Beer-Battered Cod

Photo: Victoria Pearson

Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.


  • Vegetable oil, for frying

  • 2 large eggs

  • 1 cup beer

  • 1 ½ teaspoons coarse salt

  • ½ teaspoon freshly ground black pepper

  • 1 cup all-purpose flour

  • Pinch of cayenne pepper

  • 1 ½ pounds cod fillets, cut crosswise into ½-inch-thick strips

  • Corn tortillas, warmed

  • Toppings, including shredded cabbage, sour cream, and salsa such as pico de gallo


  1. 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.

  2. 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.

  3. 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.

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