Recipes and Cooking Mely's Baja Fish Tacos Be the first to rate & review! "Some people add egg to their batter, but I like to keep it simple: just flour, beer, and some spices. And I always top the whitefish with something crunchy and a creamy sauce," says cookbook author and blogger Mely Martinez. By Mely Martinez Mely Martinez Facebook Instagram Twitter Website Mely Martinez has been writing about authentic Mexican cuisine for more than 13 years. She started with her popular website MexicoInMyKitchen.com, and recently published her award-winning cookbook "The Mexican Home Kitchen." Mely has made several appearances in magazines, TV programs, podcasts, and radio shows. She also conducts online cooking classes and serves as a consultant to chefs and restauranteurs from around the world. Learn about BHG's Editorial Process Published on September 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 25 mins Total Time: 45 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound cod, halibut, or other white fish 1 ½ cup all-purpose flour ½ teaspoon dried Mexican oregano or marjoram, crushed ½ teaspoon salt, plus more to season ½ teaspoon ground black pepper, plus more to season ½ teaspoon garlic powder 1 cup light beer 1 ½ cup vegetable oil 2 plum tomatoes, diced ½ cup chopped white onion 2 fresh serrano peppers, (seeded and deveined if desired), diced ⅓ cup chopped fresh cilantro 2 tablespoon plus 1 teaspoon lime juice ½ cup Mexican crema or sour cream ⅓ cup mayonnaise 2 tablespoon water or milk (optional) 12 corn tortillas, warmed 1 ½ cup finely shredded cabbage Lime wedges, salsa verde, and/or red salsa Directions Cut the fish across the grain into 1-inch strips. Season with kosher salt and black pepper. In a dish place 1/2 cup of the flour. Dredge fish in flour to coat. In a medium bowl combine the remaining 1 cup flour, the oregano, garlic powder, 1/2 tsp. kosher salt, and 1/2 tsp. black pepper. Pour a small amount of the beer into the flour mixture, whisking as you pour and adding enough (up to 1 cup) to make a batter similar to pancake batter. In a large frying pan or Dutch oven heat the vegetable oil over medium-high. Once oil is hot, and working in batches, dip a few pieces of fish in batter, gently shake over the bowl to let excess drip off, then carefully drop into oil. Cook 2 to 3 minutes or until golden brown. Flip; cook an additional 2 minutes. Transfer fish to a paper towel-lined plate to drain. Repeat with remaining fish. For pico de gallo: In a medium bowl combine tomatoes, onion, serranos, and cilantro. Add 2 Tbsp. lime juice and kosher salt to taste. In a small bowl stir together crema, mayonnaise, and the remaining 1 tsp. lime juice. Season with 1/8 tsp. each salt and pepper. If desired, add 1 to 2 Tbsp. water to make a drizzling consistency. Top tortillas with fish, cabbage, pico de gallo, and a drizzle of the crema mixture. Serve with lime wedges and/or salsa. Serves 4. Rate it Print Nutrition Facts (per serving) 695 Calories 30g Fat 71g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 695 % Daily Value * Total Fat 30g 38% Saturated Fat 7g 35% Cholesterol 76mg 25% Sodium 652mg 28% Total Carbohydrate 71g 26% Total Sugars 5g Protein 30g Vitamin C 26.7mg 134% Calcium 77mg 6% Iron 3.9mg 22% Potassium 757mg 16% Folate, total 114.8mcg Vitamin B-12 1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.