These Baja Fish Tacos are the bomb! This version uses fresh cod, quickly fried, for a nice yummy crunch. Serve with avocado, pico de gallo, cabbage, homemade tortillas, and hot sauce. Oh wow, these are good.
Mix together the ingredients for the Baja sauce and place in the fridge for at least 1 hour.
Heat deep-fryer, or 1 to 2 inches of oil in a 10-inch heavy pot (2 to 3 inches deep). Bring temp to 365°F.
Meanwhile, use a pair of tongs to slightly char the tortillas over a glass flame. Then wrap them in foil and keep warm in the oven at 250°F. If you don't have a gas flame, just place in foil and warm them in the oven.
Stir together the flour with the salt, garlic powder, all-purpose seasoning, and dry mustard in a bowl. Stir in the beer until fully incorporated. The batter will be thick.
Gently stir fish into the batter to coat.
Fry fish in batches, turning once or twice, until nice and golden, about 5 minutes. Drain on a plate lined with paper towels.
Assemble tacos with the warm tortillas, smeared with the Baja sauce, a slice of avocado, fried fish, pico de gallo, cabbage, and a squeeze of fresh lime. Add hot sauce to liking.
The Baja sauce can be made up to 2 days in advance and kept in an air-tight container in the fridge.We use an amber beer, but you go with whatever is your favorite. Blonde and lager beers work well. We don't recommend going with a dark stout or flavored beer. Non-alcoholic beer will work, too.Corn tortillas are traditional for Baja fish tacos, and we like going with white corn. But yellow corn is delicious, too. And if you prefer flour tortillas, they'll be just fine, as well. Although we do recommend serving these soon after the fish has been fried, however, you can keep them warm on a baking rack over a baking sheet in a low temp oven (250°F) for an hour or so.