for deep frying
- About 500g white fish (eg, cod or basa) cut into strips about 9cm (31⁄2in) long
- 3tbsp plain flour, well seasoned
- For the batter:
- 150g plain flour
- 250ml Mexican beer (we used Sol)
- For the cream sauce:
- 4tbsp light mayonnaise
- 5tbsp light crème fraiche
- Grated zest and juice from 1⁄2 a lemon
- To serve:
- 16 taco shells
- Shredded spring or white cabbage, ready made tomato salsa and pickled whole green Jalapenos chillies (optional)
To make the batter, mix the flour, 1tsp salt and a generous grinding of black pepper in a mixing bowl, gradually whisk in the beer. Set aside for 15 mins.
To make the sauce, mix all the ingredients together.
Heat a good amount of oil in a large, deep pan to 180°C (or when the end of a wooden spoon sizzles in the oil).
Coat the fish strips in the seasoned flour, in batches, then dip them in the batter to coat well. Fry in the hot oil until golden brown and cooked through – about 5 mins. Drain on kitchen paper.
Fill the taco shells with the fish and top with shredded cabbage, the cream sauce and salsa, and jalapeno chillies, if you like.
Leaving the batter to rest gives the gluten in the flour time to develop.