Baja Fish Nachos Recipe

Name: Baja Fish Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon Cayenne powder; Kosher salt and pepper; 1 bottle Mexican beer of your choice; canola oil, for frying; 1 pound white fish fillets, like tilapia, flounder or haddock; 1/2 large bag tortilla chips; 1/2 cup sour cream; 6 ounces cotija cheese, crumbled; 1 cup green cabbage, shredded; Mexican hot sauce like Cholula or Tapatio, to taste; chopped cilantro and lime wedges, to garnish

Servings: persons

1 1/4 cups all-purpose flour
1/4 teaspoon Cayenne powder
Kosher salt and pepper
1 bottle Mexican beer of your choice
canola oil, for frying
1 pound white fish fillets, like tilapia, flounder or haddock
1/2 large bag tortilla chips
1/2 cup sour cream
6 ounces cotija cheese, crumbled
1 cup green cabbage, shredded
Mexican hot sauce like Cholula or Tapatio, to taste
chopped cilantro and lime wedges, to garnish

1
Heat 2 inches of canola oil in a medium saucepan to 350F.
2
Whisk together the flour and cayenne with a little salt and pepper in a large mixing bowl.
3
Add the beer slowly to prevent it from foaming over while lightly whisking until a batter forms.
4
Dip the fish in the batter, allowing any excess to drip back into the bowl, then carefully drop into the oil and fry for 4-5 minutes or until cooked through and deep golden-brown.
5
Remove fish using a spatula (tongs will make the fried coating fall off), drain on a thick layer of paper towels and cool to room temperature.
6
While the fish is cooling, arrange the tortilla chips on a serving plate and top with shredded cabbage.
7
Break up fish into 1 1/2-inch chunks and distribute over the top of the chips.
8
Transfer sour cream to a small plastic zip-top bag, snip off one of the tips and drizzle over the top, then add hot sauce and sprinkle the cotija cheese and cilantro on top.
9
Serve garnished with lime wedges.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/4 teaspoon Cayenne powder, Kosher salt and pepper, 1 bottle Mexican beer of your choice, and more.

Yes, Baja Fish Nachos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baja Fish Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions