Crispy Baja Fish Tacos with Creamy Garlic Drizzle
Dive into the vibrant flavors of San Diego with these Crispy Baja Fish Tacos! This dish features perfectly battered and fried white fish, encased in soft corn tortillas that embrace all the elements of a classic beachside delicacy. Each bite bursts with the freshness of crunchy cabbage, zesty lime, and a lavish drizzle of a creamy garlic dressing that's easy to prepare. Whether you're enjoying them after a day of surfing or a backyard gathering, these tacos are sure to bring a taste of the coast to your table. Get ready for deliciousness in every bite!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Dark Beer
1 cup (none)
Flour
1 cup (none)
Salt
1/2 teaspoon (none)
White Fish Fillet
1 lb (boned and skinned, cut into pieces)
Vegetable Oil
for frying (about 1 inch in skillet)
Corn Tortillas
6 (warmed)
Shredded Cabbage
2 cups (none)
Mayonnaise
1/2 cup (mixed with water to thin)
Garlic Clove
1 (minced)
Salsa
to taste (none)
Lime Wedge
for serving (none)
Instructions
1
In a mixing bowl, combine 1 cup of dark beer, 1 cup of flour, and 1/2 teaspoon of salt. Whisk until the mixture is smooth and free of lumps.
2
Carefully rinse the white fish fillet and pat it dry with paper towels to remove excess moisture.
3
Cut the fish into six equal, oblong pieces for even frying.
4
In a deep skillet, heat about one inch of vegetable oil to 360°F (182°C). Use a thermometer for accuracy.
5
While the oil is heating, dip each piece of fish into the beer batter and let the excess batter drain off briefly.
6
Gently slide the battered fish into the hot oil, being cautious to prevent splatter.
7
Fry each piece for about 1 to 2 minutes per side, or until golden brown and crispy. Use tongs to turn the fish for even cooking.
8
Once cooked, remove the fish using a slotted spoon and let it drain on paper towels to soak up any excess oil.
9
In a small bowl, mix 1/2 cup of mayonnaise with a splash of water to achieve your desired consistency. Stir in the minced garlic for a deliciously creamy dressing.
10
To assemble the tacos, warm the corn tortillas (you can warm them in a skillet or microwave). Place one piece of fried fish on each tortilla.
11
Squeeze fresh lime juice over the fish, then top with a generous amount of shredded cabbage, a scoop of salsa, and a drizzle of the creamy garlic dressing.
12
Serve immediately with lime wedges on the side for an extra squeeze of citrus.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Baja Fish Tacos?
Crispy Baja Fish Tacos are a classic beachside delicacy featuring beer-battered fried white fish served in soft corn tortillas with fresh toppings.
What kind of fish is best for this recipe?
Any firm white fish fillet that has been boned and skinned works well for these tacos.
How do I make the beer batter?
Whisk together 1 cup of dark beer, 1 cup of flour, and 1/2 teaspoon of salt until smooth and free of lumps.
What type of beer should I use for the batter?
The recipe calls for dark beer to provide a rich flavor and golden color to the fish coating.
How should the fish be prepared before frying?
Rinse the fish fillet, pat it dry with paper towels to remove moisture, and cut it into six equal, oblong pieces.
What temperature should the oil be for frying?
The vegetable oil should be heated in a deep skillet to 360 degrees Fahrenheit or 182 degrees Celsius.
How much oil is needed for frying?
You should use enough vegetable oil to create a depth of about one inch in your skillet.
How long does it take to fry the fish?
Each piece of fish should be fried for about 1 to 2 minutes per side until golden brown and crispy.
What is the best way to turn the fish in the oil?
Use tongs to carefully turn the fish pieces to ensure even cooking on both sides.
How do I remove excess oil from the fried fish?
Use a slotted spoon to remove the fish from the oil and let it drain on paper towels before serving.
What ingredients are in the creamy garlic drizzle?
The drizzle consists of 1/2 cup of mayonnaise mixed with a splash of water and one minced garlic clove.
How do I achieve the right consistency for the garlic dressing?
Start with the mayonnaise and stir in a splash of water until you reach your desired drizzling consistency.
What kind of tortillas are used?
The recipe uses 6 corn tortillas as the base for the tacos.
How should the corn tortillas be warmed?
You can warm the tortillas in a skillet or briefly in the microwave before assembling the tacos.
What toppings are included in these Baja fish tacos?
The tacos are topped with fresh lime juice, shredded cabbage, salsa, and a creamy garlic drizzle.
How much cabbage is needed?
The recipe calls for 2 cups of shredded cabbage for the topping.
Can I use a different type of oil?
Vegetable oil is recommended for its high smoke point, but other neutral frying oils can be substituted.
Is this recipe spicy?
The base recipe is not inherently spicy, but you can control the heat by choosing a spicy or mild salsa.
How many servings does this recipe provide?
This recipe makes 6 tacos, which typically serves 2 to 3 people depending on appetite.
Can I make the batter ahead of time?
It is best to make the beer batter just before frying to maintain the carbonation from the beer for a lighter crust.
What is the purpose of patting the fish dry?
Drying the fish ensures that the beer batter adheres properly to the surface without sliding off during frying.
What tool is recommended for checking oil temperature?
A kitchen thermometer is recommended to accurately measure the oil temperature for perfect frying.
Is this recipe suitable for a backyard gathering?
Yes, these tacos are described as a great choice for surfing days or backyard gatherings.
How do I serve the tacos for the best experience?
Serve them immediately while the fish is still hot and crispy, with extra lime wedges on the side.
Can I substitute the dark beer?
If you prefer not to use beer, club soda can be used as a substitute to keep the batter airy and crisp.
What texture should the fish have?
The fish should be perfectly battered and fried until it has a crispy exterior and tender interior.
How much garlic is in the dressing?
The recipe calls for one minced garlic clove mixed into the mayonnaise base.
What kind of salsa should I use?
The recipe suggests using your favorite salsa to taste.
Are the fish pieces large?
The fish is cut into six equal pieces, sized to fit one piece per taco shell.
What makes this a 'Baja' style taco?
The combination of beer-battered fish, corn tortillas, shredded cabbage, and creamy white sauce defines the Baja style.