Beer Battered ‘Ensenada’ Fish Tacos w/ Mango Jalapeño Salsa Verde

Yes, more taco content. But this time it’s fish! Beer battered fish! And spicy / sweet sauce!

Get on board.

Tacos Ensenada are a classic of Baja California (Northern Mexico). And while I tried respecting tradition as much as possible, when developing this dish, I made some adjustments that I thought would be interesting. 

Having lived in London for a few years I wondered what would happen if I took the general recipe for traditional fish and chips but cooked it in the context of Mexican food. I doubt you’ll be surprised in me reporting that it -in fact- works like a fucking charm. 

Adding mango to an otherwise pretty traditional raw Salsa Verde was also the move as it provided a bit more juice and a sweetness that pairs excellently with the fried fish. 

I also finish the tacos with some unexpected, thinly sliced celery, which provide an intense vegetal flavour and intense crunch, fresh mint leaves (Trust me!) and some canned chipotle chiles, for that smokey spice that wakes the rest of the flavours up.

I promise the upcoming content is not going to be so taco centric, but in the meantime it’s summer. And I want a taco party. Yes, another one. And if anyone has a problem with that, I have no problem reconsidering that friendship…

… (Am I the drama?)

ingredients (makes 8 tacos)

Mango Jalapeño Salsa Verde:

• 5 tomatillos (cubed)

• 2 Jalapeño chiles (finely chopped)

• 2 cups of chopped fresh cilantro

• 3 scallions (chopped)

• 2 Limes (the juice)

• 1 cup extra virgin olive oil 

• 1/4 cups white vinegar

• 1 tbsp kosher salt

Beer Batter Fish 

• 2 fillets of Cod or Halibut (slicing 4 small pieces per fillet, having a total of 8 slices).

• 2 cups AP flour

• 1 tbsp Baking Powder

• 1/2 can of blond beer of your preference 

• 1 tbsp Kosher Salt

• 1 tbsp Dijon Mustard

Pickled Onions:

• 1 red onion (Sliced)

• 1/4 Cups Vinegar

• 2 cup water

• 1/3 cups Granulated Sugar

• 1/3 cups Kosher Salt

The tacos

• 8 fresh corn tortillas

• 1 tbsp extra virgin olive oil 

• 1 cup plain greek yogurt

• 1 lime (the juice)

• Fresh Parsley & Mint leafs

• 2 celery stalks, thinly sliced on a bias.

• Chipotle Chiles (Optional)

instructions:

1. In a small saucepan, mix in your sugar, salt, and water and whisk to combine. Bring to a boil and Remove from heat.

2. In a heat proof container, add the sliced onion and pour the pickle liquid mixture on top and top with the vinegar. Set aside to cool.

3. For the salsa, finely chop / cube all your ingredients and place in a bowl, mix in the oil, vinegar and salt. The great thing about this salsa, is even if your mangoes aren’t perfectly ripe, the acidity in the sauce will pickle and ripen them. If you feel like they’re not sweet enough, feel free to add a small pinch of sugar to the sauce and mix well. Set aside.

4. Mix in 2 cups of Greek Yogurt, the extra virgin olive oil and a pinch of salt. Set aside.

5. In a large bowl, mix in the dry ingredients for your batter. Then add the mustard and the beer. You’ll want to be delicate with the beer and not agitate it too much. This will keep the air in the beer and make your batter light and puffy.

6. Whisk gently until combined (Some small lumps are normal and expected).

7. Slice your fish into small pieces, (about the size of a chicken finger). The idea is for each taco to have one piece that covers the diameter of a tortilla.

8. Gently place the fish pieces into the batter and mix in so that they’re all completely submerged.

9. Cover your pan (ideally a cast iron skillet, as they take on heat and oil very well) with canola or peanut oil. Head on medium heat for 8 to 10 minutes, or until you register 300F.

10. Fry your fish , 3 or 4 pieces at a time. The idea is to not crowd the pan so that you’re not a) lowering the temperature of the oil too much and b) so that the pieces aren’t touching each other and therefore sticking.

11. Once you’ve dropped your fish pieces in the oil, leave them be! It’ll be difficult to resist, but don’t fuzz with them too much. They need to fry in the oil undisturbed until you see they’ve formed a nice shell that is getting evenly golden. After about 2 or 3 minutes, slice a spatula between the fish and the pan, to unstick the pieces if necessary and flip them over to fry for another minute or so.

12. After about 5 minutes total, remove pieces from the oil and let them drain in a rimmed baking sheet. Season with salt as soon as they come out of the oil.

13. Once you have your fish pieces, heat up your tortillas, and assemble.

14. On top of the tortillas, slather a table spoon of the yogurt mixture. Spread across the tortilla. On top place one piece of fried fish. Then Spoon some salsa verde and top with the pickled onions, the sliced celery, scattered and herb leafs. Finally place some of the pickled Chipotle chiles on top.