1/1 Photo of Classic Baja-Style Fish Tacos
1 hr 15 mins
Galley Wench's Note:
The original recipe is from The Gourmet Cookbook, and is adapted from the tacos served at Rubio's Baja Grill. I've made a couple changes, but mostly to the sauce -- trying to duplicate the wonderful sauce used at Barryhill Baja Grill in Houston. It may take a little more work but frying the fish twice is what gives it a crisper crust.
My Private Note
Units: US | Metric
- 1 cup beer, plus
- 2 tablespoons beer (NOT DARK)
- 1 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon fresh ground black pepper
- 2/3 cup mayonnaise
- 1/3 cup plain yogurt
- 1 tablespoon chopped chipotle chile, seeded
- 1 teaspoon adobo sauce (from chipotle can)
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro
- 1/2 teaspoon kosher salt
Fish for Tacos
- 8 cups vegetable oil, for deep-frying
- 1 cup all-purpose flour
- 1 lb cod fish fillet, cut into 3 by 1/2 inch wide strips. (tilapia, Alaskan pollack, catfish or mahimahi can be substituted)
- 24 corn tortillas
- 1Make the Batter:.
- 2Combine beer, flour, salt, garlic powder, dry mustard, oregano and pepper in a blender and blend until smooth, about 20 seconds.
- 3Transfer to a bowl and let stand, covered for 1 hour.
- 4Make the Sauce:.
- 5Stir together mayonnaise, yogurt, and salt in a small bowl. Cover and refrigerate.
- 6Fry the Fish:.
- 7Put a rack in middle of oven and preheat oven to 350°F.
- 8Heat 2 inches oil in a 4 quart deep heavy saucepan until it registers 350°F on thermometer.
- 9Put flour in pie plate or shallow dish. Dredge 10 fish strips in flour, shake off excess, then coat in batter, letting excess drip off, and carefully drop in hot oil.
- 10Fry, stirring, until PALE golden, 2 or 3 minutes. With a slotted spoon, transfer to a paper towel to drain.
- 11Repeat with the remaining fish (returning oil to 350 °F between batches).
- 12Set pan of oil aside.
- 13Heat the Tortillas and Refry The Fish:.
- 14Wrap tortillas in stacks of 6 in foil and heat in oven until hot, 12 to 15 minutes. Remove tortillas from foil and re-wrap in a kitchen towel to keep warm.
- 15Meanwhile, reheat oil until it registers 375 degrees. Refry fish strips in batches of 10, stirring, until golden brown, 1 or 2 minutes.
- 16With a slotted spoon, transfer to paper towels to drain again.
- 17To Serve:.
- 18Stack two corn tortillas together, top with fish, cabbage, sauce and cilantro.
- 19Serve with lime and salsa on the side.
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Nutritional Facts for Classic Baja-Style Fish Tacos
Serving Size: 1 (606 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 4692.8
- Calories from Fat 4100
- Total Fat 455.5 g
- Saturated Fat 59.7 g
- Cholesterol 61.7 mg
- Sodium 1522.9 mg
- Total Carbohydrate 126.2 g
- Dietary Fiber 11.2 g
- Sugars 5.2 g
- Protein 36.7 g
The following items or measurements are not included: