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It’s Day Two of the five-day collaboration with Chefman and today we are making these beautiful Baja Fish Tacos! I am really into tacos and fish tacos, in particular, have always been a favorite of mine. There are so many different types of fish you can use and even more great ways to cook them. In these Baja tacos, we are frying up our fish using the amazing Chefman Deep Fryer. The tacos are served on a toasted corn tortilla and topped with a homemade Pico de Gallo, some cubes of avocado, shredded purple cabbage, a mayo-lemon cream sauce, and finally a squeeze of lime juice. Altogether these ingredients make for a bite that is just as delicious as it is beautiful!
Let’s talk more about the fish and the importance of using a deep fryer! The buttery Halibut I used is coated with a beer batter then fried until golden brown in the Chefman Deep Fryer. The benefit of frying in the Chefman Deep Fryer over a regular pot is that you have a precise temperature on the oil. Because of this, the batter creates a crunchy exterior for the fish while locking out the oil. This results in a buttery inside and a crisp outside that is not saturated in oil at all. When done correctly, fried food can be light and delicate. When people use the wrong equipment though, fried food is heavy and greasy. The oil which was only supposed to create the crust becomes an unpleasant and main ingredient of the food. I highly recommend investing in the Chefman Deep Fryer because it not only makes frying easier but it also will ensure consistently better results. You will want that once this quickly becomes part of your regular rotation.
- Oil, for frying
- 1 cup dark beer
- 1 cup all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 1 teaspoon black pepper, freshly ground
- 2 pounds skinned halibut cut into 5 by 1/2-inch strips
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoons water
- Pinch of kosher salt
- Freshly ground black pepper
- ½ cup plum tomatoes, diced
- ½ cup onion, diced
- ½ teaspoon garlic, diced
- 1 teaspoon cilantro, chopped
- Zest and juice of ½ a lime
- Pinch of kosher salt
- 8-12 corn tortillas
- 2 cups shredded purple cabbage
- 1 avocado, chopped
- 2 tablespoons cilantro, chopped
- 1 lime, cut into wedges
- Pour the oil into the Chefman Deep Fryer until the max fill line. Preheat the oil to 350 degrees Fahrenheit. Meanwhile, 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. Working in batches, dip the fillets in the beer batter and coat on all sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Add the mayonnaise and cream to a medium bowl. Whisk in the lemon zest, lemon juice, and water. Season, to taste, with salt and pepper.
- In a medium-size bowl, combine the tomatoes, onion, garlic, and cilantro. Add in the zest and juice of the lime and mix to combine. Taste and season with salt to your liking.
- Lightly toast the corn tortillas then spread the cream sauce around in the center. Top with the beer battered halibut and garnish with the shredded cabbage, pico de gallo, avocado, and cilantro.