VSmallinsc, you have an eagle eye! Our recipe is indeed the same as the one in the Anheuser-Busch cookbook, because we contributed the recipe to it (the book was a collaboration with Sunset editors). I hope you're still enjoying these tacos, which are still a huge favorite at our office. Margo True, Sunset Food Editor
Baja Fried-Fish Tacos
Photo: Peden & Munk; Styling: Amy Wilson
More From Sunset
Amount per serving
- Calories: 537
- Calories from fat: 57%
- Protein: 20g
- Fat: 34g
- Saturated fat: 18g
- Carbohydrate: 39g
- Fiber: 3.9g
- Sodium: 573mg
- Cholesterol: 53mg
- 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*
- Cabbage and Cilantro Slaw
- Chipotle Tartar Sauce
- Lime wedges
- 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.
Also featured in: Sunset, January 2006
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