At Barracuda Cantina, a beloved taqueria on the outskirts of Todos Santos, Mexico, basic Baja-style fried fish tacos and refreshing agave-based cocktails are an understated artwork type. Right here, the standard native taco options fats strips of no matter agency white fish is recent that day—in spite of everything, the Pacific Coast is just 5 minutes away and enormous species like halibut, maji maji, grouper, and snapper are ample within the surrounding waters.
At Barracuda, fish might be ordered virtuously grilled or, as on this recipe impressed by the restaurant, spectacularly beer-battered and deep-fried. A tangle of calmly dressed coleslaw, soothing guacamole, fiery habanero salsa, and refreshing pico de gallo steadiness the wealthy crunch of the fish’s crisp and featherlight breading.
Featured in: “The Quest to Discover the Final Fish Taco.”
Yield: makes 8 tacos
Time: 45 minutes
Substances
For the cole slaw:
- 2 cups thinly sliced inexperienced or white cabbage
- ½ cups thinly sliced pink cabbage
- ⅓ cup coarsely grated carrot
- ¾ tsp. kosher salt
- 1 Tbsp. recent lime juice
- ¼ cup mayonnaise
For the fish tacos:
- ¾ cup all-purpose flour
- ¾ tsp. kosher salt
- ¼ tsp. freshly floor black pepper
- ¾ cup gentle beer
- 1 lb. cod, halibut, mahi mahi, or different agency white fish, minimize into 4- by 1-in. strips
- Eight 6-in corn tortillas, warmed
- Pico de gallo, guacamole, and habanero salsa, for serving
- Lime cash, for squeezing
Directions
- In a big bowl, toss the inexperienced and pink cabbage and the grated carrot with the salt and lime juice. Put aside till the greens have softened barely and launched a few of their liquid, 15–20 minutes. Stir within the mayonnaise to coat the greens, then cowl and refrigerate the slaw whilst you put together the tacos (or as much as 24 hours forward of time).
- In a medium bowl, whisk collectively the flour, salt, and black pepper. Slowly whisk within the beer to make a easy batter and put aside.
- Dip the fish strips within the batter to coat, then fry the fish in batches, stirring sometimes, till golden brown and cooked by way of, 3–6 minutes per batch. Use a heatproof slotted spoon or spider skimmer to switch the fish to the lined baking sheet to empty whilst you proceed frying the remainder.
- Dip the fish strips within the batter to coat, then fry the fish in batches, stirring sometimes, till golden brown and cooked by way of, 3–6 minutes per batch. Use a heatproof slotted spoon or spider skimmer to switch the fish to the lined baking sheet to empty whilst you proceed frying the remainder.
- Serve the fish in heat corn tortillas, topped with the reserved cole slaw, pico de gallo, guacamole, and habanero salsa, and lime cash on the aspect.
