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    Home » Recipe » Appetizer

    Baja Style Fish Tacos (deep fried)

    Published: Feb 5, 2010 · Modified: Oct 27, 2014 by Jennifer Che

    Fried Fish Tacos
    Can something fried ever tastes worse than something grilled?

    Well . . . maybe, but in this case the fried fish tacos won hands down against the grilled fish tacos I made a few days earlier.  Granted, I did use a less-than-ideal fish when making the grilled fish tacos.  But still, there's something about that spicy, crunchy salty coating in a fried fish taco that is just so satisfying.

    The fish in these fish tacos are dredged in a mixture of flour, chili powder, salt, and pepper before being quickly pan fried for a few minutes.  What results is a golden brown, crunchy piece of fish with a kick that tastes fantastic in a taco.

    Definitely add the spicy chili mayo and fresh pico di gallo! It really kicks this dish up several notches!

    Fried Fish Tacos from The New York Times

    Makes 12 tacos

    Ingredients
    For the fish
    1 tablespoon canned chipotle pepper, finely chopped (optional)
    ½ cup flour
    1 ½ teaspoons chili powder
    ½ cup milk
    ¼ cup vegetable oil
    1 pound firm white-fleshed fish, cut across the grain of the flesh into strips about ½ inch wide by 3 inches long (I used cod, which worked great!)

    Other Garnishes (not all are required - this is all up to you!)
    12 6-inch fresh corn tortillas
    2 cups shredded green cabbage
    pico di gallo
    smoky tomato salsa
    spicy chili mayo
    guacamole
    FriedFish-1

    Preparing the Fish
    In a medium bowl, mix together the flour, chili powder and 1 ½ teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.

    Pour ¼ cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.

    Preparing the Tortillas
    Meanwhile, heat the tortillas, one or two at a time, in a nonstick pan (or lightly oiled pan) on medium heat until they are soft and hot. Keep them warm, wrapped in a dish towel.

    Assembly
    Instead of writing out directions, I'll do it visually. 🙂
    _1010848-2

    _1010849-3

    _1010850-4

    _1010847-1
    Enjoy!

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    Reader Interactions

    Trackbacks

    1. Naco Taco Cambridge - Tiny Urban Kitchen says:
      May 29, 2015 at 5:32 pm

      […] has a very strong fishy taste, similar to the likes of mackerel and sardines. I personally prefer fish tacos made with milder fish like cod and loaded with fresh salsa. This one was definitely heavier, both from the rich […]

      Log in to Reply
    2. Saddles Steak House Sonoma - Tiny Urban Kitchen says:
      August 13, 2018 at 12:26 pm

      […] Posts Weekend in Napa and Sonoma Exploring Sonoma Plaza Cafe LeHaye Sonoma Baja Style Fish Tacos (recipe) The Best Guacamole Ever (recipe) Chili Mayo Sauce (for fish tacos) {All restaurants in Sonoma} The […]

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    3. Tiny Urban Kitchen is 10 Years Old! - Tiny Urban Kitchen says:
      October 1, 2019 at 12:03 pm

      […] Baja Fish Taco […]

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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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