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Baja Fish Tacos

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“This recipe is dedicated to my niece Ruth who lives in San Diego. When I visit we always drive down to Ensenada for fish tacos. The fish are fried in batter there. I've taken a few liberties and added beer and taco seasoning to the batter. I prefer the catfish nuggets because they are nice and firm, have a great taste and are usually the cheapest fish at the local market.”

Ingredients Nutrition


  1. Whisk together the flour, beer, and taco seasoning mix.
  2. Wash catfish nuggets and pat dry with paper toweling.
  3. In a food processor or blender, process for a few seconds sour cream, cilantro, lime juice and additional taco seasoning mix to taste.
  4. You don't want to totally liquify the cilantro.
  5. Prepare garnishes as you heat about 1/2" of oil in a cast iron skillet or heavy frying pan to 360F.
  6. Dip fish nuggets into batter and place in hot oil with a fork.
  7. Turn once after about 1 minute and brown the other side for another minute.
  8. Do this in batches.
  9. Don't crowd the fish.
  10. Drain on paper toweling and keep warm in a 200F oven until ready to serve.
  11. Heat tortillas in foil in the oven or nuke them wrapped in a clean kitchen towel.

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