Writers Abroad Magazine 6 May 2017 - Page 39

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