Mexican · Free
Baja Fish Tacos
Crispy beer-battered white fish tucked into warm tortillas with a cool creamy slaw and a squeeze of lime. Light, crunchy, and bursting with fresh coastal flavor.
****+
Prep 25 min · Cook 20 min
Method
Make the slaw sauce first by whisking together the mayonnaise, lime juice, and hot sauce in a bowl, then toss in the shredded cabbage and refrigerate while you fry.
Pour the oil into a heavy deep pot, filling it no more than halfway, and heat it over medium-high heat to 375 deg F; if you have no thermometer, a drop of batter should sizzle and float immediately.
In a large bowl, whisk together the flour, baking powder, salt, garlic powder, and paprika.
Pour in the cold beer and whisk just until the batter is smooth and about as thick as pancake batter; a few small lumps are fine.
Pat the fish strips very dry with paper towels, which helps the batter stick and prevents dangerous oil spatter.
Working with a few pieces at a time, dip each fish strip into the batter to coat it fully, letting the excess drip back into the bowl.
Carefully lower the battered fish into the hot oil and fry for 3 to 4 minutes, turning once, until deep golden brown and crisp.
Use a slotted spoon to move the fried fish to a paper-towel-lined plate and sprinkle lightly with salt; keep the oil at 375 deg F between batches.
The fish is done when the batter is crunchy and the inside flakes easily with a fork at 145 deg F.
Warm the tortillas in a dry skillet for 30 seconds per side until soft and pliable.
Build each taco with a piece of crispy fish, a generous mound of the creamy slaw, and a squeeze of fresh lime.
Chef's tips
- Cold batter hitting hot oil is what creates the lightest, crispiest crust, so keep the beer refrigerated until the last moment.
- Fry in small batches to keep the oil temperature from dropping, which prevents greasy, soggy fish.
- No beer? Cold sparkling water works just as well and keeps the batter airy.
Cooking times vary by equipment -- cook to temperature and to taste.
