Baja Fish Tacos

1          lb.                    Boneless Cod (or any local white fish)
6          each                Flour or corn tortillas
1          bag                  coleslaw mix
½         cup                  Mayonnaise
4          oz.                   Saucy Chipotle Salsa
1          cup                  All-Purpose or Rice flour
1          tsp.                  Cayenne pepper
1          cup                  Soda Water
4          cup                  Canola Oil
            TT                    Kosher Salt
            TT                    Fresh Black Pepper


  1. Combine flour, cayenne pepper and a good pinch of salt and a few cracks of pepper, whisk together. Slowly add in the soda water while whisking just until the batter comes together, do not over mix.  Add a few ice cubes to the batter and place in the fridge.
  2. Cut the fish into strips and place on da plate on top of paper towels.
  3. In a mixing bowl whisk together the mayonnaise and salsa, then add in the coleslaw mixture and fold together, adjust seasoning with salt and pepper if needed, set aside.
  4. Heat a cast iron pan or a large sided sauté pan with canola oil until temperature hits 350-375-degrees.
  5. Dip the fish sticks into the batter (stir the batter with a fork to mix it up) then drip off the excess batter, slowly lay it into the oil and begin to fry. About 2-3 minutes per side. Repeat until all the fish has been fried. Remove and lay on paper towels and season with a good pinch of salt right after it comes out of the oil.
  6. Place the fried fish in a tortilla and top with slaw.

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