Baja Fish Tacos

How to Make Baja Fish Tacos

1. 1

   Step 1: Make the beer batter

   In a large bowl whisk together the flour, cornmeal and the combined baking powder/kosher salt/black pepper. Slowly pour in the cold beer while whisking until the batter is smooth and thick enough to coat a spoon; there can be a few small lumps. Let the batter rest 8–10 minutes in the fridge while you prep the fish and slaw.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupYellow cornmeal (fine)
   • 1 1/2 teaspoons (total)Baking powder, kosher salt and black pepper (combined)
   • 12 fl ozCold lager or pale beer
   
2. 2

   Step 2: Heat oil and fry the fish

   Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1" and heat over medium-high until it reads 350°F (or a small drop of batter sizzles and browns in ~30 seconds). Pat the fish strips dry, dredge each piece in batter to coat, then carefully add to the hot oil in batches. Fry 3–4 minutes, turning once, until golden and cooked through; transfer to a paper-towel-lined rack to drain.

   For this step

   • 1 lbWhite fish fillets (cod, haddock or halibut), cut into 3–4" strips
   • 2 cupsNeutral oil for frying (vegetable or canola)
3. 3

   Step 3: Make the slaw and crema

   While the oil heats, toss shredded cabbage with the juice of one lime and a pinch of salt to taste; let sit 5 minutes so it softens slightly. In a small bowl stir together crema (or sour cream) with the juice of the remaining lime and a pinch of salt and black pepper — thin with a teaspoon of water if needed to a drizzling consistency.

   For this step

   • 4 cupsGreen cabbage, finely shredded
   • 1/2 cupMexican crema or sour cream
   • 2 countLimes (for juice and serving)
   
4. 4

   Step 4: Warm the tortillas

   Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel or in a low oven to stay warm while you finish frying the fish.

   For this step

   • 8 countCorn tortillas (6–8 inch), warmed
   
5. 5

   Step 5: Assemble and serve

   Divide warm tortillas among plates, place 2–3 pieces of beer-battered fish on each, top with a small handful of limey cabbage slaw and a drizzle of crema. Serve with lime wedges for squeezing and extra hot sauce if desired.
   

1. In a large bowl whisk together the flour, cornmeal and the combined baking powder/kosher salt/black pepper. Slowly pour in the cold beer while whisking until the batter is smooth and thick enough to coat a spoon; there can be a few small lumps. Let the batter rest 8–10 minutes in the fridge while you prep the fish and slaw.
2. Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1" and heat over medium-high until it reads 350°F (or a small drop of batter sizzles and browns in ~30 seconds). Pat the fish strips dry, dredge each piece in batter to coat, then carefully add to the hot oil in batches. Fry 3–4 minutes, turning once, until golden and cooked through; transfer to a paper-towel-lined rack to drain.
3. While the oil heats, toss shredded cabbage with the juice of one lime and a pinch of salt to taste; let sit 5 minutes so it softens slightly. In a small bowl stir together crema (or sour cream) with the juice of the remaining lime and a pinch of salt and black pepper — thin with a teaspoon of water if needed to a drizzling consistency.
4. Warm tortillas one at a time in a dry skillet over medium heat 20–30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel or in a low oven to stay warm while you finish frying the fish.
5. Divide warm tortillas among plates, place 2–3 pieces of beer-battered fish on each, top with a small handful of limey cabbage slaw and a drizzle of crema. Serve with lime wedges for squeezing and extra hot sauce if desired.