Baja Style Beer-Battered Fish Tacos

Transport yourself to Ensenada with these fresh and flavorful fish tacos! Light and crispy beer battered fish wrapped in a warm corn tortilla and piled high with shredded cabbage, pico de gallo, cool and creamy crema and tangy salsa.

Two small white plates filled with tacos and surrounded by cups of red and green salsa and cans of Mexican beer.

The *BEST* fish tacos in Los Angeles come from Ricky’s Fish Tacos. A small but mighty food truck serving the freshest, most delicious Ensenada Style Fish and Shrimp Tacos out of a parking lot.

What makes a great fish taco? The key is freshness. Fresh fish, coated in a light as air crispy beer batter, fried to order then wrapped in a warm corn tortilla and topped with pico de gallo, shredded cabbage and a cool and creamy crema.

If you can’t make it to Ricky’s or down to Baja not to worry–making beer-battered fish tacos at home is actually quite simple. The most tedious part is just the battering and frying which can get a bit messy but as long as you set yourself up properly it’s really not that bad. I like to set up a station with all of the toppings in individual bowls then as the fish comes out of the fryer I plop them into a warm tortillas and pass them off the my dinner guests to pile on their own toppings and salsa.

Speaking of salsa… these fish tacos can be served with Tomatillo Salsa, Creamy Avocado Salsa or a fiery red chipotle salsa. You can make your own or pick some up pre-made.

For the Ultimate Taco Night serve these Baja Style Fish Tacos alongside a batch of Mezcal Margaritas and cheesy Choriqueso Dip!

Ingredients You’ll Need

*See recipe card for additional notes and ingredient substitutions.*

Recipe ingredients portioned into individual bowls; shredded cabbage, a fish filet, flour, sour cream, salsa, limes, a stack of corn tortillas.

Recipe Step by Step:

Step 1. Make the Crema and Pico de Gallo

It’s important to get all of your toppings in place before you start frying the fish. In a small bowl whisk together the crema and in a separate bowl the pico de gallo. Set aside until you’re ready to assemble.

Step 2. Whisk Together the Beer Batter

In a medium-sized mixing bowl whisk together all of the batter ingredients. The mixture should resemble a thin pancake batter.

Three step by step photos of beer batter being made and a small piece of fish being dipped into the batter.

Step 3. Fry the Fish

In a large, high-sided skillet, heat the oil to 350F. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes on each side. Line a baking tray with paper towels. Use a slotted spoon to transfer the fish from the oil to the towel–lined tray. Repeat with the remaining fish. 

Left: a paper towel lined platter with piece of fried fish and a slotted spoon. Right: a ceramic bowl filled with pico de gallo salsa.

Step 4. Assemble the Tacos

Warm the tortillas by wrapping them up in a damp paper towel and microwave for 30-45 seconds. Place 1-2 piece of fried fish in each tortilla then top with shredded cabbage, pico de gallo, cilantro and crema. Serve with salsa and lime wedges on the side.

A close up image of a fried fish taco topped with cabbage slaw, diced tomatoes, and salsa.

Tips and Tricks for Light and Crispy Fried Fish:

  • Freshness is Key! Use the freshest fish that you can find for the best results. Any firm white fish works well for fish tacos; cod, halibut, snapper, mahi mahi, etc. Frozen fish is also fine, just make sure it is thoroughly defrosted and dried with paper towels first.
  • Prepare the batter right before you’re ready to start frying and only dip the fish at the last moment before dropping it into the hot oil to fry. This is how you achieve a light and crisp snap to the batter.
  • Oil Temperature is important. Make sure the oil is at the right temperature. Use a thermometer to monitor the oil temp (at least 350F and no higher than 375F). If the oil is too hot, the fish wont cook fast enough before the coating is overly crisp. If the oil is not hot enough, the coating will be soggy/soft instead of crisp.
  • Don’t overcrowd the pot. Cramming to many pieces of cold fish into a pot of hot oil can lower the oil temp and keep the batter from crisping. For even color, maintain about an inch space between each piece of fish. Fry in batches of 4-6 pieces of fish at a time.

Check Out More Delicious Taco Recipes:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

Two small white plates filled with tacos and surrounded by cups of red and green salsa and cans of Mexican beer.

Baja Style Beer-Battered Fish Tacos

Transport yourself to Ensenada with these fresh and flavorful fish tacos! Light and crispy beer battered fish wrapped in a warm corn tortilla and piled high with shredded cabbage, pico de gallo, cool and creamy crema and tangy salsa.
5 from 3 votes
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 4
Calories: 656kcal

Ingredients

Crema

  • 1/2 cup sour cream
  • 1/3 c mayo
  • 2 tbsp lime juice
  • 1/4 tsp kosher salt

Toppings

  • 2 roma tomatoes seeded and diced
  • 1/2 white onion diced
  • 1 jalapeño seeded and diced
  • 1/4 cup cilantro roughly chopped
  • 2 cups shredded cabbage
  • 1 lime cut into wedges

Beer Battered Fish

  • 1 1/2 lb halibut or cod cut into 12(ish) pieces, about 1-inch x 4-inch
  • 1 cup flour
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder or onion powder
  • 2 tsp kosher salt
  • 1 egg
  • 1 12 oz can Mexican beer Modelo, Pacifico, Tecate, etc.
  • neutral oil for frying enough to fill a large skillet three inches deep
  • 12 warm corn tortillas

Instructions

Crema

  • In a small bowl whisk together the mayo, sour cream, lime juice and salt.

Toppings

  • Place the diced tomato, onion, jalapeño and cilantro in a small bowl. Season with a pinch of salt then stir to combine. Keep the shredded cabbage and lime wedges seperate.

Beer Battered Fish

  • Place a cast iron pan or heavy skillet over medium heat. Pour in the oil and heat to between 350 F and 375 F. Check the temperature using a candy thermometer.
  • While the oil is heating up get the batter ready. Place the flour, paprika, garlic powder and salt into a large bowl and whisk to combine. Next, crack in the egg and pour in the beer. Whisk to combine. The batter consistency should be a little bit runnier then pancake batter and completely smooth.
  • Pat the fish with a paper towel to absorb any excess moisture then dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully transfer it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 2-3 minutes on each side, or until the batter is golden all around and the fish is cooked through. 
  • Use a slotted spoon to transfer the fish from the oil to a paper towel lined tray. Season the fish with salt while it's still glistaning with oil. Repeat the process until all of the fish is cooked.
  • To assemble, warm the tortillas by wrapping them up in a damp paper towel and microwave for 30-45 seconds. Place 1-2 piece of fried fish in each tortilla then top with shredded cabbage, pico de gallo, and crema. Serve with salsa and lime wedges on the side.

Notes

 
Ingredient Notes and Substitutions:
  • Fish: Use the freshest fish that you can find for the best results. Any firm white fish works well for fish tacos; cod, halibut, snapper, mahi mahi, etc. Frozen fish is also fine, just make sure it is thoroughly defrosted and dried with paper towels first.
  • Beer: *Any* beer will work really. A Mexican lager is preferable, use whatever you like to drink. If you don’t want to use alcohol you can use a plain seltzer or club soda. 
  • Mayo: If you’re a mayo hater you can skip it and use all sour cream.
 
Tips and Tricks for Light and Crispy Fried Fish:
  • Freshness is Key! Use the freshest fish that you can find for the best results. Any firm white fish works well for fish tacos; cod, halibut, snapper, mahi mahi, etc. Frozen fish is also fine, just make sure it is thoroughly defrosted and dried with paper towels first.
  • Prepare the batter right before you’re ready to start frying and only dip the fish at the last moment before dropping it into the hot oil to fry. This is how you achieve a light and crisp snap to the batter.
  • Oil Temperature is important. Make sure the oil is at the right temperature. Use a thermometer to monitor the oil temp (at least 350F and no higher than 375F). If the oil is too hot, the fish wont cook fast enough before the coating is overly crisp. If the oil is not hot enough, the coating will be soggy/soft instead of crisp.
  • Don’t overcrowd the pot. Cramming to many pieces of cold fish into a pot of hot oil can lower the oil temp and keep the batter from crisping. For even color, maintain about an inch space between each piece of fish. Fry in batches of 4-6 pieces of fish at a time.

Nutrition

Calories: 656kcal | Carbohydrates: 70g | Protein: 33g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1579mg | Potassium: 976mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1592IU | Vitamin C: 25mg | Calcium: 147mg | Iron: 4mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

Similar Posts

5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating