Prep 30 mins
Cook 15 mins
fried fish tacos
- 1 cup dark beer
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 1⁄2 lbs cod fish fillets, cubed
- 1 quart vegetable oil (for frying)
- 20 6-inch corn tortillas
- 5 cups shredded cabbage
- 1 cup mayonnaise
- 1⁄4 cup salsa
- 1 lime, cut into wedges
- In a shallow bowl, whisk together beer, flour, and salt.
- Rinse fish, and pat dry.
- Cut into 10 equal pieces.
- In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C).
- Using a fork, coat fish pieces in batter.
- Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature.
- Fry until golden, about 2 minutes.
- Lift out with a slotted spoon, and drain briefly on paper towels; keep warm.
- Repeat to fry remaining fish.
- Stack 2 tortillas.
- Place a piece of fish and 1/2 cup cabbage in the center of the tortillas.
- Garnish with mayonnaise, lime wedges and salsa.
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.
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 recipe...it is definitely a keeper!!