Rachael Ray's Baja Beer-Battered Fish Tacos

Whip up one of these beer-battered bad boys next time you're craving fish tacos. Which is pretty much always, right?
By Rachael Ray ,

Photography by Tara Donne

Recipe by Rachael Ray

Serves 4

Ingredients

  • 2 qt. safflower, vegetable, or canola oil, for frying   

Sauce

  • 1 cup sour cream

  •  1/4 cup chipotle hot sauce (I like Tabasco Chipotle Pepper Sauce) 

  • Salt and pepper 

Slaw

  • Juice of 2 limes (about 1/4 cup)

  • 2 tbsp. olive oil 

  • 1 tbsp. honey 

  • 1/2 tsp. ground cumin 

  • Salt and pepper 

  • 2 cups shredded jicama or matchstick-size pieces of jicama 

  • 1 large shallot or 1/4 red onion, finely chopped 

  • A handful (about 1/3 cup) of fresh cilantro, coarsely chopped

  • 2 Fresno chiles, very thinly sliced 

Fish

  • 1 1/2 cups flour 

  • 1 tsp. each granulated garlic, granulated onion, and chili powder (I like Gebhardt) or smoked paprika 

  • 1 tsp. salt 

  • 1 bottle (12 oz.) lager beer (I like Dos Equis or Corona) 

  • 2 lb. skinless sustainable cod or halibut, cut into 3- to 4-inch by 1-inch pieces 

  • Flaky sea salt 

Tortillas & Toppings

  • 8 corn tortillas

  • Toppings (optional): sliced pickled jalapeño peppers, shredded green or red cabbage, and/or crumbled queso fresco 

Preparation

In a tabletop fryer or large Dutch oven, heat the safflower oil over medium-high until a deep-fry thermometer registers 360°. 

In a small bowl, mix the sour cream and chipotle hot sauce; season the chipotle sauce with salt and pepper.  

In a large bowl, whisk the lime juice, olive oil, honey, and cumin; season. Toss in the jicama, shallot, cilantro, and chiles. 

In a medium bowl, whisk the flour, spices, and salt. Whisk in the beer. Working in batches, coat the fish in the batter. Fry until cooked through and deep golden, about 4 minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt. 

In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side. 

Build the tacos with the tortillas, fish, chipotle sauce, and jicama slaw. Add the toppings, if using.

Nutrition Information

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