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, mahi-mahi, 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