Baja Fish Tacos

From: Bargainhunter

On Jan 12, 2009

Made this for dinner tonight, it was superb! I think some people had difficulty with the batter, the key for me was to first coat the fish with flour, then put it in the batter, it sticks to the surface better that way. I also topped with corn and onion that I roasted on high in the oven for 15 minutes, and for salsa just used the Trader Joe's Salsa de Cabo. Yummy!

From: Nashwill

On Sep 6, 2007

Had no dark beer, so used some Salvadoran lager; short of flour, too, so used part self-rising, probably a very good idea. Bumped the cumin and added some ground red chile, plus a dash of Tapatio to the batter. Made six big tacos for three hungry people; got mad raves, displays of licking plates etcetera... Yes, we loved it!

From: Pierre Dance

On Dec 9, 2004

Wonderful! I did these for lunch today. I had some Alaskan Cod in the freezer and that worked very nicely. I doubled the Cilantro, I love the stuff. I also used a Brown Ale, again what I had on hand. One recommendation I strongly make is to be certain the oil is at 350F. This seals the batter and prevents it from becoming greasy as well as insuring its crispness. This is most definetly a keeper and a frequent user. Thanx for posting this great recipe. Pierre

From: CunSwim

On Apr 25, 2005

I added extra cilantro as well as about a tsp. of lime and chile Habanero to the Aurora sauce it gave the sauce a bit of a picante taste that we like with our Tacos.(I used about 1/2 a large habanero)