Baja Fish Recipe
beer battered cod, guacamole, pineapple habanero crema, tropical pico
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Guacamole
Pineapple Habanero Crema
Tropical Pico
Method
Fish
- 1
Prepare the batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- 2
Mix beer batter
Gradually add the beer to the dry mixture, whisking until smooth.
- 3
Heat oil
Heat the vegetable oil in a deep skillet over medium-high heat.
- 4
Fry cod
Dip the cod fillets into the batter, allowing the excess to drip off before carefully placing them into the hot oil.
- 5
Cook fish
Fry the fish for 4-5 minutes on each side or until golden brown and cooked through.
- 6
Drain fish
Remove the fried fish and place them on paper towels to drain excess oil.
Guacamole
- 7
- 8
Pineapple Habanero Crema
- 9
Mix crema
In a small bowl, combine the sour cream, diced pineapple, finely chopped habanero pepper, and lime juice.
- 10
Adjust seasoning
Stir until smooth and well combined. Adjust seasoning if necessary.
Tropical Pico
- 11
Mix pico
In a mixing bowl, combine the diced tomatoes, finely chopped red onion, diced pineapple, chopped cilantro, lime juice, and salt.
- 12
Combine ingredients
Toss gently until all ingredients are well combined.