Baja Fish Taco Lettuce Bowls

Ingredients

• 12 oz firm white fish fillets, cut into strips
• 3/4 cup all-purpose flour
• 3/4 cup cold sparkling water or beer
• 3 cups shredded cabbage
• 1/2 cup sour cream or Greek yogurt
• 1 tbsp chipotle in adobo, minced
• 2 cups neutral oil, for frying
• 1/2 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 6 small tortillas or 12 lettuce leaves
• 2 limes, 1 juiced and 1 cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Stir the sour cream with the chipotle, garlic, half the lime juice, and a pinch of salt to make the crema, and refrigerate it.
2. Toss the cabbage and onion with the remaining lime juice and 1/2 teaspoon salt and leave to wilt slightly while you cook.
3. Pat the fish strips completely dry and season them with salt.
4. Whisk 1/2 cup of the flour with the cold sparkling water into a thin batter, just until combined; a few lumps are fine. Keep it cold, since the temperature difference between cold batter and hot oil is what makes the coating crisp.
5. Put the remaining flour in a shallow dish. Heat the oil in a deep pan to 350F (175C).
6. Dust each fish strip in the dry flour, shake off the excess, then dip it in the batter and let it drip briefly before lowering it into the oil.
7. Fry in batches of three or four for 3 to 4 minutes, turning once, until deep golden and crisp and the fish flakes at 145F (63C). Let the oil recover between batches or the coating goes greasy.
8. Drain on a rack, salt while hot, and serve in warmed tortillas or lettuce cups with the slaw, the chipotle crema, the herbs, and lime wedges.

Allergen note: Contains fish, gluten, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.