Bring the Beach to You With Masa-Battered Tacos de Pescado

Plate of fish taco topped with cabbage, pico de gallo, and crema

What says lazy beach days more than a fish taco?

A perfect Baja-style fish taco is deceptively simple, requiring not much more than very fresh, lightly battered and fried white fish, crunchy slaw, a creamy element such as chipotle mayonnaise or crema, perhaps a squeeze of lime, and of course, a great corn tortilla.

People have been consuming the fish taco in coastal regions of Mexico for a long time. Although many versions of the dish are served along the Gulf Coast, Baja California, Mexico (particularly Ensenada) is thought to be the fish taco's point of origin, thanks to the availability of fresh seafood and stone-ground corn tortillas. Many versions of the dish feature grilled fish. Rumor has it that the battered method came by way of Japanese fishermen immigrants, who coated the fish in a batter similiar to tempura, using ingredients they had on hand.

In the book Masa: Techniques, Recipes, and Reflections on a Timeless Staple, Chef Alex Stupak shared his masa tempura batter (key to Empellón's popular fish taco). We've riffed on that recipe for a light, shatteringly crisp batter with an extra boost of corn flavor.

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All Comments

MASIENDA |

Hi Mike! Thank you so much for your feedback! It sounds like you’re having trouble with the consistency of the masa batter for dredging the fish. One suggestion is to adjust the ratio of masa to liquid to make the batter thinner and more suitable for coating the fish evenly to your preference. You can also experiment with a binding agent or seasonings to improve adherence. Feel free to reach out if you have any additional feedback/questions! :)

MIKE BOUTTÉ |

This doesn’t work at all. This just creates a dough that is not at all friendly for dredging fish.

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