Taco 'bout the food fishery: Use that N.L. cod in these Baja fish tacos

These golden brown fish fingers on toasted flour tortillas will make your taco dreams come true.

The batter recipe comes straight fromEnsenada, Mexico on the Baja California Peninsulaand is the easiest way to visit that country without splashing out on a plane ticket.

You'll be making a few of your own condiments for these treats, and it's going to be glorious.

• It's the food fishery for a reason: A recipe for the ultimate homemade fish and chips

The full recipe and all the details follow right after this instructional video.

Baja Fish Tacos

6 years ago

Duration 2:23

Chef Mark McCrowe shows you how to make Baja fish tacos.

1. Make the lime-pickled onions

Here's what you need:

• 1 red onion, finely sliced
• 2 limes, juiced
• Pinch of Mexican oregano
• Pinch of sea salt

Pour the lime juice and seasonings over thinly-sliced onions and leave it allto marinate at room temperature for anhour or so in your refrigerator. You can keep them in therefor up to a week. Be sure to tell your guests you spent hours on these.

2. Make the avocadopicodegallo

Here's what youneed:

• 4 Roma tomatoes, seeded and diced
• Half aSpanish onion, diced
• 1 ripe avocado, diced
• Sea salt
• Cracked black pepper
• 2 limes, juiced
• Dash of Mexican hot sauce
• 2 tbsp extra-virgin olive oil
• 4 tbsp cilantro, roughly chopped

Mix all the ingredients in a bowl. Taste to check seasoning and set aside until needed.

3. Make thechipotlelimecrema

Here's what you need:

• 1 cup of sour cream
• Half cup ofmilk
• Salt
• Pepper
• 2 tspchipotleinadobosauce
• 1 lime, juiced

Combineall the ingredients in a bowl and tasteto check seasoning. I like to put thecremain a squeeze bottle to drizzle it over the tacos.

4. Prep the fish

Here's what you need:

• 6 one-ounce fingers of fresh cod
• Sea salt and black pepper to season
• 1 cup ofall-purpose flour

Season the fish fingers with salt and pepper and dredge themin flour. Shake off any excess flourand set them aside.

Need a primer on perfectly filleting cod? Voil:

How to fillet a cod

6 years ago

Duration 1:52

Chef Mark McCrowe shows you how to fillet fresh cod.

5. Make the batter

Here's what youneed:

• 1 cup of all-purpose flour
• 1 tbsp of baking powder
• 1.5 bottles of your favourite local beer
• Pinch of sea salt
• 1 tsp of dried chicken bouillon
• 1 tsp of dried Mexican oregano
• 1 tbsp of yellow ballpark mustard
• 1 clove of garlic, crushed into a paste
• Vegetable oil for frying

Combine the dry ingredients in a bowl. Pour in the beer and yellow mustard and whisk untilthoroughly combined. Now send those little fish fingers for a swim in that batter.

6. Fry the fish

Here's what you need:

• Vegetable oil, for frying

In a heavy-bottomed pot or deep fryer, heat theoil to 350 degrees. Slowly drop thebattered fish fingers into the oil, turning occasionally for about fiveminutes or until crispy, golden brown.

7. Toast those tortillas

Here's what you need:

• Six flour tortillas

Hold those magical rounds of corn flour over a gas flame or flop them down on a dry skillet for a good warming, right before you serve your tacos. Place them on a platteralong with your piping hot fish fingers, your bowls of zippy garnishesand a little pile ofthinly-sliced cabbage.

Now crack a beer and sit back as your guests tell you what a genius you are.

Nice work.