Fried Baja Fish Tacos (Beer Battered)
These Baja fish tacos are made with crispy, golden beer-battered cod served on warm corn tortillas with tangy cilantro lime coleslaw and avocado crema. It's crunchy, crispy, and so delicious!
Servings: 8 tacos
Calories: 432kcal
Equipment
- Deep pan or skillet for frying about 4 quarts
Ingredients
For the fish and batter
- 1.5 pounds cod fish fillets cut into 4 by ½ inch strips
- 1 cup all-purpose flour
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoons garlic powder
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 cup Mexican beer, cold such as Modelo
- Vegetable oil for frying can also use canola or avocado oil
Lime coleslaw topping
- 2 cups shredded green cabbage
- ¼ cup finely chopped cilantro
- Juice of 1 or 2 limes to taste
- Salt and pepper to taste
Assembling and toppings
- 16 white or yellow corn taco tortillas
- Avocado crema
- Avocado slices
- Diced roma tomatoes or pico de gallo
- Lime wedges for serving
Instructions
- Prepare your toppings: Make the avocado crema as instructed, and prep the other toppings as well. Place in the fridge until ready to use.
- Make the lime coleslaw topping: In a bowl, combine all the lime coleslaw ingredients. Season to taste. Set aside.
- Prep the fish: Cut the cod into strips, about 4 inches long by ½ inches thick. Pat dry well with paper towel.
- Make the beer batter: In a large bowl, mix the flour, salt, pepper, garlic powder, chili powder, and ground cumin until evenly combined. Then, gradually whisk in the beer until no lumps, without overmixing. Let the batter rest while the oil heats.
- Heat oil: In a medium deep pan, heat vegetable oil (you need about a 1.5 or 2 -inch layer) until it reaches about 350ºF to 375ºF, this is the ideal temperature for deep frying. Use a candy thermometer to check the temperature.
- Season and flour the fish: Meanwhile, season the fish with a few pinches of salt and pepper. Then, dredge them in flour, shaking off any excess - you only need a light coating for the batter to stick.
- Dip in batter and fry the fish: Give the batter a quick whisk again, Working in batches, dip each piece of floured fish into the batter until coated. Deep fry in the hot oil for about 6 minutes until golden brown and cooked through, turning as needed for even color on all sides. Transfer to a wire rack or to plate lined with paper towel.
- Assemble the tacos: Heat the tortillas over open flame or in the microwave. For each taco, I double-up the corn tortillas (you don’t need to double them up if using flour tortillas). To assemble, place a piece of the fish, then add the toppings. Serve immediately while it’s crispy.
Video
Notes
- Pat dry the fish completely with paper towel before starting to keep the coating from getting soggy and to help it stick.
- Use cold beer: The cold temperature maximizes carbonation, which creates a lighter, airier, and significantly crispier crust.
- Let the batter rest while your frying oil heats up. This allows the flour to fully hydrate, creating a smooth coating that clings better.
- Frying temp: The optimal temperature for frying is always 350-375ºF for crispy texture.
- Fry in batches to prevent drastic oil temp drop, otherwise the oil will get absorbed into the batter and get soggy. Use a candy thermometer.
- If you have a wire rack, use it to let the fried fish rest for proper air circulation underneath and stops the bottom from steaming and losing its crunch. But if you don’t have one, you can use a plate lined with paper towel, giving each piece space.
- Can I make it in the air fryer? You can’t with this recipe because of the wet batter.
- Make ahead toppings: Up to 1 day in advance. Store them in airtight containers in the fridge.
- These tacos are best served fresh. Do not assemble them in advance, but you canput together a DIY station!
- Reheat leftovers in the air fryer at 375°F for about 5 minutes to restore the crunch.
- Beer: Substitute with chilled club soda. It provides a similar carbonation, lift, and airy, crisp texture.
- Fish options: Use a firm, mild white fish like atlantic cod, mahi mahi, or halibut. Avoid oily fish like salmon or thin fish like tilapia, which can break apart too easily when fried.
- Go with shrimp! Swap out the fish entirely for peeled extra large shrimp.
- Tortilla options: White or yellow corn tortillas are excellent here, and double-stacking them holds up best under heavy toppings. However, if you prefer flour tortillas, a single layer per taco works perfectly since they are more pliable.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1taco | Calories: 432kcal | Carbohydrates: 50g | Protein: 24g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 912mg | Potassium: 659mg | Fiber: 6g | Sugar: 4g | Vitamin A: 348IU | Vitamin C: 17mg | Calcium: 173mg | Iron: 4mg