From Sunset Magazine
My Private Note
Units: US | Metric
- 1 cup dark beer
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 1/2 lbs boned skinned firm, white-fleshed fish (such as Pacific cod or tilapia)
- vegetable oil
- 12 -16 corn tortillas, warmed
- lime wedge
Cabbage and Cilantro Slaw
- 1 1/2 quarts finely shredded cabbage (about 10 oz.)
- 1/3 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1/4 teaspoon hot chile, flakes
Chipotle Tartar Sauce
- 1Combine all of the slaw ingredients and set aside.
- 2Make the tartar sauce: In a blender puree the chiles and remaining ingedients until smooth. Set aside.
- 3Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
- 4Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
- 5Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
- 6To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.
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Nutritional Facts for Baja Fried-Fish Tacos
Serving Size: 1 (195 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 425.4
- Calories from Fat 174
- Total Fat 19.3 g
- Saturated Fat 2.7 g
- Cholesterol 10.1 mg
- Sodium 794.1 mg
- Total Carbohydrate 56.9 g
- Dietary Fiber 5.4 g
- Sugars 7.5 g
- Protein 6.5 g
The following items or measurements are not included: