Baja Fish Tacos

Name: Baja Fish Tacos
Yield: Serves 4 to 8
Ingredients: ½ recipe Fish Dredge; Kosher salt and freshly ground black pepper; ½ cup (120 ml) Baja Sauce; 8 (6-inch/15-cm) flour or corn tortillas; 2 (8-ounce/225-g) white fish fillets (such as halibut or cod), each fillet cut lengthwise into 4 equal pieces; 3 tablespoons Habanero Sauce; Toasted Cumin Slaw; 1 cup (110 g) Bacon Bits; 2 cups (480 ml) canola oil

Preparation info

Serves
4 to 8

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

The classic fried fish taco that hails from California is simplicity at its best: pristine, firm white fish fried to golden perfection and simply topped with fresh crunchy cabbage and a cold, creamy, spicy sauce. In my opinion, it is only missing one thing ... but not anymore.

Ingredients

8 (6-inch/15-cm) flour or corn tortillas
2 cups<

Main course

Method

Preheat the oven to 300°F (150°C). Wrap the tortillas in aluminum foil and warm in the oven while you fry the fish.

Put the oil in a medium-size, deep sauté pan over medium heat and heat until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with parchmen