Alexis’s Baja-Style Fish Tacos

As we welcome this warmer weather, many of us at East Fork are craving fresh and bright ingredients. Recipe developer and author, Alexis deBoschnek, gave us an inside look at her first cookbook, To The Last Bite, with a Baja-Style Fish Taco recipe that satisfies our cravings with a flavorful pico de gallo and crispy cod wrapped in a toasty corn tortilla.

Baja-Style Fish Tacos
Serves 4

While there’s some debate about who created the fish taco, most food historians and writers agree that they became popular in Baja California, Mexico, during the 1950s. Light, crispy battered fish is topped with thinly sliced cabbage, pico, and doused in crema. They’re best eaten immediately while they’re still piping hot from the fryer.

Directions

Make the pico de gallo: In a medium bowl, add the tomatoes, onion, jalapeno, and cilantro, and stir to combine. Right before serving, add the salt and lime juice and stir to combine.

Make the tacos: Pat the cod dry with paper towels. Season with salt and black pepper on both sides.

In a large bowl, add the flour, salt, black pepper, paprika, cayenne, and baking powder, and whisk to combine. Add the egg and beat until just combined. The batter will be lumpy. Add the club soda and whisk until the batter is smooth, with no more lumps.

Dip each piece of cod into the batter to fully coat, shaking off any excess, then transfer to a plate while the oil heats up.

Add 4 inches of oil to a large pot over high heat and bring to 350°F on a digital thermometer.

Working in batches, carefully lower the battered cod into the oil and fry until the batter is puffed and golden brown, 3 to 4 minutes. Transfer the fried cod to a wire rack over a rimmed baking sheet or paper towel–lined plate to drain any excess oil. Season with more salt to taste.

Serve the fish in tortillas topped with pico de gallo, cabbage, crema, and lime wedges. The fish tacos are best served immediately, as they’ll start to lose their crispiness if they remain at room temperature for too long.

Ingredients

Pico de Gallo
2 cups cherry tomatoes, quartered
1/2 medium red onion, roughly chopped
1 medium jalape.o, finely chopped
1/2 cup cilantro leaves, roughly chopped
3/4 teaspoon kosher salt
Juice of 1 lime

Tacos
4 cod fillets, cut into 2-inch pieces
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all-purpose flour
1 tablespoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon baking powder
1 egg, beaten
1 can (12 ounces) club soda
Oil, such as canola or vegetable, for frying
8 corn tortillas, lightly toasted, to serve
1 small cabbage, thinly sliced, to serve
Crema or sour cream, to serve
2 limes, quartered, to serve