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Fried Ensenada Fish Tacos with Cilantro lime crema

Ensenada Style Fish Tacos with Cilantro Lime Crema

5 from 1 vote
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Course: Dinner, Lunch, Main
Cuisine: Mexican
Keyword: Beer Batter, Cilantro, Crema, Ensenada, Fish, Fried, Lime, Tacos
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 servings
Author: Chef Tony Zentgraf
This recipe will make 12 tacos, out of the 1 1/2 lb cod loin that I cut I was able to get 12 pieces roughly 2 oz each. If using a different type of fish, try to keep roughly the same size, this way the frying time should remain consistent.
Other Salsas that would go great on these tacos -
Charred Tomatillo Salsa & Hatch Chile and Roasted Vegetable Salsa
Quick Restaurant Style Chipotle
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Fish for Tacos

  • 1 ½ lbs Cod Fillet

Batter for Cod

  • 1 ¾ cups AP Flour
  • ¼ cup Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 2 tsp Your Favorite Hot Sauce (I used Joey's Hot Sauce 50/50)
  • 1 ea Egg slightly beaten
  • 1 ea 12 oz Beer (I used 805 Beer but you can use any lighter body beer)

Frying Oil

  • 3 cups Vegetable Oil

Taco Ingredients

  • 24 ea Corn Tortillas
  • 2 cups Pico de Gallo for garnish
  • Cilantro Lime Crema Recipe
  • 4 cups Shredded Cabbage
  • Additional Hot Sauce as needed
  • 24 ea Lime Wedges

Instructions

  • Trim the bones and unwanted pieces from the cod loin.
  • Cut the cod loin into roughly pieces about 2 oz
  • Reserve the cod pieces in the refrigerator until you are ready to batter and fry.

Making the Batter

  • In a bowl, combine the flour, cornstarch, baking soda, kosher salt & black pepper. Whisk to thoroughly combine.
  • In a separate bowl, lightly beat the egg. Then add to the flour mixture.
  • Add your favorite hot sauce to the eggs in the flour bowl. Mix in the egg and hot sauce into the flour mixture.
  • Add beer into the bowl, about 4 oz at a time. Begin to incorporate the beer into the mixture.
  • Continue the process adding another 4 oz at a time while mixing.
  • Whisk the beer batter until it becomes the consistency of pancake batter. It is ok to have some small lumps in the batter.

Frying the Cod

  • In a wide and deep pot, such as a dutch oven, heat the vegetable oil until it reaches 350°-365°.
    Checking with a candy thermometer or a specialized thermometer that can check oil temperature. I used a ThermoPro thermometer that is able to read oil temperature.
  • Once the oil is heated, dredge the cod pieces into the batter covering all sides.
  • Positioning the battered cod piece over the oil, lay the fish into the oil away from you so you do not splash yourself with oil.
  • Continue the process, adding 3-4 pieces to the hot oil.
    The cod will sink to the bottom and should release and float to the surface in a few seconds if the oil was hot enough.
  • Monitor the frying of the fish. You will probably have to turn the fish in the oil to fry evenly.
  • Cook the fish for approximately 4 minutes.
    You can check the internal temperature of the cod. It should be between 140-150°. With a golden brown exterior.
  • Drain the fried cod on paper towels.
  • Place the cod in the oven on a sheet pan set at 200° while you continue to fry the remaining cod.
    Continue to add the cod to the pan as you finish each batch.

Assembling the Tacos!

  • Heat the corn tortillas in a dry pan to make them plyable.
  • Hold the tortillas in between a towel to keep them warm.
  • Taking two hot corn tortillas, place some cabbage in the bottom.
  • Place the fried cod on top of the cabbage.
  • Top with pico de gallo, cilantro lime crema and hot sauce.
  • Serve with a squeeze of a lime or two
    Enjoy!

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