Baja Style Fish Tacos

Name: Baja Style Fish Tacos
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters dark Mexican beer; 8 servings Freshly ground black pepper; 473 milliliters shredded cabbage; 8 servings Corn tortillas; 237 milliliters all-purpose flour; 1 teaspoons ground black pepper; 907 grams skinned halibut cut into 5 by 1/2-inch strips; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon zest; 79 milliliters mayonnaise; 158 milliliters Mexican crema** or sour cream; 8 servings Oil, for frying; 8 servings Pickled jalapenos, for garnish, optional; 1 teaspoon salt; 1 teaspoon salt, plus more for seasoning; 8 servings Salt and freshly ground black pepper; 473 milliliters tomatillo salsa (store-bought or homemade) for garnish, optional; 2 Tbsps water

Baja Style Fish Tacos might be a good recipe to expand your main course recipe box. This recipe serves 8. Watching your figure? This pescatarian recipe has 387 calories, 25g of protein, and 16g of fat per serving. A mixture of salt and pepper, pickled jalapenos, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a rather expensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes approximately 50 minutes. Users who liked this recipe also liked Baja Style Fish Tacos, Fish Tacos - Baja Style, and Baja-style Fish Tacos.

Instructions

Watch how to make this recipe.

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Beer

Equipment you will use

Whisk

Bowl

Add the mayonnaise and crema to a medium bowl.

Ingredients you will need

Mayonnaise

Mexican Crema

Equipment you will use

Bowl

Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Zest

Water

Equipment you will use

Whisk

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Wooden Spoon

Kitchen Thermometer

On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Beer

Fish

Salt

Dip

Cooking Oil

Transfer to paper towels to drain.

Equipment you will use

Paper Towels

Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

Ingredients you will need

Pickled Jalapenos

Salsa Verde

Tortilla

Cabbage

Cream

Fish

*Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.

Ingredients you will need

Vegetable

Beer

Fish

**Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

Ingredients you will need

Sour Cream

Mexican Crema

Equipment

Ingredients

Servings:

237milliliters

dark Mexican beer 8servings

Freshly ground black pepper 473milliliters

shredded cabbage 8servings

Corn tortillas 237milliliters

all-purpose flour 1teaspoons

ground black pepper 907grams

skinned halibut cut into 5 by 1/2-inch strips 2Tbsps

fresh lemon juice 1teaspoon

grated lemon zest 79milliliters

mayonnaise 158milliliters

Mexican crema** or sour cream 8servings

Oil, for frying 8servings

Pickled jalapenos, for garnish, optional 1teaspoon

salt 1teaspoon

salt, plus more for seasoning 8servings

Salt and freshly ground black pepper 473milliliters

tomatillo salsa (store-bought or homemade) for garnish, optional 2Tbsps

water

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Pinot Noir, Pinot Grigio, and Gruener Veltliner are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Hartford Court Russian River Pinot Noir ( half-bottle) with a 4.6 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Hartford Court Russian River Pinot Noir ( half-bottle)

Aromas of black cherry, allspice, black currant and loam are followed by flavors of wild raspberries, dark berries and a crushed rock minerality. The dense entry is followed by a sweet and juicy mouth feel, supported by acidity, silky tannins and a subtle earthy finish.