Baja Fish Tacos | Pour Choices Kitchen

These beer-battered fish tacos are not only filling, but a great excuse for having a beer on a Saturday afternoon! The batter is simple to make and can be customized to your liking and this crema is just a few pickled jalapeños away from the goodness that is inside Taco Bell’s quesadillas. So load up the toppings and get ready to fry these suckers up.

Support this channel by subscribing to our YouTube membership or by donating $1 to the Pour Choices Patreon: https://www.patreon.com/Pourchoiceskitchen

Grocery List:

Cod (or any firm white fish)
Tortillas
2 cups cabbage, sliced
1/2 cup cilantro, chopped
3/4 cup sour cream
1/4 cup mayo
1 tsp chipotle powder
1 tbsp honey
1/2 lime, juiced
1 cup all purpose flour, plus more for dredging
10-12 ounces beer
1/2 tsp baking powder
1 tsp sugar
Taco seasoning
Salt & Pepper
Toppings and salas of your choice!

Beer batter fish tacos because there’s nothing you could ever do to a taco that would make me say that’s too much I’d eat my own hand in a taco if I could today on point choices we’re frying up some simple yet delicious Baja style fish tacos we’re throwing together a

Cremar SLO and as a topping and an easy beer batter to turn these delicious pieces of fish into golden brown treats now this recipe is so simple that I feel like I’m really just reminding you all that it exists but I’ll try to teach you some nuggets along the way that maybe

You didn’t think about starting with oil now you can use any oil vegetable canola peanut just remember that the oil will take on the flavor of whatever you cook in it and that is why fish fry oil needs to be separated and only used for fish otherwise you’ll have chicken wings and

Fries that taste like fish and you don’t want that but on the reverse side this oil I have here is on its last fry I filtered it a bunch of times to maximize its use but now it’s at the end so I’m going to use it because I have fried

Chicken wings and fries in it so it seasoned pretty well and will put some good flavor into the frying of these fish tacos it works one way but not the other totally F to use fresh oil too but just remember it’s going to be only good

For the fish after that so maybe use an oil that’s been used a few times on other things and lastly if you’re wondering what this container is it’s an oil box that my deep fire comes with I can filter the oil and store it in here which is super convenient anyway I’ve

Got my Dutch oven set up today instead of sit deep fryer because of the way that the beer batter is it’ll stick to the baskets of a deep fryer so it’s just easier to use a dutch oven where it has more room to float around I’ll be

Heating this oil up to 375 today knowing that once I put my fish in it’ll probably dip down to about 350 and I have this candy thermometer here just to let me know when the temperature is just right but you can also just use a regular food thermometer so let’s go

Ahead and make our crma for our SLO but also later on as a topping for our tacos so I’m taking 34 a cup of sour cream this here is table cream so it’s a little bit more liquidy if that’s a word to that I’ll add in 1/4 a cup of mayo 1

Tbsp of Honey 1 teaspoon of Chipotle powder juice of half a lime and 1 teaspoon of taco seasoning this is just mccormix taco seasoning but you can use whichever one you want mix it up and we’ll give it a taste and just FY ey I didn’t have any today but some pickled

Jalapenos in this would be amazing like 1/4 cup of those would be delicious it almost be like that uh the jalapeno cream sauce that Taco Bell has in their quesadillas next we need like half a cup of fresh chopped cilantro as well as two cups of fresh cut cabbage you can go for

A mix of purple and green if you want to play with the color but I’m just going all green cabbage here today and I’m putting my cabbage and cilantro in a separate Bowl instead of just dumping it into the bowl that we made our Crema in

Because we want to reserve some of that for later as a topping but we also don’t want to coat this cabbage and cilantro with so much that it turns into a soup essentially we probably made more Crema than we need for the Cabbage SLO but it’s better to have more than not enough

And just FYI for the Cabbage it has this little core here we’ll just cut that out with some diagonal cuts and then we can thinly slice our cabbage and this is a great time to work on your knife skills so once that’s chopped mix with cilantro

Then pour in about I’d say half of that Crema mix it up so that everything is just coated then we’ll taste and see if maybe it need some salt or pepper added maybe half a teaspoon of smoked salt to mine and mixed and tasted it again and

Then into the fridge it went covered while we worked on the other ingredients this will give the SLO some time to let those flavors come together so making it beforehand is a good idea next up is the beer batter I’ve got 1 cup of allpurpose flour here 2 tbspoon of that mccormic

Taco seasoning 1 teaspoon of sugar and that’s going to help with some caramelization so don’t skip that half a teaspoon of baking powder and about a tablespoon of salt this was that smoked salt again from earlier give that a quick whisk before we add in our beer

Which today is this Modello Mexican beer now I use almost the whole can it was a 12 oz can so I’d say I used about 10 oz of the total 12 in there enough was left over for me to pretty much have a sip and you really just want to pour and

Whisk until it has a nice batter consistency sometimes you’ll need less beer and sometimes you might need the whole thing this was the consistency I was going for enough to coat but not clumpy and listen if you accidentally overshoot the beer and it’s too liquidy just add in some more flour to balance

It back out but a good trick is just to add a little bit of beer in whisk and observe the consistency then pour some more in whisk around if you just dump it all in and then whisk you run the chance of just using way more than you needed

To another Bowl I’m just adding in some allpurpose flour maybe it was like 34 a cup really was just what was left in the bag and this will be our first coating and it’ll help the batter stick to the fish speaking of I’ve got some Cod today

You can use any firm white fish whether it be Cod flounder tilapia hey if you want to Spring the money you could do hit we’re just going to break these into pieces that’ll fit in our tortilla shells which I happen to be buying some big ass ones today so I’m just cutting

This fight in half because it’s the perfect link for my tortilla if you’re using say smaller Street size tortillas you might want to break down this F into four pieces and I just bought these Frozen and only pulled out what I needed to cook so this one filet makes two big

Tacos or it could have made four smaller tacos but one fillet is definitely a filling amount for one person so now it’s frying time my oil is up to 375 I’ll roll my fish around first in the flour mixture making sure it’s all coated and tap off any excess then into

The beer batter and making sure all of it’s coated well and let any excess drip off and then into my oil it goes I like to dip part of it in the oil first for a few seconds and then continue dropping it in for me that just ensures it won’t

Drop in and just go straight to the bottom and stick I could just be paranoid because I did have these stick to my deep fryer basket the first time I ever made these I gave the fish 5 minutes of cook time which was plenty of

Time to get golden brown and to heat up my tortillas which normally I just do my tortillas in a hot Skillet but today I did it over the flame on my stove and that extra flame kiss just really made things pop also about halfway through the frying I just turned the fish over

So both sides could get that deep oil loving once your 5 minutes up check that your fish is golden brown and then get it out of the oil and onto a cooling rack this will keep the batter crispy versus putting them directly onto a paper towel and let it them Steam and

Soften hit the fish immediately with some salt and don’t skip this all fried things need a little salt loving when they come out if you get it immediately when it comes out of the oil the salt is more likely to stick versus bouncing off like this and then we can assemble our

Tacos going down with our flame kiss tortilla then our SLO our fish some Pico some pickle red onions and maybe a little more of that reserved crma but that’s it simple delicious and as I mentioned before very very very filling and hey this has been por Choice’s

Kitchen we have two ways you can support this channel we have the YouTube memberships which are now live I believe $2.99 a month is all we ask for on this platform uh or you go to the patreon which all we ask for is a do a month but

On there you can actually donate as much as you want both go a long way and helping us with these recipes in these here inflated times and I know for some of you fish tacos should only be grilled don’t worry that recipe will be coming down the pipeline but in the meantime

Enjoy that beard batter goodness and I’ll see you all next week