Baja Fish Tacos ~ Chef Demo

Baja Fish Tacos Recipe

June 2024 we launched our first Chef Demo at the market featuring our resident Chef and owner of Spiked Pickles at the market!

Enjoy this wonderful batter, perfect for company or a weeknight meal! Get the freshest fish from our very own, Maggie’s Seafood at the market every Saturday! *Does call for a candy thermometer.

Ingredients for beer batter:

• 2-3 cups all purpose flour

• 1 tsp baking soda

• 1 tsp smoked paprika

• 1 tsp onion powder

• 1 tsp garlic powder

• or use Old Bay as the only spice

• 12 oz beer (lager or pilsner)

For tacos:

• 1 lb grouper cheeks (or other firm fish) cut into 1 in cubes from Maggie’s Seafood

• 1 quart beer batter

• 2 avocados

• 2 egg yolks

• 1 oz cilantro leaves and stems from C&F Produce

• juice of two limes from C&F Produce (extra for garnish)

• 1 cup neutral oil (vegetable, avocado, etc. not olive oil)

• 8 oz pickled red onions from Spiked Pickles

• 1.25 oz radish greens from Micro Gourmet

• 1/4 head of white cabbage

• 8 white corn tortillas

• salt and pepper to taste

• 1 qt neutral oil (vegetable, avocado, etc. not olive oil)

Instructions:

1. Combine dry ingredients and pour in beer until batter comes together and is smooth but not thin. Your batter should be the consistency of pancake batter. Set aside for later.

2. Shave the cabbage into ribbons, toss in a non-reactive stainless bowl with 2 tbsp of the pickled red onion brine and 1 tsp each salt and pepper. Set aside.

3. In small container place egg yolks, two avocado halves, cilantro leaves and stems, juice of one lime. Mix with head mixer, immersion blender or use a food processor. When mixed, slowly add in the oil until emulsified. Immediately chill for later.

4. In a heavy bottom pot or deep cast iron pan, heat oil to 350 degrees. Using a candy thermometer is a must here. IF it’s too hot, you’ll burn beer batter. Too cool, the fish won’t cook through. On a flat top grill, griddle pan, or cast iron, char your white corn tortillas on each side till slightly crispy. Place on a plate, large bowl and cover with a clean towel.

5. Gently coat your cut fish chunks into the beer batter and shake off the excess. Drop into your oil GENTLY to avoid splash back. Fry until fish is slightly gold, not brown. The fish will continue to cook after removing.

6. Remove from oil and place on a drying rack with paper towels under to drain off the excess oil, and season with salt or Old Bay while still hot.

7. Place the fish in charred tortilla, garnish with shaved cabbage, avocado crema and pickled red onion. Serve with a lime wedge and more cilantro if desired.

Serve with family, friends, and community!