Steps to Prepare Spicy Fish Fry Kerala Style

Baja Style Fish Tacos

Kerala style spicy baked fish fry spicy fish fry that is baked instead, with some delicious kerala style spice marinade.

Recipe Summary Baja Style Fish Tacos

I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.

Ingredients | Spicy Fish Fry Kerala Style

6 tomatoes, diced

1 small onion, diced

½ cup chopped fresh cilantro

2 tablespoons canned diced jalapeno peppers, or more to taste (juice reserved)

½ teaspoon garlic salt

½ lime, juiced

3 cups coleslaw mix

3 tablespoons ranch dressing

2 cups vegetable oil for frying

1 (9 ounce) box batter mix (such as Shore Lunch®)

1 (12 fluid ounce) can or bottle Mexican beer

24 corn tortillas

1 pound cod fillets, cut into 2-inch chunks

2 cups shredded Mexican cheese blend

2 limes, sliced into wedges

1 dash chile-garlic sauce (such as Sriracha®) (Optional)

Directions

Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.

Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.

Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.

Microwave corn tortillas on high until warmed, about 1 minute.

Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.

Soaking your fish filets in cold salt water for 30 minutes before rinsing well and patting dry will eliminate any fishy smell or taste. I have used shredded cabbage in place of the bagged coleslaw too, but I find the flavor to be too strong. I think the bagged mix has had time to off-gas so it does not overpower the dish.

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Info | Spicy Fish Fry Kerala Style

prep: 40 mins cook: 20 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Baja Style Fish Tacos

World Cuisine Recipes, Latin American, Mexican,