WRITERS ABROAD MAGAZINE: THE THIRD SPACE
Original Baja Style Fish Tacos
A recipe from MAGGIE SHELTON
These Baja Style Fish Tacos are
unique to the Baja California
Peninsula. This eight hundred
mile long strip of land separates
the Pacific Ocean from the Sea of
Cortez and our local dishes are
rich with seafood.
You will need fish or shrimp –
cabbage – flour – beer – salt –
pepper – oil - mayonnaise – crème
or sour cream – limes – tomatoes –
onion – cilantro – jalapeno
peppers - corn tortillas – and your
choice of salsa.
For the Beer Batter:
I cup of all purpose flour
1 teaspoon of salt
½ teaspoon of ground black pepper (optional)
1 cup of beer
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer
while whisking. Set aside and let the batter rest for 15 minutes before using.
For the Fish and/or Shrimp:
I cup of all purpose flour
I teaspoon of salt
2 pounds of any skinned, flaky fish like halibut or Mahi Mahi,* cut into ½ inch
pieces, or peeled, deveined and cooked shrimp
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch.
Heat the oil until a deep-fry thermometer registers 350 degrees F or when the
end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with
salt and pepper and coat with the flour. Working in batches, dip the fillets in
the beer batter and coat on both sides. Fry in the hot oil until golden brown and
cooked through, about 5 minutes. Transfer to paper towels to drain.
For the Cream Sauce:
1/3 Cup of mayonnaise
2/3 cup of Mexican crema** or sour cream
2 tablespoons of fresh lime juice
2 tablespoons water
Salt and freshly ground black pepper
38 | MAY 2017