Recipe

To achieve an authentic result, prioritize firm white fish and a bright, acidic crema to cut through the richness of the fried coating.

Baja-Style Fried Fish Tacos

Name: Baja-Style Fried Fish Tacos
Ingredients: 1 lb white fish (cod, halibut, or tilapia), cut into 3-inch strips; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup light lager (cold beer); 1 quart vegetable oil (for frying); 8 small corn tortillas; 1 cup shredded green cabbage; 1/2 cup Mexican crema (or sour cream thinned with lime); 1/4 cup fresh cilantro, chopped; 2 limes, cut into wedges

Baja, Mexico

4 servings (8 tacos) | 30 minutes

Sources: Cross-checked against Rick Bayless, Serious Eats and Mexico in My Kitchen

Watch it made

How to make Baja Fish Tacos

4 servings

You’ll need

11 items · tap to check off

The Fish & Batter

Toppings & Assembly

Make it step by step

7 steps · 4 min of timed cooking

Whisk the **flour, baking powder, and salt** in a large bowl, then slowly stir in the **cold beer** until a smooth, thin batter forms.
Heat the **oil** in a deep, heavy pot to **375°F** (190°C), testing with a thermometer or a small drop of batter.
Pat the **fish strips** completely dry, dip them into the batter, and let any excess drip off before carefully dropping into the oil.
Fry the fish in **batches** for 3–4 minutes until the exterior is **deep golden brown** and crisp, flipping once.⏱ 4 min
Transfer the fried fish to a **wire rack** over a baking sheet to drain while you warm the **corn tortillas** in a dry pan.
Assemble by placing a piece of fish on each tortilla, topping with **shredded cabbage**, a drizzle of **crema**, and a sprinkle of **cilantro**.
Serve immediately while hot, squeezing a **fresh lime wedge** over each taco right before the first bite.

💡

Chef’s tip · Keep the beer **ice-cold** until the second you mix the batter, as the temperature contrast helps create a **light, shattered-glass crunch**.

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