Classic Baja Fried-Fish Tacos

Baja street vendors aren't big on written recipes, so we identified the key ingredients from the best fish-taco stands to create this recipe.

Yield: Makes 10 servings
Recipe from Sunset

More From Sunset


  • 1 cup dark beer
  • 1 cup all-purpose flour
  • About 1/2 teaspoon salt
  • 1 1/2 pounds boned, skinned lingcod*
  • Salad oil
  • 20 warm corn tortillas
  • About 5 cups shredded cabbage
  • Mayonnaise thinned with a little water
  • Tomato salsa
  • Lime wedges


  1. 1. In a bowl, whisk beer, flour, and salt, blending well.
  2. 2. Rinse fish and pat dry. Cut into 10 equal pieces.
  3. 3. In a deep 5- to 6-quart pan, heat 1 inch salad oil to 360°. Using a fork, coat fish pieces with beer batter and lift out, draining briefly. Slide coated fish into oil, about 5 pieces at a time. Adjust heat to maintain oil temperature. When fritters are golden, in about 2 minutes, lift out with a slotted spoon and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
  4. 4. To assemble each taco, stack 2 tortillas; add a fish fritter, cabbage, mayonnaise, and salsa. Squeeze lime over filling, fold tortillas, and eat.
  5. *Check fish for bones before cooking. Press surface with your fingers to locate; pull out with tweezers.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Classic Baja Fried-Fish Tacos Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy