Baja Fish Tacos (Crispy Battered Fish with Cabbage and Lime)

• 200 g Green cabbage
• 2 Lime
• 120 g Sour cream
• 1 clove Garlic
• 10 g Fresh coriander
• 120 g Plain flour
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 Egg
• 300 g White fish fillet, skin removed by butcher
• 750 ml Sunflower oil
• 6 Corn tortillas

1. Finely shred the cabbage and put it in a bowl. Zest and juice 1 lime, then toss the cabbage with half the lime juice and a pinch of the salt; set aside to lightly soften.
2. Make the crema: in a small bowl, mix the sour cream with the remaining lime juice, a little lime zest, and the garlic (finely grated or crushed). Stir in half the coriander (finely chopped) and season with a pinch of salt and a little black pepper.
3. Cut the fish into chunky strips. Pat dry, then season all over with a pinch of salt, black pepper, ground cumin, and smoked paprika.
4. In a mixing bowl, whisk the egg with 80 g of the plain flour, plus 120 ml water, until you have a smooth, thick batter. It should coat the back of a spoon; if it feels too thick, whisk in a splash more water.
5. Pour the sunflower oil into a large pot to a depth of about 4 to 5 cm and heat to 180°C (355°F). Put the remaining 40 g plain flour on a plate for dusting.
6. Working in batches, dust the fish in the flour, dip into the batter, then carefully lower into the hot oil. Fry for 3 to 4 minutes, turning once, until deep golden and crisp and the fish is opaque and flakes easily; lift out with tongs and drain briefly.
7. Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side until pliable. Keep them stacked as you go so they stay warm.
8. Assemble the tacos: add cabbage to each tortilla, top with the crisp fish, and spoon over the crema. Finish with the remaining coriander and cut the remaining lime into wedges for squeezing at the table.

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