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This tasty Tijuana treat has undergone a few American moderations. Feel free to further moderate to your taste. Thanks to our friends at for image and inspiration.
  • 1 pound wild cod (or raw peeled shrimp, or fish of your choice)
  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon salt
  • 1/2 granulated garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 cup beer
  • 1/4 cup oil for frying (high heat oil)
  • Optional bowl ingredients: Chipotle mayo, guacamole, Mexican pinto beans, Mexican slaw, seasoned black beans.
  • Prepare Baja bowl ingredients.
  • Cut fish into 4-ounce pieces. Pat dry.
  • Pour 1/2 cup beer into a medium bowl. Whisk in spices and salt. Slowly whisk in flour. For looser or thinner batter, add a little more beer. Place the fish in the batter coating on all sides.
  • Heat oil in FIREDISC® over medium heat, until smoking hot (350 F), or sizzles when you drop a little batter in. Carefully place battered fish in oil, watching out for splatter. Cook 3 minutes or until fish releases from FIREDISC® (when crispy and golden). Turn fish over (Recommended: Ultimate Flipping Tool.)
  • Lower heat to low. Cook until this side is golden, crispy and fish cooks through, another 3-5 minutes. Place on a paper-towel-lined plate, to blot the oil while you set up bowls. (Optional: keep on a wire rack in a 300 F oven until ready to serve to keep crispy.)
  • Create the base of bowls with warm beans or rice or both. Add bowl ingredients. Top with fish. Serve with limes and chipotle mayo or hot sauce.