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Baja Fish Tacos


Baja fish tacos

♬ Black Horse And The Cherry Tree – KT Tunstall

Baja Fish Tacos

A great dinner or lunch for the summer months. Nothing better than having friends over and enjoying good company with good food!
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Servings: 2 people


  • 2 fillets of cod
  • 4 tortillas
  • A handful of shredded iceberg lettuce 
  • 2 litres vegetable oil (for frying) 

Fish batter 

  • 125 g plain flour
  • 30 g corn flour
  • 300 ml cold sparkling water 

Pico de Gallo 

  • 4 large beef tomatoes
  • 1 white onion
  • A hatful of coriander 
  • 1 lime
  • 1 chilli (optional)

White sauce 

  • 60 g sour cream 
  • 60 g mayonnaise
  • A splash of milk


  • For the pico de Gallo you want a pot of boiling water and a bowl of icy water.
  • Score the tomatoes on the bottom with an X and blanch in the boiling water for 10 seconds. Then plunge into the icy water to stop the cooking.
  • Once cooled, remove the skins and seeds and dice up the remaining flesh.
  • Dice the onion and chop the coriander. Combine with the tomatoes and add lime juice, taste and season with salt and pepper and set aside.
  • Combine all the white sauce ingredients and season to taste. Set aside.
  • Bring your vegetable oil up to 180 degrees Celsius. 
  • Combine the plain flour and corn flour in a bowl. Pour in your cold sparkling water whilst whisking and whisk until smooth.
  • Cut your cod into strips and coat in the batter. 
  • Deep fry for a few minutes until golden brown (you might want to use one as a tester)
  • Dry on some kitchen roll and season with salt.
  • Assemble your tacos with the tortilla as the base, followed with the shredded lettuce, the cod, pico de Gallo and finish with the white sauce.
  • Enjoy!

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