Fish tacos is a popular Mexican recipe that finds many takers in London and California. It can be done in many different ways. Here the chef dips the fish in a beer batter and fries it which otherwise can be grilled and sautéed too.
FISH TACO
Ingredients
Fish - 1 kg
Flour - 1 cup
Beer - 200 ml
Egg - 1
Yoghurt - cup
Mayonnaise - cup
Corn tortillas - 4
Cornstarch - 2 tbsp
Lime juice - 1 tsp
Baking powder - 1 tsp
Black pepper - 1/2 tsp
Oregano – tsp
Salt as per taste
Oil for frying
Coriander leaves - 1 tbsp (finely chopped)
Method
For beer batter — mix the flour, baking powder, cornstarch and salt in a large bowl. Add egg and beer and whisk constantly to stiffen up the mix, add water if necessary.
To make white sauce: In a medium bowl, mix together yoghurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly smooth. Season with black pepper, salt and oregano. Heat oil for frying. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Fry tortillas, not too crisp. To serve, place fried fish in a tortilla, and white sauce. Add coriander leaves and serve it hot.
Chef Harish Thakran is consultant chef to London Kitchen Co., Rajouri Garden. A result oriented professional with more than 18 years of experience in F&B operations, Chef Harish has worked in Hyatt Regency, New Delhi, Intercontinental Eros, Le-Meridien, New Delhi, Carnival, Cruise line, USA, etc.
