Straight from the shores of Baja California, this fish taco base is the real deal—crispy, golden fish.←Back to Taco Base Recipes
1 lb white fish fillets (cod, halibut, etc.)
1 cup all-purpose flour
0.5 cup cornstarch
1 tsp baking powder
1 cup beer (Mexican lager)
2 cups avocado (or vegetable) oil
1 tsp lime zest
0.5 tsp ground cayenne
1 tsp salt
0.5 tsp black pepper
Pat the fish fillets dry, then slice them into strips that’ll fit snugly in a taco.
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, cayenne, and black pepper. Add the beer slowly, whisking until you have a smooth, slightly thick batter. It should cling to the fish like it's in love.
Heat the avocado oil in a large skillet or deep pot to 375°F (190°C). Use a thermometer, or drop a little batter in—if it sizzles and floats, you’re good to go.
Dip the fish strips into the batter, letting the excess drip off, then carefully place them into the hot oil. Fry in batches to avoid overcrowding the pan.
Cook the fish for 3–4 minutes, flipping halfway through, until it’s golden brown and crispy. Remove and drain on paper towels or a wire rack.
Sprinkle the hot fish with lime zest for an extra zesty pop. Serve immediately to keep that crispy perfection intact.
Chef's Notes
This is the fish taco that launched a thousand imitations. Real Baja fish tacos come from the fish carts of Ensenada, where they've been perfecting the beer-battered crunch since the 1950s. The batter wants Mexican lager (Modelo, Corona, Pacifico, Tecate), not IPAs or stouts, whose strong flavors compete rather than complement. The beer adds lightness through carbonation and a subtle maltiness. Mix the batter until just smooth; overmixing develops gluten and makes it heavy. Cod and halibut are traditional choices: firm enough to hold together during frying, mild enough to let the crispy coating shine. Fresh matters, so smell your fish (it should smell like clean ocean, not low tide) and look for firm, translucent flesh. Oil temperature is everything. Use a thermometer and maintain 375°F; too cool and you get soggy, oil-logged fish; too hot and the batter burns before the fish cooks through. Work in batches so you don't crash the temperature by crowding the pan. Drain on a wire rack, not paper towels, which trap steam and make the bottom soggy. The lime zest at the end isn't optional; that bright citrus pop is what makes the difference between fish tacos that are fine and fish tacos that transport you to the coast. The taco scholars maintain that the perfect Baja fish taco can briefly cure homesickness for a place you've never been.
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