Crispy beer-battered cod, crunchy & colorful slaw with cumin, slightly spicy lime crema, all cozied up inside warm tortillas; yes please!
This approachable homemade takeout recipe will help you through your Mexico withdrawals.
Baja Fish Tacos
- paper towel to pat the fish dry
- 2 medium bowl for beer batter and crema
- 1 whisk for beer batter and crema
- 1 large bowl for slaw
- 1 wide and shallow bowl for dredging the fish
- 1 large and deep skillet
- 1 kitchen thermometer to ensure the oil is hot enough
- 1 pair of tongs for removing fish from oil
- 1 wire baking rack to cool fish so it stays crispy
- 1 paper towel lined plate to catch the oil dripping from the baking rack
- 1 cup all-purpose flour
- 1 cup super freaking cold beer I used Corona; don't use a stout, porter, or sour.
- 1 tsp kosher salt
- ½ tsp freshly ground pepper
- 3 cups savoy or green cabbage shredded
- 1 cup purple cabbage shredded
- 1 cup carrots shredded
- 2 tbsp red onion finely diced
- ½ cup fresh cilantro roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground cumin rounded tsp
Jalapeño Lime Crema
- 2 tbsp mayonnaise good quality like Hellmans or Dukes
- ½ cup sour cream or whole milk Greek yogurt
- 2 garlic cloves minced
- 1 lime juiced, about 2 tbsp
- 1 jalapeño pepper seeds and ribs removed
- kosher salt to taste
- 1 ½ lb cod or another firm fleshed white fish like Mahi Mahi or Halibut; cut into 1 inch wide pieces
- oil for pan-frying high smoke point and neutral oil like safflower, sunflower, vegetable; enough to fill a skillet ½ inch deep
- 10 tortillas
- jalapeño pepper sliced; for garnish
- fresh cilantro for garnish
- 1 lime for serving; cut into wedges
- Toss the ingredients for the slaw together in a large bowl; set aside.
- Whisk together the ingredients for the sauce in a medium-sized bowl; cover and place in the fridge until needed. You may also use a food processor for this step but not necessary at all.
- Whisk together in the flour, salt and pepper in a medium-sized bowl. Slowly pour in the beer, whisking vigorously until totally combined and no lumps remain.
- In a medium or large skillet over medium heat, add enough oil to fill 1/2 inch of the pan. Heat the oil until a thermometer measures 350° F. It's important the oil is hot enough or the fish will be soggy and greasy.
- Dip the pieces of fish in the beer batter and let the excess batter drip off before adding to the skillet. Fry the fish for 4-5 minutes or until golden brown, flipping halfway through. Transfer to a wire cooling rack or paper-towel lined plated. Be careful not to crowd the pan; I did this in three batches.