Baja Fried Fish Tacos
The classic beer batter is a nonnegotiable at Todos Santos’ Barracuda Cantina.
- Serves
makes 8 tacos
- Cook
45 minutes


At Barracuda Cantina, a beloved taqueria on the outskirts of Todos Santos, Mexico, classic Baja-style fried fish tacos and refreshing agave-based cocktails are an understated art form. Here, the traditional local taco features fat strips of whatever firm white fish is fresh that day—after all, the Pacific Coast is only 5 minutes away and large species like halibut, maji maji, grouper, and snapper are abundant in the surrounding waters.
At Barracuda, fish can be ordered virtuously grilled or, as in this recipe inspired by the restaurant, spectacularly beer-battered and deep-fried. A tangle of lightly dressed coleslaw, soothing guacamole, fiery habanero salsa, and refreshing pico de gallo balance the rich crunch of the fish’s crisp and featherlight breading.
Featured in: “The Quest to Find the Ultimate Fish Taco.”
Ingredients
For the cole slaw:
- 2 cups thinly sliced green or white cabbage
- ½ cups thinly sliced red cabbage
- ⅓ cup coarsely grated carrot
- ¾ tsp. kosher salt
- 1 Tbsp. fresh lime juice
- ¼ cup mayonnaise
For the fish tacos:
- ¾ cup all-purpose flour
- ¾ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¾ cup light beer
- 1 lb. cod, halibut, mahi mahi, or other firm white fish, cut into 4- by 1-in. strips
- Eight 6-in corn tortillas, warmed
- Pico de gallo, guacamole, and habanero salsa, for serving
- Lime coins, for squeezing