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BajaGringo's Zingy Seafood Batter – GREAT with ANY Fried Seafood

  • BajaGringo's Zingy Seafood Batter – GREAT with ANY Fried Seafood

    Posted by BajaGringo on May 17, 2022 at 3:04 pm

    I love the recipe of Rick Bayless (that he got from El Fenix in Ensenada) and it’s fairly close to my go-to batter mix when any Gringo friends come over, as many simply PREFER their food without too much of a kick to it. But the majority of our get-togethers here at the house are with only locals attending and that’s when I break out my personal favorite recipe that is tasty and really comes alive with a clean, spicy zing like only chipotle can add to fried seafood.

    Interested in learning more? It goes like this…


    • Enough fish (my personal favorites are halibut / red snapper) and jumbo shrimp to provide a combination of 6 tacos per guest attending – sounds like a lot but it’s better to have too much than to run out with guests still wanting for more.
    • 3 garlic cloves, peeled and finely chopped
    • ½ teaspoon Salt
    • ½ teaspoon Mexican Oregano
    • ¾ teaspoon Freshly Grounded Black Pepper
    • 2 tablespoons Yellow Mustard
    • 1 bottle of Modelo Beer (or whatever is your personal favorite)
    • 1½ teaspoons Baking Powder
    • 1½ cups All-Purpose Flour
    • 2 Eggs
    • 1 can of chipotle peppers in adobo, finely chopped
    • Vegetable Oil to a depth to cover fish/shrimp while frying
    • ½ cup Mayonnaise
    • ½ cup Sour Cream
    • ½ cup Milk
    • 3 avocados
    • ½ cup thinly sliced Green Cabbage
    • 1½ cups thinly sliced Red Cabbage
    • ½ cup chopped parsley
    • 2 tablespoons of Apple Cider Vinegar
    • 2 cup of diced tomatoes
    • Limes, cut into wedges
    • Crumbled Feta Cheese
    • Your favorite Salsas / Hot Sauces
    • Warm Corn Tortillas


    1. Prepare the batter: Whisk the flour, cornstarch, baking powder, garlic, oregano, salt and black pepper in together until well blended. In a separate bowl, whisk together the eggs and chipotle, then add in the mustard, mix and finally the beer. Add the wet ingredients to the dry ingredients and continue whisking for a uniform consistency to prevent lumps.
    2. Heat the oil in a heavy skillet to 370 degrees. While the oil is heating, cut the fish into pieces about 3 inches long by 1/2 inch square lightly hand dry each piece of fish and shrimp with a paper towel .
    3. When the oil has reached temperature, use a pair of tongs to pick up a piece of fish or shrimp and dip it completely into the batter, while turning it over to ensure it is completely coated.
    4. Carefully place into the oil, making sure it is laid out straight and not folded before continuing with the next piece, filling but not over crowding the skillet.
    5. Turn the pieces regularly while frying and until a deep golden and crisp batter coat is reached; normally in about 4 minutes or so. Drain on paper towels and keep warm until serving.
    6. Mix together the mayonnaise, sour cream and milk together, prepare the cabbage and parsley mix with the vinegar and set both out in serving bowls along with the diced tomatoes, salsa, warm corn tortillas and limes. Peel the avocados and cut into thin, liong slices.
    7. Lightly spread some of the mayo-sour cream mix into a warm tortilla, add the fish/shrimp, cabbage mix, diced tomatoes and top with a couple of slices of avocados and a sprinkling of feta cheese.
    8. Top with a spoonful of the mayo-sour cream mix and complete with your favorite salsa / hot sauce.


    Makes 18-24 tacos, based on size, thickness of batter, etc.

    • This discussion was modified 1 year, 6 months ago by  BajaGringo.
    • This discussion was modified 1 year, 6 months ago by  BajaGringo.
    bajatraveler replied 1 year, 5 months ago 3 Members · 2 Replies
  • 2 Replies
  • laguera

    May 17, 2022 at 7:08 pm

    Looks to be close to the recipe I use and we love chipotle but have always added it into the mayo-sour cream mix to top our tacos with but never thought of adding it directly into the batter mix. You can adjust the amounts of mustard, pepper and garlic to find the right levels that you like best. My sister only likes a little mustard and I add in even more than you do! Will definitely try your chipotle in the batter idea this weekend – thanks!

  • bajatraveler

    June 27, 2022 at 11:23 am

    I always believed that the real flavor was in the fish and toppings – never realized that the batter could add so much taste into the fish taco. Showing my ignorance in cooking here but my wife says that she will try your recipe next time we catch some fish.

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