These Baja Fish Tacos are irresistibly crispy! Golden, beer-battered fish wrapped in warm corn tortillas, a crunchy cabbage slaw, and a creamy chipotle sauce guarantee every bite is a flavor explosion. Frying food at home might feel like a bit of a challenge, but trust me, it’s easier than you think and totally worth it. While the oil heats up, you can get the fish and batter ready, and before you know it, you’ll have perfectly crispy, golden beer-battered fish that rivals anything you’d order from a restaurant.
These Tacos Will Chase Away The Winter Blues
I am tired of winter weather. And while I can’t say I’m tired of winter food just yet, I needed something to remind me that life exists beyond the endless frigid days we’ve been having. Enter these battered and deep-fried fish tacos that are a Baja California favorite.
Dear readers, I do not like to fry. In fact, you could count with one hand the amount of times I have fried something in the past few years. So trust me, if I’m asking you to fry something, it’s because it’s going to be darn good.
- These Tacos Will Chase Away The Winter Blues
- Potato Starch In The Batter Makes Extra Crispy Tacos
- Recipe Ingredients And Notes
- Recipe Variations
- Why Coat The Fish With Flour Before Dipping In Batter?
- How to Make Baja Fish Tacos
- Recipe Tips
- No-Deep Frying Method
- Recipe FAQs
- Serving Suggestions
- Storage Tips
- More Taco Recipes To Try
- Did you try this recipe?
- Baja Fish Tacos
Sure, you can make really good fish tacos without frying them. But I had a craving for the real deal that I just couldn’t shake, and frying up a batch of these delicious tacos was the best decision I’ve made in a long time. With the first bite, I was instantly transported to a balmy beach, the sound of ocean waves crashing in the background. Yup, they’re that good and worth the mess tenfold.
This Baja-style taco recipe uses the classic beer-and-flour batter, but I add a secret ingredient that creates a light, crisp coating when deep-fried: potato starch. (More on that below.) And when it comes to toppings, simple is best here—a fresh coleslaw and creamy sauce are all you need to make these fish tacos hit the spot.
Potato Starch In The Batter Makes Extra Crispy Tacos
Adding potato starch to a batter creates a crispier coating in fried foods due to its high amylopectin content, which forms a light, delicate crunch. It absorbs moisture well, gelatinizes quickly, and adheres strongly to food, creating an even, crispy layer.
Unlike flour, it has no gluten so it resists becoming soggy, and stays crispy longer, making it ideal for this beer-battered coated fish. To be clear, we will still be using flour, but adding a small amount of potato starch, as well. I learned this trick from Serious Eats and even when reheated the coating was super crispy.
If you can’t find potato starch, or you prefer not to use it, you can simply omit it.
Recipe Ingredients And Notes
- White fish: Here I used cod but any firm, mild-flavored white fish that holds up well to frying such as halibut, haddock, mahi-mahi, tilapia, or similar, will work here.
- Flour: Here we use some flour to coat the fish and to make the batter. Coating the fish with flour before dipping it in the batter, will ensure the batter sticks to fish.
- Potato starch: Helps to make the batter extra light and crunchy.
- Baking powder: Adds more airiness to the batter for a delicate, crispy texture.
- Salt and pepper: White fish can be quite bland so it needs to be seasoned well. WE will also be seasoning the batter.
- Chili powder or paprika: Adds a mild smokiness and a bit of color to the batter.
- Garlic powder: Infuses the batter with a subtle savory depth.
- Yellow mustard: There’s a few surprising good reasons to add yellow mustard to batter. Not only does it add a subtle tang but the acidity in mustard weakens gluten formation slightly, resulting in a lighter crunch. However, if you don’t have yellow mustard on hand, it is fine to omit it.
- Cold beer: The secret to a light, airy, and crispy batter. I used a Mexican lager but any light beer will work.
- Oil for frying: For frying the fish tacos, you’ll need about 3 to 4 cups of vegetable oil.
- Creamy Baja sauce: A creamy sauce is not only classic but I’d say essential for your Baja fish tacos. This one is a flavor explosion and you’ll want to eat with a spoon. To make it, you’ll need mayonnaise, lime juice, chipotle peppers in adobo, 1 garlic clove, yellow mustard, soy sauce and Worcestershire sauce.
- Cabbage slaw: This is a super simple slaw. I just toss sliced cabbage and diced onions with a bit of vinegar and honey, then let it sit while I cook the fish so it gets a little pickled. I used thinly sliced red cabbage but you can save some time and buy a bag of shredded cabbage.
- Small corn tortillas: The perfect base for holding all the delicious ingredients together.
- Optional garnish: You really don’t need too many extras here but chopped fresh cilantro, sliced radishes, and lime wedges for drizzling would all be fantastic.
Recipe Variations
- I don’t like slaw —> Top with pico de Gallo, mango salsa, or pineapple salsa – just as good!
- Make rice bowl instead of tacos —> Serve the fried fish and toppings over this coconut rice or this cilantro lime rice.
- Chipotles are too spicy —> Omit the chipotle peppers and use 1 teaspoon smoked paprika and a just a pinch of hot sauce.
Why Coat The Fish With Flour Before Dipping In Batter?
Instead of immediately dipping the fish into the batter, like many recipes suggest, taking one extra step can help the batter adhere more effectively, resulting in a crispier finish. Lightly dust the fish with the seasoned flour first, then submerge it in the batter just before frying. With this method, I have never had a problem with the coating slipping off so make sure you don’t skip this.
How to Make Baja Fish Tacos
- Prepare the Baja Sauce: Blend all the sauce ingredients until smooth. Refrigerate while preparing the fish.
- Prepare the Cabbage Slaw: In a large bowl, whisk together the vinegar, honey, diced red onion, salt and pepper. Add the cabbage to the bowl and toss to combine. Set aside to allow the cabbage mixture to pickle and soften slightly.
- Prepare the Dry Flour Mixture and Batter: In a medium bowl, combine 1 cup of flour, baking powder, potato starch (if using), salt and pepper. Add the cold beer and yellow mustard and whisk until batter is smooth. In a shallow bowl, combine remaining 1/2 cup of flour, garlic powder, chili powder (or paprika), 1 teaspoon salt, and 1/2 teaspoon pepper.
- Heat the Oil: In a deep pan or skillet, heat about 2 inches of vegetable oil to 350°F (175°C). The oil should be hot enough to sizzle when you drop a bit of batter in.
- Coat and Fry the Fish: Once the oil is hot, gently press each fish strip into the dry flour mixture, flipping over to coat all sides. Tap off excess flour and dip each piece into the batter, letting the excess drip off, then carefully place it into the hot oil. Add as many pieces as you can without crowding the pan. Fry for about 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.
- Assemble the Tacos: Layer each warm tortilla with a piece of crispy fish, a handful of shredded cabbage, and a generous drizzle of Baja sauce. Garnish with cilantro, sliced radishes and a squeeze of fresh lime juice, if using.
Recipe Tips
- Pick the right fish. Here I used cod but any firm, mild-flavored white fish that holds up well to frying such as halibut, haddock, mahi-mahi, tilapia, or similar, will work. If you’re using frozen fish, be sure to fully thaw it and blot away as much moisture as possible with paper towels.
- Use really cold beer. This keeps the batter light and crispy.
- Don’t prepare the beer batter in advance. For a light and airy batter, the beer needs to remain fizzy and carbonated. The longer it sits, the more it loses its lift, resulting in a denser, heavier texture.
- Pat the fish dry. This helps it adhere better to the flour coating and better coating.
- Fry in batches. To prevent the oil temperature from dropping, make sure not to overcrowd the pan which ensures crispy fish.
- Warm the tortillas. Corn tortillas tend to rip easily so warming them will make them pliable and prevent breaking. They also taste better when warmed up. I like to warm them on my gas burner until they develop some toasted brown spots on both sides. A dry skillet or a flat griddle will also work.
No-Deep Frying Method
If you’re still not convinced to fry fish, well I got you! You can simply coat the fish with a little flour and seasoning and pan-fry it in a skillet with just a bit of oil. Here’s what to do:
- In a medium bowl, mix together 1/3 cup flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1 teaspoon chili powder and 1½ teaspoons each of kosher salt and black pepper. Pour 1/2 cup milk into another medium bowl, and place the fish into it.
- Heat 3 tablespoons of oil in a 12-inch frying pan over medium-high heat until it shimmers and is nearly smoking. Take the fish pieces out of the milk bath and lightly coat them in the flour mixture, shaking off any excess. Place 3 to 4 pieces into the hot oil, ensuring they are not overcrowded. Cook without moving them until the bottom is a deep golden brown, about 3 to 4 minutes. Carefully flip each piece and cook for another minute.
- Transfer the cooked fish to a warm plate lined with paper towels and sprinkle with salt. Repeat the process with the remaining fish.
Recipe FAQs
It’s best to reuse fish-frying oil only for frying more fish or seafood. Using it for other foods (like fries, vegetables or chicken) may transfer unwanted flavors. If re-using for fish, allow the oil to cool slightly (but not solidify) and strain it through a fine-mesh sieve, cheesecloth, or coffee filter to remove food particles. This helps prevent spoilage. Then, using a funnel, pour the cold oil into a clean, dry container with a tight-sealing lid, such as a glass jar, plastic bottle, or stainless steel container.
When done frying, let the oil cool completely. Then, using a funnel, pour the cold oil into an old bottle, jar, or milk carton with a lid. Once full, dispose of it with your household trash.
The best fish for Baja tacos are mild, white fish like cod, halibut, mahi-mahi, or tilapia. These varieties hold up well to frying and have a nice flaky texture.
Unfortunately, I don’t recommend baking or air-frying fish that has been coated in beer batter. However, you could coat the fish with a dry spice mixture and pan-fry it instead—super delicious and most often than not this is how I make fish tacos. I include instructions for this method in the recipe card notes.
Fried fish is best enjoyed fresh, but you can prepare the toppings and Baja sauce in advance. Store them in the fridge until ready to assemble.
Yes! In fact the cod I used for these photos was previously frozen and it was delicious. Try and seek out good-quality frozen fish that has been vacuum packed so it doesn’t have freezer burn.
Serving Suggestions
These Baja Fish Tacos are satisfying and filling all on their own so we rarely have them with any sides. If you are serving them as a part of a Mexican spread, here are some great sides that would go really well:
- Pair with a side of Mexican rice or refried beans.
- Serve with a refreshing mango salsa or avocado slices.
- Enjoy with a cold cerveza or a classic margarita!
Storage Tips
Like all fried food, these Baja fish tacos are best eaten as soon as they are fried. That said, if reheated properly, leftover fish tacos can be really delicious the next day.
- To store: Store fried fish in an airtight container for up to 2 days.
- To reheat: Reheat in an oven, toaster oven, or air fryer until warmed through and crispy.
More Taco Recipes To Try
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Thank you!~Sandra
Baja Fish Tacos
Ingredients
For the Chipotle-Mayo Sauce
- ¾ cup mayonnaise
- 1 lime, juiced
- 2 chipotle peppers in adobo sauce
- 1 large garlic clove, roughly chopped
- 2 teaspoons yellow mustard
- 1 teaspoon low-sodium soy sauce
- 1 teaspoons Worcestershire sauce
- pinch of salt and pepper
For the Cabbage Slaw
- 5 cups or one 10-ounce bag shredded red or green cabbage
- 1/4 cup minced red onion
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1 tablespoon honey
- ½ teaspoon kosher salt
For the Fish Tacos
- 1 1/2 cups all-purpose flour, divided
- 1/4 cup potato starch (optional, see notes)
- 1 teaspoon baking powder
- Kosher salt and freshly ground black pepper
- 1 cup very cold Mexican lager or other light beer
- 1 teaspoon yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon chili powder (or paprika)
- 3-4 cups vegetable oil for frying
- 1½ pounds skinless cod patted dry and cut into 1-inch wide strips by about 4-inches long
- 8-12 corn tortillas, warmed
Optional Garnishes
- Lime wedges
- fresh chopped cilantro
- thinly sliced radishes
Instructions
- Place a wire rack over a large sheet pan. Set aside.
- Make the chipotle mayo: Blend the mayonnaise, lime juice, chipotle peppers, garlic, mustard, soy sauce, salt and pepper in a blender or small food processor until smooth. Cover and refrigerate until ready to serve.
- Make the slaw: In a large bowl, whisk together the vinegar, honey, red onion, and salt. Add the cabbage to the bowl and toss to combine. Set aside to allow the cabbage mixture to pickle and soften slightly.
- Make the fish tacos: In a medium bowl, combine 1 cup of the flour, baking powder, potato starch (if using), 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the cold beer and yellow mustard and whisk until batter is smooth. In a shallow bowl, combine remaining 1/2 cup of flour, garlic powder, chili powder (or paprika), 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a deep pan or skillet, heat the oil (you should have about 2 inches of oil) to 350°F (175°C).
- Once the oil is hot, gently press each fish strip into the dry flour mixture, flipping over to coat all sides. Tap off excess flour and dip each piece into the batter, letting the excess drip off, then carefully place it into the hot oil. Add as many pieces as you can without crowding the pan. Fry for about 2-3 minutes per side until golden brown and crispy. Transfer to prepared wire rack to drain excess oil.
- Warm the corn tortillas on a dry skillet or directly over an open flame. Layer each tortilla with a piece of crispy fish, a handful of shredded cabbage, and a generous drizzle of Baja sauce. Garnish with copped cilantro, sliced radishes and a squeeze of fresh lime juice, if desired. Serve immediately and enjoy!
Notes
- Potato Starch: Adding potato starch to a batter creates a crispier coating in fried foods due to its high amylopectin content, which forms a light, delicate crunch. It absorbs moisture well, gelatinizes quickly, and adheres strongly to food, creating an even, crispy layer.
- Pick the right fish. Here I used cod but any firm, mild-flavored white fish that holds up well to frying such as halibut, haddock, mahi-mahi, tilapia, or similar, will work. If you’re using frozen fish, be sure to fully thaw it and blot away as much moisture as possible with paper towels.
- Pat the fish dry. This helps it adhere better to the flour coating and better coating.
- Don’t prepare the beer batter in advance. For a light and airy batter, the beer needs to remain fizzy and carbonated. The longer it sits, the more it loses its lift, resulting in a denser, heavier texture.
- Use really cold beer. This keeps the batter light and crispy.
- Fry in batches. To prevent the oil temperature from dropping, make sure not to overcrowd the pan which ensures crispy fish.
- Warm the tortillas. Corn tortillas tend to rip easily so warming them will make them pliable and prevent breaking. They also taste better when warmed up.
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