Baja Fried-Fish Tacos

Baja Fried-Fish Tacos Recipe
Photo: Peden & Munk; Styling: Amy Wilson

 

Serve crispy-battered fish in a corn tortilla and top with a cilantro slaw and a homemade tartar sauce.

Yield:

Makes 6 to 8 tacos (serving size: 1 taco)

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 537
Caloriesfromfat 57 %
Protein 20 g
Fat 34 g
Satfat 18 g
Carbohydrate 39 g
Fiber 3.9 g
Sodium 573 mg
Cholesterol 53 mg

Ingredients

1 cup dark beer
1 cup all-purpose flour
1 teaspoon salt
1 1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
Vegetable oil
12 to 16 corn tortillas, warmed*
Lime wedges

Preparation

1. In a bowl, whisk beer, flour, and salt until well blended.

2. Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

3. Pour about 1 inch of oil into a 10- to 12-inch dutch oven over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

4. To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

*To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.

Note:

January 2014
Also featured in: Sunset, January 2006;
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