Beer-battered fried fish in corn tortillas with cabbage, crema, and lime. Baja California style.
Cod, mahi mahi, or tilapia all work well. Corn tortillas are traditional; flour works too.
The lime crema ties everything together. Pickled onions are a great addition.
Ingredients
Scale
Measurement units
- 1 lb Cod or mahi mahi, cut into 1-inch strips
- 1 cup All-purpose flour
- ¼ cup Cornstarch
- 1 tsp Baking powder
- ½ tsp Ground cumin
- 1 ½ tsp Salt
- 1 cup Light beer, very cold
- 4 cup Vegetable oil for frying
- 2 cup Green cabbage, finely shredded
- ½ cup Sour cream
- ¼ cup Mayonnaise
- 3 whole Limes
- 8 piece Small corn tortillas
- ½ cup Fresh cilantro
- 1 whole Jalapeno, sliced thin
Ingredients
Scale
Measurement units
- 1 lb Cod or mahi mahi, cut into 1-inch strips
- 1 cup All-purpose flour
- ¼ cup Cornstarch
- 1 tsp Baking powder
- ½ tsp Ground cumin
- 1 ½ tsp Salt
- 1 cup Light beer, very cold
- 4 cup Vegetable oil for frying
- 2 cup Green cabbage, finely shredded
- ½ cup Sour cream
- ¼ cup Mayonnaise
- 3 whole Limes
- 8 piece Small corn tortillas
- ½ cup Fresh cilantro
- 1 whole Jalapeno, sliced thin
Instructions
Make the slaw and crema
Toss cabbage with juice of 1 lime, 0.5 teaspoon salt, and half the cilantro. Whisk sour cream, mayonnaise, juice of 1 lime, and 0.25 teaspoon salt for crema. Refrigerate both.
Ingredients
- cabbage, shredded (2 cup)
- limes (2 whole)
- salt (¾ tsp)
- cilantro (¼ cup)
- sour cream (½ cup)
- mayonnaise (¼ cup)
Batter and fry fish
Heat oil to 375F in a deep pot. Whisk flour, cornstarch, baking powder, cumin, and 0.75 teaspoon salt. Add cold beer and whisk until just combined; lumps are fine. Pat fish dry and season with remaining salt. Dip fish in batter, let excess drip off. Fry in batches 3 to 4 minutes until golden and crispy. Drain on wire rack.
Equipment
- deep pot or dutch oven
- thermometer
Ingredients
- vegetable oil (4 cup)
- flour (1 cup)
- cornstarch (¼ cup)
- baking powder (1 tsp)
- cumin (½ tsp)
- salt (¾ tsp)
- cold beer (1 cup)
- fish strips (1 lb)
Assemble and serve
Warm tortillas on a dry skillet or directly over gas flame. Place fish on tortillas. Top with slaw. Drizzle with crema. Add remaining cilantro, jalapeno slices, and a squeeze of lime. Serve immediately.
Ingredients
- corn tortillas (8 piece)
- cilantro (¼ cup)
- jalapeno, sliced (1 whole)
- lime wedges (1 whole)
Before you cook
Cook notes
- • Cod, mahi mahi, or tilapia all work well.
- • Corn tortillas are traditional; flour works too.
- • The lime crema ties everything together.
- • Pickled onions are a great addition.
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