Baja Fish Tacos Recipe #47453
This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.
35 min | 20 min prep
SERVES 6
- 1 lb catfish nuggets or other white fish, cut into 1 inch pieces
- 1 cup dark beer
- 1 cup flour
- 2 tablespoons taco seasoning mix
- 1/2 bunch cilantro
- 1/2 cup sour cream
- 1/4 cup lime juice
- 1/2 teaspoon taco seasoning mix (optional)
- vegetable oil, for deep fat frying
- 12 corn tortillas
Garnishes
- finely shredded cabbage
- chopped tomato
- lime wedge
- finely chopped onion or scallion
- chopped cilantro
- Whisk together the flour, beer, and taco seasoning mix.
- Wash catfish nuggets and pat dry with paper toweling.
- In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
- You don't want to totally liquify the cilantro.
- Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
- Dip fish nuggets into batter and place in hot oil with a fork.
- Turn once after about 1 minute and brown the other side for another minute.
- Do this in batches.
- Don't crowd the fish.
- Drain on paper toweling and keep warm in a 200F oven until ready to serve.
- Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.
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5 stars