Baja Fish Tacos
The classic beer batter is a nonnegotiable at Todos Santos’ Barracuda Cantina.
- Serves
Makes 8 tacos
- Time
45 minutes
At Barracuda Cantina, a beloved taqueria on the outskirts of Todos Santos, Mexico, classic Baja-style fried fish tacos and refreshing agave-based cocktails are an understated art form. Here, the traditional local taco features fat strips of whatever firm white fish is fresh that day—after all, the Pacific Coast is only 5 minutes away and large species like halibut, mahi-mahi, grouper, and snapper are abundant in the surrounding waters.
At Barracuda, fish can be ordered virtuously grilled or—as in this recipe inspired by the restaurant—spectacularly beer-battered and deep-fried. A tangle of lightly dressed coleslaw, soothing guacamole, fiery habanero salsa, and refreshing pico de gallo balance the rich crunch of the fish’s crisp and featherlight breading.
Featured in “The Quest to Find the Ultimate Fish Taco.”
Ingredients
For the coleslaw:
- 2 cups thinly sliced green or white cabbage
- ½ cup thinly sliced red cabbage
- ⅓ cup coarsely grated carrot
- 1 Tbsp. fresh lime juice
- ¾ tsp. kosher salt
- ¼ cup mayonnaise
For the fish tacos:
- ¾ cup all-purpose flour
- ¾ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¾ cup light beer
- 1 lb. cod, halibut, mahi mahi, or other firm white fish, cut into 4- by 1-in. strips
- Eight 6-in. corn tortillas, warmed
- Pico de gallo, guacamole, habanero salsa, and thinly sliced lime rounds, for serving
Instructions
Step 1
Step 2
Step 3
Step 4
- Make the coleslaw: To a large bowl, add the green and red cabbage, carrot, lime juice, and salt,. Set aside until the vegetables have softened slightly and released some of their liquid, 15–20 minutes. Stir in the mayonnaise to coat the vegetables, then cover and refrigerate the slaw while you prepare the tacos (or up to 24 hours ahead of time).
- Make the tacos: In a medium bowl, whisk together the flour, salt, and black pepper. Slowly whisk in the beer to make a smooth batter and set aside.
- Line a baking sheet or heatproof platter with paper towels and set it by the stove. Into a large, heavy-bottomed pot fitted with a deep-fry thermometer, pour the oil to a depth of 1½ inches and turn the heat to medium-high. When the temperature reads 345°F, working in batches, dip the fish strips in the batter to coat, then fry, stirring occasionally, until golden brown and cooked through, 3–6 minutes per batch. Using a heatproof slotted spoon or spider skimmer, transfer the fish to the prepared baking sheet to drain. Repeat with the remaining fish.
- Serve the fish in warm corn tortillas, topped with the coleslaw, pico de gallo, guacamole, and habanero salsa, and lime rounds on the side.
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