Baja Fish Tacos

Name: Baja Fish Tacos
Ingredients: 4 limes; 1 tomatillo, finely chopped; 2 1/4 teaspoons sea salt, divided; 1 cup finely chopped tomato; 1/4 cup finely chopped white onion; 1 serrano chile, minced; 1/4 teaspoon black pepper; 1 pound boneless, skinless sea bass fillets, cut into strips; 1/2 cup canola oil, divided; 1/4 cup Kewpie mayonnaise; 1/2 cup tempura batter mix; 1/4 cup seltzer water; 4 sea beans (samphire); 1 cup shredded napa cabbage; 1/2 cup loosely packed fresh cilantro leaves

15 ingredients

3 steps

Ingredients

4 limes
1 tomatillo, finely chopped
2 1/4 teaspoons sea salt, divided
1 cup finely chopped tomato
1/4 cup finely chopped white onion
1 serrano chile, minced
1/4 teaspoon black pepper
1 pound boneless, skinless sea bass fillets, cut into strips
1/2 cup canola oil, divided
1/4 cup Kewpie mayonnaise
1/2 cup tempura batter mix
1/4 cup seltzer water
4 sea beans (samphire)
1 cup shredded napa cabbage
1/2 cup loosely packed fresh cilantro leaves

Directions

1

Cut 2 limes into wedges; reserve. Cut remaining limes in half. Squeeze juice from 1 halved lime over tomatillo; sprinkle with 1/4 teaspoon of the sea salt, and stir. Let stand 20 minutes. Stir tomato, onion, and chile into chopped tomatillo; sprinkle with black pepper and 1/2 teaspoon of the sea salt. Sprinkle fish with 1 teaspoon of the salt. Cook fish in 2 teaspoons hot canola oil over medium-high until golden brown, about 2 minutes on each side.
2

Stir together mayonnaise, juice of remaining 1 halved lime, and 1/2 teaspoon of the sea salt; set aside. Stir together tempura batter mix and seltzer water; coat sea beans in batter. Heat remaining canola oil to 350°F in a Dutch oven over medium-high. Fry beans until crispy, about 2 minutes.
3

Divide fish evenly among tortillas. Top with tomatillo mixture, shredded cabbage, and desired amount of mayonnaise-lime sauce. Sprinkle with cilantro leaves; serve with sea beans and reserved lime wedges.