Piled high with crunchy, creamy and fiery toppings, these fried fish tacos will earn a spot in any fish taco enthusiast’s heart. Choose a beer for the batter that you will also enjoy sipping alongside the tacos. And if you want to simplify prep a bit, purchase your favorite fire-roasted salsa instead of making your own.
Baja-Style Beer-Battered Fish Tacos
Ingredients
For the salsa:
- 1 lb. (500 g) ripe plum tomatoes
- 1 jalapeño chile
- 3 garlic cloves, unpeeled
- 1/2 white onion, quartered
- 2 tsp. olive oil
- 1/3 cup (1/2 oz./15 g) loosely packed fresh cilantro leaves, chopped
- 1 tsp. red wine vinegar
- Kosher salt
For the coleslaw:
- 2 Tbs. olive oil
- Grated zest and juice of 1 lime
- 1 tsp. honey
- 1 garlic clove, minced
- 1 small jalapeño chile, seeded and minced
- Kosher salt and freshly ground pepper
- 1 cup (3 oz./90 g) shredded green cabbage
- 1 cup (3 oz./90 g) shredded red cabbage
- 1 large carrot, shredded (about 3/4 cup/4 oz./125 g)
For the tacos:
- 1 cup (5 oz./155 g) all-purpose flour
- Kosher salt and freshly ground pepper
- 1 cup (8 fl. oz./250 ml) dark Mexican beer
- 1 lb. (500 g) cod fillets
- Canola oil for frying
- 8 corn or flour tortillas, warmed
Taqueria Guacamole for serving
Directions
1. Arrange a rack about 6 inches (15 cm) from the heating element and preheat a broiler. Line a baking sheet with aluminum foil.
2. To make the salsa, cut the tomatoes in half lengthwise and arrange on the prepared baking sheet, cut side down. Place the jalapeño, garlic and onion on the pan so everything is in a single, uncrowded layer. Drizzle with the olive oil. Broil, turning the vegetables once and rotating the pan as needed, until the vegetables are charred all over, about 5 minutes per side. Remove from the oven and let cool.
3. When cool enough to handle, seed the jalapeño and peel the garlic. Combine the tomatoes, jalapeño, garlic, onion and cilantro in a blender or food processor. Process until well combined and there are no large chunks left, but the salsa still has plenty of texture. Add the vinegar and pulse to combine. Season with salt. Set aside.
4. To make the coleslaw, in a large bowl, stir together the olive oil, lime zest and juice, honey, garlic and jalapeño. Season well with salt and pepper.
5. Stir in the cabbages and carrot and toss until well coated with the dressing. Let the slaw stand at room temperature while preparing the tacos.
6. To make the tacos, in a large bowl, whisk together the flour, 2 tsp. salt and 1/2 tsp. pepper. Slowly whisk in the beer and stir until there are no lumps left. Let the batter rest for 10 minutes.
7. Cut the cod into 2-inch (5-cm) pieces and season well with salt and pepper. Drop the fish into the batter and stir to coat. Using a slotted spoon, remove the fish from the batter, letting the excess batter drip back into the bowl, and transfer to a plate.
8. Preheat an oven to 200°F (95°C).
9. Pour oil into a small, heavy saucepan to a depth of 1 inch (2.5 cm) and heat to 350°F (180°C) on a deep-frying or candy thermometer. (If you don’t have a thermometer, test the temperature by dipping the corner of a piece of fish into the oil; it should sizzle immediately and vigorously.)
10. Carefully add a few pieces of the fish at a time to the hot oil, being careful not to crowd the pan. Cook, turning once, until the batter is golden brown all over, about 3 minutes total. Using tongs, transfer the fish to a baking sheet lined with paper towels to drain, and place in the oven to keep warm. Repeat to fry the remaining fish.
11. To serve, set out a platter of the fish along with the tortillas, coleslaw, guacamole and salsa and let everyone assemble their own tacos. Serves 4.
For this and more ideas for tacos you’ll want to serve every night of the week, check out our new Taco Night, by Kate McMillan.
