Baja Fish Tacos

Baja Fish Tacos

Baja Fish Tacos

A favorite past time for my group of friends is doing a fish fry at the beach or after a fishing trip. I will admit that this recipe doesn’t require any special or extremely fresh fish but thats just how we do things. I will also admit that I have never done this without quadrupling the recipe to serve 15-20 people so if it doesn’t work out in small batches please comment on your results.

Batter Ingredients:

  • 1 C. All Purpose Flour
  • 2 Tbsp. Ground Paprika
  • 1/2 Tsp. Ground Pepper
  • 1 Tbsp. Salt
  • 1/4 C. Cornstarch
  • 1 Tsp. Granulated Garlic
  • 1/4 Tsp. Cayenne Pepper
  • 2 C. Ice Cold Premium Beer

The Rest of the Ingredients:

  • Peanut Oil for Frying
  • 2 Lbs. White Fish
  • 1 C. All purpose Flour
  • 1 Tbsp. Ground Paprika
  • 16 Corn or Flour Tortillas, Warmed
  • 2 C. Green Cabbage, Shredded
  • 1 C. Spicy Mayonnaise
  • 1 C. Pico De Gallo
  • 2 Limes Sliced into Wedges
  1. Mix all of the dry batter ingredients together into a large mixing bowl. The beer should remain on ice until everything is ready to fry. Then mix in less beer than what is called for so you can add more to keep a thick but still somewhat soupy consistency. Add more beer as needed. Also the beer often needs to be checked for quality, a few swigs should be enough.
  2. As you can see from the picture below we used a large pot of oil but this was to accommodate 10 pounds of fish to feed a small army. Less oil may be used but the real trick is to keep the oil between 350 and 400 degrees. So how much oil to use isn’t important but keeping it at the right temperature is. If you have one of those fancy deep fryers then this is easy but out on the beach with a modified turkey fryer this can become a challenge.

    fish fry

    Fryin Fish on the Beach

  3. Now you need another large mixing bowl for the remaining  flour and paprika. This is mixed together as the first place the chunks of fish go. Get pieces of fish coated in the flour and then drop them in the other mixing bowl with the batter. Once coated with batter slowly add to the hot oil. The fish should get turned to ensure both sides get browned evenly. Once they are golden brown they are ready to remove and set on some paper towels to let the excess oil drain off.
  4. Now the tacos can be assembled and enjoyed

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