Summer Favorite, Baja Fish Tacos!
One of our favorite meals in the whole wide world is Baja Shrimp Tacos, these delicacies are an explosion of flavor for any discerning palate!
Baja Fish Tacos a la Casa Mexicana
- Komali Tortillas Taquera 500gr
- Fish filets, white firm fish like pescada, this can be done with shrimp
- 2 cups of flour
- ½ tsp of baking powder
- 1 tsp of salt
- ½ tsp of pepper
- ½ tsp of garlic powder
- ½ cup of cold dark beer (ideally this is Negra Modelo or any lager style beer)
- Oil for frying
Step 1: Prepare your fish filets, they should be around 1 inch wide and 4-inch-long strips, we want the fish to fit in our taco because it will gain extra padding with the batter. Pat dry your fish and store in a container wrapped with a paper towel.
Step 2: Prepare the batter, add a cup of flour, ½ tsp of baking powder, a tsp of salt, a ½ tsp of pepper and ½ tsp of garlic powder, ½ cup of cold dark beer. Mix the flour salt and dry condiments in a medium bowl, gradually add the cold beer while whisking, do not over work the batter, you can leave some small lumps of flour it will help with crispiness. The consistency of the batter should be that of a thick pancake batter. Best to let the batter rest for 5-10 min allowing the baking powder to activate which will make for a crispier batter.
Step 3: Heat your oil in a deep pan it should be deep enough to cover the fish 90%, to test the heat of your oil, put a tiny bit of your beer batter in the oil, when the oil is ready the batter will float and be golden brown.
Step 4: Take your fish out of the fridge make sure no condensation has formed any water will make the oil splatter, salt and pepper the fish, first dip them in the white flour, then in the beer batter, slowly release them into the hot oil, fry until golden about 3-4 minutes, don’t overcrowd the pan, place your crispy fish on a cooling rack to keep the coating nice and crisp!
Enjoy with toppings like pico de gallo, thinly sliced cabbage, guacamole and chipotle crema!