Baja Fish Recipe
Fried pollock, coleslaw, pico de gallo, cotija, jalapeno-lime crema and cilantro on a flour tortilla.
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Ingredients
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Baja Fish Ingredients
Method
Cooking Directions
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold beer until a smooth batter forms. Set aside.
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Pollock
Dip each pollock fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for 4-5 minutes or until golden brown and cooked through. Remove from oil and drain on paper towels.
Assemble the Tacos
Warm the flour tortillas in a skillet. On each tortilla, layer a piece of fried pollock, a handful of coleslaw mix, a spoonful of pico de gallo, a sprinkle of cotija cheese, a drizzle of jalapeno-lime crema, and a few cilantro leaves.
Serve
Serve the tacos immediately with lime wedges on the side for an extra kick.