While fish dishes with tomatoes, olives, and capers are emblematic of the Veracruz coast, these battered fried tacos are typical of the Baja peninsula. A little shredded cabbage mixed with chipotle mayonnaise adds just the right crunch and spice.
Recipe courtesy of Mexican Made Easy
Episode: Family Favorites
Baja Fish Tacos
Yield:
Makes about 20 tacos; serves 6
Yield:
Makes about 20 tacos; serves 6
Yield:
Makes about 20 tacos; serves 6

Ingredients

For the batter:
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 cup (8 ounces) beer
For the fish:
  • 3 to 4 cups vegetable oil for frying
  • 1 pound tilapia, cod, or other white fish fillets
  • 1/2 teaspoon salt
  • 1 cup flour
Accompaniments:
  • Warm corn tortillas
  • Some Lime-Chipotle Mayonnaise, recipe follows, mixed with shredded cabbage
  • Serving suggestion: serve the rest of the mayonnaise on the side along with lime wedges
Lime-Chipotle Mayonnaise:
  • 1 cup mayonnaise
  • 3 tablespoons chipotles en adobo, finely chopped, including the sauce
  • 1 tablespoon lime juice

Directions

Make the batter:

Whisk together the batter ingredients and let stand for 15 minutes.

Cook the fish:

Heat the oil in a 4-quart pot or a wok until a deep-fat thermometer registers 375 degrees F. 

While the oil is heating, cut the fish into 1/2- by 4-inch strips and toss with the salt. Place the flour in a wide, shallow bowl. Dredge the fish in the flour, then in the batter, and fry a few pieces at a time, until the batter is golden and the fish is just cooked through, 3 to 4 minutes. Transfer the fish to a paper-towel-lined plate to drain. 

Make tacos with the accompaniments. 

Lime-Chipotle Mayonnaise:

Mix together all the ingredients.

If you'd like to thin the sauce for drizzling, add a little water to the mixture.

Photograph by Romulo Yanes

Cook's Note

If you have a wok for deep-frying, you can use less oil, 2 to 3 cups.

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