Baja fish tacos are by far my favourite way to eat fried fish. As much as I adore them, they often come with a thick batter and a wet sauce, making for a soggy taco. Not in my house.
The sauce is sturdy and filled with texture and flavour and the batter is shatteringly crisp. It can be a little bit tricky to get the batter right, but you’ll get the hang of it quickly. Because there’s cornflour in the mix, they can sit for a while and stay crisp.
If you’re someone that doesn’t enjoy deep frying, breaded and air-fried fish would work great as well, but I highly recommend you go for the tempura-style beer batter - Its worth the effort.
Recipe below
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