With their crunchy fried fish complemented by sweet cabbage slaw and a spicy serrano salsa, Baja fish tacos are perfect for a hot day.
Rose Egelhoff writes and edits for Mexico News Daily. She is also a freelance writer and translator covering topics related to food, immigration and occasionally science. She has been based in Mazatlán since 2018. She has been writing for Serious Eats since 2022.
With their crunchy fried fish complemented by sweet cabbage slaw and a spicy serrano salsa, Baja fish tacos are perfect for lunch on a hot day. I have eaten countless wonderful fish tacos on trips to La Paz, the capital of Baja California Sur, and there are also great fish tacos where I live in Mazatlán, just across the Gulf of California from the tip of the Baja Peninsula.
This Baja-style taco recipe uses a batter made with pancake mix, which is typical of Baja. Paco points out that the Baja region developed this battered and fried style of taco to cater to American tourist tastes, who frequent the region. The dried mix is thinned with soda water and creates a light, crisp coating on the fish when deep fried. It's served with a quick and easy coleslaw and a hot fresh serrano chile salsa.
While Paco is a pro and can rely on his tortilla strip technique for monitoring the oil’s temperature, I still recommend a digital thermometer to check your frying oil temperature at home, and adjust the heat as needed to maintain the oil temperature between 375 to 350℉ while frying. You'll know that the fish strips are done when they turn golden-brown and there are fewer bubbles.
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