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.

Corona Beer and raw pieces of cod — I used Corona for the batter but you could use whatever kind you have (except a stout, porter, or sour).

Fried Beer Battered Cod — This beer batter is light and insanely crunchy; you could also use this batter recipe for fish and chips.

Opening a piece of beer-battered cod fresh out of the fryer. — Crispy pieces of beer battered cod fresh out of the fryer!

Cabbages on a table at the farmers market. — The slaw with cumin uses a combination of purple and green cabbage.

Drizzling sauce onto Baja fish tacos — Lime Jalapeño Crema being drizzled onto the Baja Fish Tacos

An aerial shot of five Baja Fish Tacos, juiced limes, and a margarita.

Sacha Hirschfeld

Baja Fish Tacos

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.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 5

Course: Mains

Cuisine: Mexican

Calories: 557

Ingredients Equipment Method

Ingredients

Beer Batter

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

Slaw

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

Fish Tacos

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

Equipment

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

Method

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.

Baja Fish Tacos