Baja Recipe

Prepare fish

Pat cod fillets dry with paper towels and cut into 6 equal pieces (about 3–4 oz each). Lightly season each piece with 1/2 tsp of the salt and 1/2 tsp of the black pepper, set aside.

Make batter

In a medium bowl whisk together 3 tbs flour, cornstarch, baking powder, remaining 1/2 tsp salt and remaining 1/2 tsp black pepper. Slowly pour in cold beer (or sparkling water), whisking until a smooth, thick but slightly runny batter forms — it should coat the back of a spoon. If too thick, add up to 2 tbs more beer/water.

Heat oil

Pour vegetable oil into a deep skillet or medium pot to a depth of about 1¼–1½ inches. Heat over medium-high until oil reaches 350°F (175°C) or until a small drop of batter sizzles and browns within 20–30 seconds.

Batter and fry

Working in batches, dredge each seasoned cod piece lightly in a little extra all-purpose flour (not listed separately; use a tablespoon from your pantry) to help batter adhere, then dip into the batter, allowing excess to drip off. Carefully lower into hot oil and fry until golden and cooked through, 3–4 minutes per side depending on thickness. Avoid overcrowding. Use a slotted spoon to transfer fried fish to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven while frying remaining batches.

In a medium bowl combine shredded green and red cabbage, chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly and let sit 5–10 minutes to soften slightly and allow flavors to meld.

In a small bowl whisk together mayonnaise, lime zest, 1 tbs lime juice, hot sauce, smoked paprika and 1/4 tsp salt until smooth. Taste and adjust heat or acidity as desired. Keep chilled until ready to assemble.

Warm tortillas briefly in a dry skillet over medium heat (about 15–20 seconds per side) or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes. Stack wrapped tortillas to keep warm and pliable.

Assemble tacos: spread about 1 heaping tablespoon of chili-lime mayo onto each warmed flour tortilla. Place one piece of fried cod on top, then mound about 1/2 cup cabbage slaw over the fish. Add optional garnishes (pickled red onions, crumbled cotija, extra cilantro) as desired. Serve immediately with lime wedges for squeezing.