Fried Fish Tacos to Remind You of Baja California

Breaded in beer batter, these fried fish tacos are perfected with a signature topping: onions marinated overnight in lime juice and herbs.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 674 Calories

Ingredients

• 1 egg
• water to cover
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup chopped fresh cilantro
• 1 (12 fluid ounce) can or bottle dark beer
• 2 teaspoons salt, divided
• 1 cup pico de gallo salsa
• 1 quart canola oil for frying
• 18 corn tortillas
• 1 onion, cut into thin slices
• 4 limes, divided
• 2.5 cups all-purpose flour
• 0.75 cup sour cream
• 0.33333334326744 cup mayonnaise
• 1.25 pounds whitefish, cut into 3x1-inch strips
• 0.33333334326744 head cabbage, thinly sliced

Recipe Instructions

Step 1

Place onion in resealable plastic bag with 1 teaspoon salt, basil, and oregano. Squeeze in juice from 1 1/2 limes. Add enough water to help spread marinade all over the onion slices. Seal and refrigerate, 8 hours to overnight.

Step 2

Combine sour cream, mayonnaise, and the juice of 1 lime in a bowl. Mix, adding more lime juice as needed, until the white sauce is runny. Cut the remaining limes into wedges.

Step 3

Heat oil to 350 degrees F (175 degrees C) in a deep pot over medium heat.

Step 4

Preheat the oven to 225 degrees F (110 degrees C). Place tortillas in oven to keep warm.

Step 5

Whisk flour, beer, and egg together in a medium bowl until texture resembles pancake batter. Dip 3 to 4 pieces of fish into the mixture and fry in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels. Repeat with remaining fish.

Step 6

Place fried fish over warmed tortillas, topped with the marinated onions, white sauce, lime wedges, cabbage, pico de gallo, and cilantro.