Baja Fish Tacos

The Baja taco lives or dies on contrast: hot, crunchy fish against cool, limey slaw, all wrapped in a soft tortilla. The batter secret is ice-cold sparkling water — it keeps the coating light instead of leaden.

Ingredients

• 600g firm white fish (cod or haddock), cut in strips
• 120g plain flour, plus extra for dusting
• 1 tsp baking powder
• 200ml ice-cold sparkling water
• 8 small corn tortillas
• 1/4 white cabbage, finely shredded
• 100g soured cream + 1 chipotle in adobo, minced
• 1 lime, cut in wedges; fresh coriander
• Neutral oil for frying; salt

Instructions

1. Toss the cabbage with half the lime juice, a pinch of salt, and chopped coriander. Stir the soured cream with chipotle and remaining lime juice.
2. Whisk flour, baking powder, and a good pinch of salt; whisk in the sparkling water to a thin batter. Keep it cold.
3. Heat 5cm of oil to 180°C. Dust fish in flour, dip in batter, fry 3–4 minutes until deep golden. Drain on a rack, salt immediately.
4. Char the tortillas directly over a gas flame or in a dry pan. Build tacos: slaw, fish, crema, coriander, lime.

Club tip

Fry in small batches — crowding the pan drops the oil temperature and the batter goes soggy instead of crisp.