San Felipe-Style Fish Tacos in Beer Batter

San Felipe-Style Fish Tacos in Beer Batter

4 reviews, 4.8 star(s). 80% would make again

Ready in 1h

Try this San Felipe-Style Fish Tacos in Beer Batter recipe, or contribute your own.


1/2 ts Salt
2 c Canola oil
10 Chiles de arbol
1/2 c Plain yogurt; or sour cream
1 3/4 c cabbage, Napa; Shredded
1/2 c Unbleached flour
1/2 c Mayonnaise
3/4 c Unbleached flour
1/4 ts Cayenne pepper
1/2 ts Salt
1/2 c Tomato sauce, canned
2 Eggs; separated
1/2 c Vegetable oil
2 lb fillets, fish, firm-fleshed
3/4 c Beer; room temperature
1/2 ts Black pepper
1/2 ts Garlic salt
1 ts Oregano
2 Tomatoes
18 corn tortillas; Fresh

Original recipe makes 18



Cut fish into strips about 2 inches wide and 3 inches long. Roll in the 1/2 cup flour, dust off excess. Set aside while mixing batter. Beat together egg yolks, seasonings, beer and the 3/4 cup flour until well blended. Whisk egg whites until they resemble soft whipped cream, then fold gently into batter. Set aside. This batter holds up quite well for up to 1 hour. Heat oil in flat-bottomed wok or cast iron skillet. Dip floured fish pieces in the beer batter and carefully slip into hot oil. Fry unto fish turns a deep gold, turning so it browns evenly. Remove to crumpled paper towels to drain. Warm corn tortillas on a griddle placed next to wok or skillet. (Or in oven.) For the salsa blanca: Blend mayonnaise, yogurt and salt. Makes 1 cup. For the Rosarito salsa: Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red. This step gives the salsa an incomparable smoky flavor. Remove to paper towels and blot off oil. While the chilies are cooling, broil the tomatoes about 5 minutes, turning once. Remove cores and most of the skin. Stem chilies and break pods into pieces. Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks. Use for tacos and over eggs. Makes 1 cup. Spread a scant tablespoon of Salsa Blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce. Add 2 or 3 chunks of fried fish and drizzle with Rosarito Beach Salsa. Eat immediately. Makes 18 tacos. Posted to MC-Recipe Digest V1 #194 Date: Sun, 11 Aug 1996 17:05:09 -0700 (PDT) From: PatH NOTES : fish fillets, dipped in a beer batter, fried and served in a warm corn tortilla with shredded cabbage and two salsas. Cook and Tell, Riv-Press Enterprise (30 My 96)

Verified by stevemur
Alert editor   

really really good!

Calories Per Serving: 890 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on San Felipe-Style Fish Tacos in Beer Batter

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

The beer batter was the best by far. It held on to the fish and cooked to a perfect golden brown.
kdvo 2y ago

I am away from my home in Cali and this recipe hits home when I need my Baja fish taco fix! ;)
Sgperez09 4y ago

I love this dish, and hold back one star cause its very poorly written. ingedients for the salsas and the fich are all jubled together. The insructions are one long blob of words. sometimes vauge. The salsa Blanca need a bit of help. I add a bit of lime juice, garlic powder, sugar, chilli powder salt and cayenne... all to taste that makes it unbelievabley good. If somebody dosent rewrite this recepe first I'll eventually put up my own version which has a few other mods. But thanks to the poster for sharing a great dish.
ChefTeo 4y ago

favorite around here
CCheryl 5y ago

excellent, thanks for sharing,
CCheryl 5y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free