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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 pounds Tilapa Filets, Cut in half
Flour or corn taco sized tortillas
4 cups vegetable oil for frying
For the Sauce
1 cup mayonnaise
1 cup sour cream
zest and juice of 1 fresh lemon
Dash of hot sauce
For the Batter
2 cups all purpose flour
1 tablespoon baking powder
2 cups club soda or carbonated water
To build tacos
shredded cabbage or lettuce
Step by Step Instructions
Heat oil in a large heavy bottomed Dutch oven or pot to 375 degrees.
Prepare fish and set aside.
Combine ingredients for sauce and season to taste. Set aside.
Prepare batter by combining flour, baking powder and club soda or carbonated water and whisking well. Adjust the consistency of the batter to suit your preference.
Dip fish fillets into the batter. Allow excess to drip off before placing in the oil. Allow fish to fry until coating is golden brown on both sides. Flip over fillets from time to time to encourage even cooking.
Remember to not crowd your pan or you will end up with a greasy fish. Cook in batches until you have finished all the fish.
Remove the fish from the hot oil to a pan that has been lined with paper bag, newspaper and/or paper towels. I use a paper bag with several layers of paper towel on top.
Salt the fish to your desired preference and allow to drain until all your fish is finished.
To build your tacos, place a filet of fish into a warm tortilla and top with some of the sauce and lay on some shredded cabbage or lettuce and diced tomato.
That's it! Perfect, Baja style fish tacos at home whenever you like.
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