Crispy Baja Fish Burrito with Chipotle Crema Step-by-step instructions

Before you start

Before you start, make the cilantro lime rice if you do not have it on hand. Cook the rice according to package directions, then toss with lime zest, lime juice, and chopped cilantro.

Prepare the guacamole by mashing the avocado with lime juice and salt. Shred the purple cabbage and drain and rinse the black beans. Set up a wire rack over a baking sheet for the fried fish. Have all ingredients within reach for assembly.

Instructions

Fry the Fish

1. 1Prepare the Guacamole and Rice
   In a small bowl, mash the avocado with lime juice and salt until smooth but still slightly chunky. Set aside. Have the cilantro lime rice, black beans, and shredded cabbage ready to assemble. Warm the flour tortillas in a dry skillet or over a flame for a few seconds per side so they are pliable.
   Look for The avocado is creamy and limey; the tortillas are soft and warm but not browned.
   Tip Keep the tortillas wrapped in a clean kitchen towel to stay pliable while frying the fish.
2. 2Make the Beer Batter
   In a shallow bowl, whisk the flour and salt together. Slowly pour in the cold beer, whisking until the batter is smooth and about the consistency of heavy cream. It should coat the back of a spoon. Keep the batter cold until ready to use.
   Look for The batter is lump-free, smooth, and thin enough to drip off a spoon.
   Tip Use ice-cold beer for a lighter, crispier crust. The cold batter hits hot oil and puffs up.
3. 3Heat the Frying Oil
   Pour the vegetable oil into a heavy pot or deep skillet to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) on a deep-fry thermometer. While the oil heats, pat the cod strips dry with paper towels.
   Look for The oil shimmers and a small piece of bread dropped in sizzles immediately.
   Tip Maintain the oil temperature between 350°F and 375°F. If it drops, the batter absorbs oil and turns greasy.
4. 4Fry the Cod
   Dip each cod strip into the beer batter, letting the excess drip off. Carefully lower it into the hot oil. Fry in batches, without crowding, for about 4 minutes, turning once, until golden brown and cooked through. The fish should reach 145°F (63°C) in the thickest part.
   Look for The batter puffs and turns deep golden brown. The fish flakes easily and is opaque inside.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Fry in small batches to keep the oil hot. Use a slotted spoon to remove the fish and drain on a wire rack.

The oil is hot and shimmering. The batter-coated cod sizzles as it hits the oil and puffs up into a golden, crispy crust. The fish is cooked through and flaky, with a moist interior. The kitchen smells of fried fish and toasted tortillas. The fish is drained on a wire rack to keep it crispy.

Assemble and Toast

5. 5Assemble the Burritos
   Lay a warm tortilla on a work surface. Spread a layer of cilantro lime rice down the center, leaving a border at the top and bottom. Add black beans, a scoop of guacamole, a few crispy fish strips, and a handful of shredded purple cabbage. Drizzle with a little chipotle crema.
   Look for The filling is colorful and evenly distributed, with the fish pieces in a single layer.
   Tip Do not overfill; about 1 cup of filling per burrito is enough. Too much makes rolling difficult.
6. 6Fold and Roll the Burrito
   Fold the sides of the tortilla over the filling, then fold the bottom edge up and over the filling, tucking it tightly. Roll the burrito away from you, keeping the seam underneath. The tortilla should be snug but not stretched.
   Look for The burrito is compact, with no gaps and the seam facing down.
   Tip If the tortilla tears, warm it a bit more. A tight roll prevents filling from falling out.
7. 7Griddle the Burrito
   Heat a griddle or large cast-iron skillet over medium-high heat. Add a small pat of butter or a drizzle of oil. Place the burritos seam-side down and cook for 2-3 minutes per side, turning carefully, until the tortilla is golden brown and crisp in spots.
   Look for The tortilla is toasted with golden-brown patches and sounds crisp when tapped.
   Tip Use a spatula to press gently while toasting to ensure even browning.

The warm tortillas are pliable and ready. The filling is layered neatly, and the burritos are rolled tightly with no gaps. As they toast on the griddle, the tortillas turn golden brown and crisp, with a buttery aroma. The seam is sealed, and the burritos hold their shape when lifted.

Slice and Serve

8. 8Slice and Serve
   Transfer the burritos to a cutting board. Let them rest for 1 minute, then slice each in half with a sharp knife, cutting cleanly through the crispy tortilla. Serve with extra chipotle crema for dipping, pico de gallo, and lime wedges on the side.
   Look for The cross-section shows flaky fish, creamy avocado, and crunchy cabbage.
   Tip Use a serrated knife for a clean cut without squishing the filling.

The burritos are sliced cleanly in half, revealing the colorful layers of fish, rice, beans, guacamole, and cabbage. The crispy tortilla crackles as it is cut.

The chipotle crema is drizzled over the top or served on the side for dipping. The burritos are served hot with lime wedges and pico de gallo.

Common mistakes

A common mistake is overcrowding the frying pan, which lowers the oil temperature and makes the batter greasy. Fry in small batches. Another is overfilling the burrito, which makes rolling difficult and can cause the tortilla to tear.

Use about 1 cup of filling per burrito. Also, do not skip toasting the burrito on the griddle; it adds crucial texture and flavor. Finally, let the fish rest for a minute before assembling so it stays crispy.

How to tell it’s done

The fish is done when it reaches an internal temperature of 145°F (63°C) and the batter is deep golden brown. To test, insert an instant-read thermometer into the thickest piece; it should read 145°F.

The fish should flake easily with a fork. The burrito is done when the tortilla is golden brown and crisp on both sides, and the filling is heated through. Cut into one to check that the cheese is melted and the fish is hot.

• Fish: 145°F (63°C) in the thickest part