Baja Fish Tacos Recipe

Ingredients

• 2 cups all purpose flour
• 1½ tablespoon baking powder
• 1 tablespoon kosher or sea salt
• 1 teaspoon garlic powder
• ½ tablespoon fresh ground black pepper
• 1 large egg
• 8 to 10 ounces beer (don't use a light or dark beer)
• 1 pound fish (like tilapia or cod)
• vegetable oil for frying (sunflower, avocado or peanut oil will also work)

Steps

1. 1

   In a large bowl, whisk together the flour, baking powder, salt, garlic powder and pepper.

2. 2

   Add the beer and egg and whisk until smooth. Add more beer if needed, until batter has the consistency of thick pancake batter.

3. 3

   Pat the fish fillets dry with paper towels. Cut pieces lengthwise into 1-inch thick strips. Season with salt and pepper.

4. 4

   Heat oil in a large deep skillet to 375 degrees F (190 degrees C). To test if it’s hot enough, add a drop of the batter into the oil; if it sizzles when you drop it in, it’s ready.

5. 5

   Using a pair of tongs, dip the fish pieces into the batter to coat; lift out and let excess drip off.

6. 6

   Fry fish in batches (do not crowd the pan) until golden brown, turning occasionally if needed, 3 to 4 minutes. It’s ready when the flesh is easily flaked with a fork.

7. 7

   Drain on paper towels.

8. 8

   Make the tacos: On a hot corn tortilla, add about 2 tablespoons of crema, layer with shredded cabbage, add a piece of fish, pickled onions, avocado, hot sauce and lime juice. Sprinkle cilantro for extra flavor. Enjoy hot!