Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Whisk together the eggs, beer, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; set aside. In a separate medium bowl, whisk together the flour, remaining teaspoon salt and 1/4 teaspoon black pepper, and cayenne; add to the egg mixture. Whisk until the batter is well combined; let rest 15 minutes.
Step 2
Meanwhile, heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375°F.
Step 3
Dip the fish strips one at a time into the batter, letting excess drip off. Working in batches, drop carefully into hot oil; fry until the fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately.
