Fried fish is the traditional filling of Baja tacos. They are simply garnished with shredded cabbage, pico de gallo, and sour cream.

　　

Ingredients

serves 6 to 8

　　2 large eggs

　　1 cup beer

　　1 1/2 teaspoons coarse salt

　　1/2 teaspoon freshly ground black pepper

　　1 cup all-purpose flour

　　Pinch of cayenne pepper

　　Vegetable oil, for frying

　　1 1/2 pounds cod fillets, cut crosswise into 1/2-inch-thick strips

　　

Step 1

Whisk together the eggs, beer, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl; set aside. In a separate medium bowl, whisk together the flour, remaining teaspoon salt and 1/4 teaspoon black pepper, and cayenne; add to the egg mixture. Whisk until the batter is well combined; let rest 15 minutes.

　　

Step 2

Meanwhile, heat oil in a large cast-iron or heavy skillet until a deep-fry thermometer registers 375°F.

　　

Step 3

Dip the fish strips one at a time into the batter, letting excess drip off. Working in batches, drop carefully into hot oil; fry until the fish is golden and crisp and cooked through, about 4 minutes. Remove with a slotted spoon; drain on paper towels. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.