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Rachael’s Baja Beer-Battered Fish Tacos

This recipe originally appeared on the Rachael Ray Show [1]. For more recipes and videos from the show visit RachaelRayShow.com.


2 quarts safflower, vegetable, or canola oil, for frying

For the sauce:

For the slaw:

For the fish:

For the tortillas and toppings:


In a tabletop [2] fryer or large Dutch oven [3], heat the safflower oil over medium-high until a deep-fry thermometer registers 360°.

In a small bowl [4], mix the sour cream and chipotle hot sauce; season the chipotle sauce with salt and pepper.

In a large bowl [4], whisk [5] the lime juice, olive oil, honey, and cumin; season. Toss in the jicama, shallot, cilantro, and chiles.

In a medium bowl [4], whisk [5] the flour, spices, and salt. Whisk in the beer. Working in batches, coat the fish in the batter. Fry until cooked through and deep golden, about 4  minutes per batch; return the oil to 360° between batches. Drain the fish on paper towels. Sprinkle with flaky sea salt.

In a dry skillet over high heat or directly on a gas burner, cook the tortillas until softened and charred in spots, about 1 minute per side.

Build the tacos with the tortillas, fish, chipotle sauce, and jicama slaw. Add the toppings, if using.

From Rachael Ray Every Day [6], June 2018 [6]