Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.
- Servings: 8
Photography: Victoria Pearson
Source: Martha Stewart Living, July 2002
- Vegetable oil, for frying
- 2 large eggs
- 1 cup beer
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- Pinch of cayenne pepper
- 1 1/2 pounds cod fillets, cut crosswise into 1/2-inch-thick strips
- Corn tortillas, warmed
- Toppings, including shredded cabbage, sour cream, and salsa such as pico de gallo
Heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375 degrees. Meanwhile, whisk together eggs, beer, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; set aside.
In a separate medium bowl, whisk together flour, remaining teaspoon salt and 1/4 teaspoon black pepper, and cayenne; add to egg mixture. Whisk until batter is well combined; let rest 15 minutes.
Dip fish strips one at a time into batter, letting excess drip off. Working in batches, drop carefully into hot oil; fry until fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately with warm corn tortillas, sour cream, salsa, and shredded cabbage.