Pescado estilo Ensenada

Beer Battered Fish

Straight from Ensenada, on the Baja California peninsula, our recipe is perfect for light, fleshy white fish to enjoy at any time of the day. We think this is a classic staple to your fish-taco recipe collection. It's traditional to accompany this taco with a crisp cerveza!



  • 0.5 kg fish fillets (Barramundi, Snapper, Flathead)
  • 1 cup flour
  • 200 ml beer
  • 1 tbsp baking powder
  • 1 tbsp salt or chicken stock powder
  • 1 tsp oregano
  • 1 tbsp mustard
  • 0.5 ml oil
  • Salt & pepper (for the fish)
  • 0.1 kg extra flour

Pico de Gallo (fresh tomato salsa)

  • 4 ripe tomatoes
  • ½ onion
  • 2 jalapeño or long green chilies
  • 1⁄4 bunch of coriander
  • 1 lime
  • Salt, to taste

Cooking Instructions

1. Prepare the Fish: 

  • Pat the fish fillets dry with a paper towel.
  • Season the fillets with salt & pepper.

2. Prepare the Batter: 

  • In a bowl, combine 1 cup of flour, baking powder, salt or chicken stock powder, oregano, & mustard.
  • Gradually whisk in the beer until the batter is smooth.

3. Coat the Fish: 

  • Dip each fish fillet into the extra flour, coating evenly. 
  • Dip the floured fillets into the beer batter, ensuring they are fully coated. 

4. Fry the Fish: 

  • In a deep pan, heat the oil to 180°C (356°F). 
  • Carefully place the battered fish into the hot oil and fry until golden brown on both sides.

5. Pico de Gallo

  • Dice some tomatoes, onions, and chillies. Don’t worry about making them perfect, just chop them up into small pieces. 
  • Chop up some fresh coriander. It will add a great flavour to our salsa. 
  • Now, mix everything together in a bowl & add some lime juice & a pinch of salt. 

¡Listo! Your Pico de Gallo (fresh tomato salsa) is ready to turn any meal into a fiesta. Pair it with your favorite tacos, nachos, or just grab some tortilla chips – let the salsa celebration begin! 

 ¡Viva la Salsa! 🎉 

6. Serve: 

  • Remove the fish from the oil and place them on a plate lined with paper towels to absorb excess oil. 
  • Serve the beer-battered fish fillets hot with our chipotle mayo, cabbage salad & pico de gallo.  

We are makers of award-winning traditional corn tortillas and tortilla chips, sold Australia-wide

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