Total Time
Prep 30 mins
Cook 15 mins

fried fish tacos

Ingredients Nutrition


  1. In a shallow bowl, whisk together beer, flour, and salt.
  2. Rinse fish, and pat dry.
  3. Cut into 10 equal pieces.
  4. In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
  5. Using a fork, coat fish pieces in batter.
  6. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
  7. Fry until golden, about 2 minutes.
  8. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
  9. Repeat to fry remaining fish.
  10. Stack 2 tortillas.
  11. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
  12. Garnish with mayonnaise, lime wedges and salsa.
Most Helpful

I'm from Baja and love Ensenada fish tacos!! This recipe is great. Just add some mustard and dried oregano to the batter for a great color and even better taste.

Andreita November 14, 2007

These were excellent fish tacos!! We really liked the flavor of the batter (I used a dark Porter for the beer). It stayed on the fish during frying and had a nice texture. I couldn't find fresh cod fillets, so I used Basa fillets and they worked perfectly for this. Instead of using straight mayonnaise, I thinned it with a little milk and fresh lime juice. I used my Salsa Pronto Salsa Pronto for the salsa and softened the tortillas in the microwave briefly while wrapped in a moist paper towel. My family devoured these and gave them two HUGE thumbs up!! Thank you for sharing this wonderful is definitely a keeper!!

Bayhill February 28, 2007