Baja Fish Tacos
Servings 4 to 6 people
Ingredients
- 2 pounds firm whitefish such as tilapia, cod, or red snapper fresh or frozen (thawed)
- 1 ½ cups all-purpose flour divided
- ¼ cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon baking powder
- 1 cup beer **see notes
- 1 large egg lightly beaten
- vegetable oil for frying
- 4-6 tortillas
Fish Sauce
- 1 cup sour cream regular, light or Greek yogurt
- 1 cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon salt
- 2 tablespoons freshly squeezed lime juice
- Sriracha or hot sauce to taste optional
Serve With
- Red cabbage or cabbage slaw mix
- Avocados
- Salsa or Pico de Gallo
- Lime wedges
Instructions
- Thaw fish if frozen; rinse and pat dry with paper towel.
- To make batter, in a medium bowl, combine ¾ cup flour, cornstarch, paprika and baking powder.
- Add beer and egg and stir until batter is combined well, but slightly lumpy.
- Preheat oven to 200 degrees and place a sheet pan inside to warm.
- In a large skillet, heat 1 inch of oil for frying to 375 degrees F.
- Add remaining ¾ cup flour to a shallow dish.
- Dip fish in flour, shake off excess.
- Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden.
- Drain on paper towel, place on sheet pan in oven to keep warm.
- Fry remaining fish.
- Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice.
Fish Sauce (to be made in advance)
- Whisk together all ingredients in medium bowl until well combined.
- Store in covered jar in refrigerator.
- Chill at least 2 hours before serving.
- Serve with Fish Tacos.
Notes
You can substitute Sprite or GingerAle in place of beer.