Baja Fish Tacos
Prep Time: 10 min
Cook Time: 5 min
firm whitefish such as tilapia, cod, or red snapper
fresh or frozen (thawed)
vegetable oil for frying
regular, light or Greek yogurt
freshly squeezed lime juice
Sriracha or hot sauce to taste
Red cabbage or cabbage slaw mix
Salsa or Pico de Gallo
Thaw fish if frozen; rinse and pat dry with paper towel.
To make batter, in a medium bowl, combine ¾ cup flour, cornstarch, paprika and baking powder.
Add beer and egg and stir until batter is combined well, but slightly lumpy.
Preheat oven to 200 degrees and place a sheet pan inside to warm.
In a large skillet, heat 1 inch of oil for frying to 375 degrees F.
Add remaining ¾ cup flour to a shallow dish.
Dip fish in flour, shake off excess.
Dip into batter and fry, 4-5 pieces at a time, depending on the size of your skillet for 2-4 minutes or until crispy and golden.
Drain on paper towel, place on sheet pan in oven to keep warm.
Fry remaining fish.
Serve 1-2 pieces of fish on tortillas with fish taco sauce and toppings of your choice.
Fish Sauce (to be made in advance)
Whisk together all ingredients in medium bowl until well combined.
Store in covered jar in refrigerator.
Chill at least 2 hours before serving.
Serve with Fish Tacos.
You can substitute Sprite or GingerAle in place of beer.