Authentic Baja-Style Fish Tacos: Crispy, Beer-Battered Perfection

“There are only two kinds of people: those who like fish tacos and those who have never tried one.” – my older brother Ron

Crispy, Beer Battered Perfection

Growing up in San Diego in the '80s, we regularly made surf trips into northern Baja. Eventually, we would crash at my buddy’s house in Estero Bay, just south of Ensenada. The plan usually involved surfing Baja Malibu, K38, La Fonda, San Miguel, or Sal Si Puedes, then loading up on fish tacos in Ensenada.

There was an incredible fish taco stand in the center of town near the large church. It was always packed. The tacos were cooked in lard, slathered in white sauce, and topped with shredded cabbage, doused in super spicy salsa, and finished with a squeeze of lime. I would order taco after taco until I could not eat any more.

I try to replicate them with the tacos I make today. Crispy beer-battered fish tacos loaded with slightly spicy, creamy coleslaw and topped with lime crema are pure heaven in a tortilla.

A Few Strong Opinions

If you are thinking about using a flour tortilla, please reconsider. This is sacred ground. Corn tortillas are the real deal. Anything else just is not the same.
Beer-battered and fried is the only way to go. They are juicy and tender on the inside and light and crispy on the outside. A grilled fish taco is not the same animal.

Quick Fish Taco Rundown

Fish: Rock cod, halibut, or any firm white fish
Batter: Beer and flour, crispy and golden
Toppings: Spicy garlic lime crema and citrus slaw
Tortilla: Corn only

What Kind of Fish Is Best for Fish Tacos

Any kind of firm white fish works great. Once it is battered, fried, and covered with lime crema, anything tastes good. Halibut is my favorite because it holds up well. Rock cod is my go-to because it is always pretty easy to catch. Since my son just dropped off a Ziploc full of ling cod fillets, that is what I am using today.

Does Beer Make Batter Crispy

Beer keeps the crust light and airy instead of heavy or gloppy. Beer’s natural sugars also help the batter turn that perfect golden brown. I usually reach for a Pacifico - the beer of choice in my Baja adventures.

Instructions

Cut your white fish into short strips or chunks. Season lightly with salt, black pepper. For extra crunch, dust the fish lightly with cornstarch.
Make the garlic lime sauce: toss everything into a food processor and blend until smooth and creamy. Adjust as needed.
Whip up the citrus slaw: mix the ingredients in a bowl and toss to combine.
Make the batter: whisk the flour, cumin, coriander, garlic, oregano, and a pinch of salt in a bowl. Pour in the beer and whisk until smooth. The batter should be thick enough to cling to the fish but still drip slowly.
Heat your oil to 365°F. This is the most important step for crispiness. Hot oil keeps the fish light and crunchy. Work in small batches so the oil does not cool down.
Dip each piece of fish into the batter and fry in small batches until golden and crispy, about 3 to 4 minutes. As soon as they come out of the oil, sprinkle with salt.
Serve in warm corn tortillas. Layer the crispy fish, add slaw, and top with the white sauce. Finish with cilantro, avocado, a squeeze of lime, Cotija, and a splash of Cholula.