Baja Fish Burrito
Beer-battered cod fried until crispy, wrapped in a warm tortilla with cabbage slaw, creamy sauce, and fresh lime. Restaurant-quality in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ¾ lb cod fillets (skinless)
- ¾ cup all-purpose flour
- ½ cup light beer (pale ale or lager)
- 2 cups green cabbage, thinly sliced
- 2 whole limes (2, divided: 1 juiced + 1 for serving)
- 2 whole large flour tortillas (8-inch)
- ½ cup crema or sour cream, thinned with lime juice
Instructions
- 1
Pat cod dry with paper towels. Season both sides with salt and black pepper.
- 2
Whisk flour, beer, 0.5 tsp salt, and 0.25 tsp black pepper in a shallow bowl until smooth.
- 3
Toss cabbage with juice of 1 lime, pinch of salt. Set slaw aside.
- 4
Heat 1 inch of oil in a 10-inch skillet over medium-high until 350°F on a thermometer.
- 5
Working in batches, dip cod into batter. Slide into hot oil without crowding.
- 6
Fry 3–4 minutes per side until golden brown and internal temp reaches 145°F.
- 7
Transfer to a paper-towel-lined plate. Sprinkle with salt immediately.
- 8
Warm tortillas in a dry skillet 15 seconds per side, or over a gas flame until pliable.
- 9
Spread 2 tbsp crema down the center of each tortilla.
- 10
Top with a piece of fried cod, cabbage slaw, and remaining lime wedges.
- 11
Fold sides in, roll tightly from bottom, and serve immediately.
Tools you’ll need
- 10-inch skillet or Dutch oven
- candy/deep-fry thermometer
- paper towels
- shallow bowl for batter
- tongs
- slotted spoon
- knife and cutting board
- small whisk
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