Best 5 Baja Fried Fish Tacos A San Diego Surfers Delight Recipes

THE BEST BAJA FISH TACOS WITH BAJA CREAM SAUCE

Steps:

• Cut the fish into 3 inch X 1/2 inch pieces, about the size of a middle finger. Set aside.
• In a medium bowl, whisk the flour, cornstarch and baking powder with the yellow mustard and 8 ounces of beer. Add more beer 1 tablespoon at a time until the batter is the consistency of pancake batter. Press out any clumps with the back of a spoon.
• Heat the oil to 350°-375°F, using a candy or frying thermometer to monitor the temperature. Line a plate with paper towels.
• One at a time, dredge each piece of fish in the batter, fully coating each piece and shaking off the excess, then gently sliding each filet into the hot oil. Work in batches to not overcrowd the pot. Use a splatter guard or place a lid half way over the pot to avoid oil splashes. Turn the pieces of fish in the oil and cook for 5-7 minutes or until they are golden on all sides. Transfer to the paper towel lined plate and repeat with the remaining fish pieces.
• While the fish is cooking, mix the Mexican crema, mayonnaise, the juice of 1 lime and 1-2 pinches of kosher salt in a small bowl. Transfer to a squeeze bottle if desired and set aside.
• Heat a dry, non-stick skillet over medium high heat and warm the tortillas on both sides. In batches, dunk the drained fried fish back into the hot oil and cook for 30 seconds until warmed through and crisped on the outside.
• Stack two tortillas together then add some cabbage and a few spoonfuls of pico de gallo and top with a pice of fish. Drizzle with the white cream sauce and a squeeze of lime. Serve immediately.

BAJA FRIED FISH TACOS, A SAN DIEGO SURFERS DELIGHT!

Steps:

• In a bowl, whisk beer, flour and salt, blending well.
• Rinse fish and pat dry.
• Cut into six oblong pieces.
• In a deep skillet, heat about one inch of oil to 360°F
• Coat fish pieces in beer batter and drain briefly.
• Slide coated fish into oil.
• Turn when golden about one ot two minutes. Cook another one or two minutes on the other side and remove from oil with a slotted spoon and drain on paper towels.
• Mix mayonnaise with a little water to thin, and add the mined garlic.
• To assemble the taco, add one piece of fish to each soft corn tortilla. Give the fish a squeeze of lime juice. Top with shredded cabbage, salsa and dressing.

BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

BAJA FISH TACOS

Steps:

• Whisk together the flour, beer, and taco seasoning mix.
• Wash catfish nuggets and pat dry with paper toweling.
• In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
• You don't want to totally liquify the cilantro.
• Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
• Dip fish nuggets into batter and place in hot oil with a fork.
• Turn once after about 1 minute and brown the other side for another minute.
• Do this in batches.
• Don't crowd the fish.
• Drain on paper toweling and keep warm in a 200F oven until ready to serve.
• Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

GRILLED BAJA FISH TACOS

Steps:

• Whisk cider vinegar, vegetable oil, and salt together in a small bowl. Combine cabbage, scallions, and cilantro in a separate bowl. Pour vinegar mixture over top and toss to coat; set cabbage slaw aside.
• Combine chili powder, salt, coriander, cumin, and pepper in a bowl. Pat fish dry and rub with vegetable oil. Rub fish evenly with spice mixture. Place fish on a wire rack and refrigerate until grill is ready.
• Preheat an outdoor grill for high heat with the lid down for 10 to 15 minutes.
• While the grill is heating, combine mayonnaise, 1/2 of the lime juice, chipotle peppers, and garlic in a small bowl and season with salt and pepper. Set aside.
• Scrape the hot grill grate until clean. Dip a paper towel in vegetable oil and quickly rub it over the grate. Lay fish on the grill, perpendicular to the bars of the grate.
• Cook until fish is opaque and flakes apart when gently prodded, 5 to 7 minutes per side. Transfer to a plate, tent loosely with aluminum foil, and let rest for 5 minutes. Tear fish apart into a bowl and pour remaining lime juice over top.
• Place several tortillas in a single layer on the grill and cook until warm, about 10 seconds per side. Transfer to a tortilla warmer and repeat to warm remaining tortillas.
• Smear warm tortillas with mayonnaise mixture, then add fish, cabbage slaw, and queso fresco.