Baja Fish Tacos Recipe _ Big Night In

# Friday Night Fish Tacos: A Feast for Your味蕾

It’s Friday night, and it’s time for another epic culinary adventure. Tonight, we’re diving into the world of fish tacos—just like the ones we tried in Los Angeles. From crispy battered fish to fresh pataño and a tangy white sauce, this dish is a true feast. Let’s break down how we achieved these mouthwatering results.

## Gathering Ingredients and Setting the Table

As we start prepping for tonight’s meal, there are so many components to juggle—salsa, white sauce, battered fish, and more. It’s almost overwhelming! But with careful attention to detail, we’re ready to tackle it all. One mystery ingredient on the table catches our eye: a green, chunky mixture. After some questioning, we discover it’s **agua fresco**, a refreshing blend of green apple, cucumber, lime juice, and mint syrup. It’s not only cooling but also a delightful addition to our meal.

## Mastering the Batter

Our batter is the star of the show tonight. Inspired by Ricky’s Fish Tacos in LA, we’ve opted for a simple yet effective mix: plain flour, water, paste, mayonnaise, mustard, oregano, salt, and pepper. While this might sound unusual, it truly works magic on the fish. For a slight twist, we’re using cod instead of catfish, ensuring our tacos stay authentic to Baja-style cooking.

## Cooking with Lard: A Traditional Touch

Once the batter is ready, we toss the seasoned flour-coated fish into the lard (yes, lard!). This traditional cooking method from Baja gives the fish an extra crispy, golden finish. While using lard might sound daunting, it adds a unique flavor that’s hard to replicate with oil. But don’t worry—if you’re hesitant, oil works just fine.

## Serving with Style

As we dish up our tacos, we can’t help but admire how everything comes together—salsa, white sauce, and the flaky yet crispy fish. It’s a true symphony of flavors. When it comes to eating, we experiment with different approaches: tilting the taco or facing it head-on. Ultimately, we settle on tackling the taco directly, despite the mess—it just tastes too good to handle any other way.

## The White Sauce: Simple and Delicious

No fish taco is complete without a creamy white sauce. Ours? A simple mix of half mayonnaise and half sour cream thinned with milk and seasoned with salt and pepper. For exact measurements, check out our recipe on [sortedfood.com](https://sortedfood.com). It’s the perfect complement to the tangy, fresh flavors of our meal.

## Aguas Frescas: A Refreshing Touch

To keep things cool and refreshing, we’ve whipped up a batch of **agua fresca**. Made with green apple, cucumber, lime juice, and mint syrup, it’s both easy and healthy. Blend your favorite fruits with cold water and sweeten to taste—it’s a drink that’s as good for you as it is delicious.

## Wrapping Up the Evening

As we wrap up our cooking session, we’re thrilled with how everything turned out. Our fish tacos are crispy, flavorful, and packed with fresh ingredients. We can’t wait to share this recipe with you!

Before we bid adieu, we’ve got a little fun fact from Bal: When it comes to filming, one of the most edited members of our team is J. His jokes? They’re just not… funny. But hey, at least we keep things interesting!

## Join Us Next Time

Don’t forget to tune in next Friday for another exciting culinary adventure—we’ve got Swedish brownies on the menu! If you want to get a head start, our recipe is already live on [sortedfood.com](https://sortedfood.com). Until then—happy cooking!

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This article captures the entire process of creating these delicious fish tacos, from gathering ingredients to serving up the final dish. It’s all about celebrating the flavors and traditions that make this meal unforgettable.

"WEBVTTKind: captionsLanguage: enit's Friday and it's time for another big night in this time we're making fish tacos just like we tried in La we got crispy battered fish a fresh patoo and a Tangy white sauce look at our Taco rack come on nice it looks decent like a feast it does there are so many different parts to it I don't know where to start and we got some green stuff I'll pour that out too what is the green stuff uh it's AG fresco nice you can manage to get your mouthful of everything so you got the salsa and the white sauce and the batter and everything combined with the squeezer line that's good hey it's I be back in La now what do you think of the um of the salsa pick it a girl I said that fast I'm not sure how to pronounce it I can only imagine that you had something to do it with it which is why you're asking this is a really simple sound all you have to do is take your Tomatoes Get rid of that wet beit and then chop them finely with your onions coriander and your chili but don't forget to remove the seeds once you've done that just season with salt pepper and a squeeze of lime I really really like this is spectacular like adult fish fingers soft flaky but you've got that Porky kind of crispiness on the outside that makes you go super golden and crispy now we know these tacos be some of the best tacos around because we took inspiration one of the best taco stands in La it was Ricky's fish tacos and he grew up in Baja so it's kind of Baja style from LA and we're going with this batter which is awesome plain flour and water mixed with paste and then into it he added mayonnaise mustard and oregano plus a generous pinch of salt and pepper I know it sounds so wrong but it really works so this is where we're going to change up slightly we're going for a firm white fish of cod whereas icky used catfish in LA and actually once we've taken it tossed it in seasoned flour and then in our batter it's going into the lard and that's the way that Ricky told us they did it in Baja cuz they cook a lot with fish and pig so therefore lard is always to hand and it tastes great it sounds disgusting but it tastes great you don't have to you can use oil if you want to do it authentically l when you eat AER do you have to go for the Ben Lee I don't know it's it's the Tilt to the side I'm really concerned by dribbling so I think if you take your face to the Taco rather than tilt the taco well I'm going to go I'm going I'm going to face it head on mhm not bad great not bad mhm now the reason it's getting a little bit messy but damn tasty is this thing every good fish taco needs a white sauce and ours could be simpler it's about half mayonnaise to half sour cream and then you thin it down with milk and season it with salt and pepper if you want the exact measurements you can get them in the link down below I like that that's refreshing the aqua Fresco is really simple and as we learned in La there are so many different varieties Ben tell us how you made this then oh it's really easy basically you Blitz up whatever fresh fruit you want so we've gone for green apple cucumber uh the juice of a lime and then once it's blended with some cold water you sweeten it to taste with a sugar syrup and that's what makes it an aqua Fresco so we've did a mint syrup sugar water equal ratio and fresh mint that goes in as well Blitz up serve over right it really is easy and it's pretty damn good for you oh boys this has been a fantastic dinner thank you very much well well done thank you um make sure you come back next Friday where we are cooking up some incredible Swedish brownies and if you want to get ahead of the game the recipe is already live on sortedfood.com so go check it out get some ingredients and join us for our big night in win it sounds like you're wrapping the video up before I've asked a community question you idiot I hate it when that happens so this is from Bal who asks who is the one hit wonder when it comes to filming and gets it right the first time most of the time there's no real competition is there why well obviously but you throw so much mud at the wall and most of it we have to cut out J is definitely the most cut member yeah the stuff he says is just so unusable not because it's uh explicit normally because he's just not funny and it's terrible dad jokes yes but at least what I say actually makes sense that's true mhm but if you say it with enough conviction most people don't realize to be fair I'm probably bottom of the tree like I I'll I'll admit the feat on this tell you had a beer then you gets better yeah not very good you and I have about the same level no I don't sound like I'm speaking into a pillow I heard that the uh YouTube video thing where you can take it down to half speed was invented purely because Barry great greatit's Friday and it's time for another big night in this time we're making fish tacos just like we tried in La we got crispy battered fish a fresh patoo and a Tangy white sauce look at our Taco rack come on nice it looks decent like a feast it does there are so many different parts to it I don't know where to start and we got some green stuff I'll pour that out too what is the green stuff uh it's AG fresco nice you can manage to get your mouthful of everything so you got the salsa and the white sauce and the batter and everything combined with the squeezer line that's good hey it's I be back in La now what do you think of the um of the salsa pick it a girl I said that fast I'm not sure how to pronounce it I can only imagine that you had something to do it with it which is why you're asking this is a really simple sound all you have to do is take your Tomatoes Get rid of that wet beit and then chop them finely with your onions coriander and your chili but don't forget to remove the seeds once you've done that just season with salt pepper and a squeeze of lime I really really like this is spectacular like adult fish fingers soft flaky but you've got that Porky kind of crispiness on the outside that makes you go super golden and crispy now we know these tacos be some of the best tacos around because we took inspiration one of the best taco stands in La it was Ricky's fish tacos and he grew up in Baja so it's kind of Baja style from LA and we're going with this batter which is awesome plain flour and water mixed with paste and then into it he added mayonnaise mustard and oregano plus a generous pinch of salt and pepper I know it sounds so wrong but it really works so this is where we're going to change up slightly we're going for a firm white fish of cod whereas icky used catfish in LA and actually once we've taken it tossed it in seasoned flour and then in our batter it's going into the lard and that's the way that Ricky told us they did it in Baja cuz they cook a lot with fish and pig so therefore lard is always to hand and it tastes great it sounds disgusting but it tastes great you don't have to you can use oil if you want to do it authentically l when you eat AER do you have to go for the Ben Lee I don't know it's it's the Tilt to the side I'm really concerned by dribbling so I think if you take your face to the Taco rather than tilt the taco well I'm going to go I'm going I'm going to face it head on mhm not bad great not bad mhm now the reason it's getting a little bit messy but damn tasty is this thing every good fish taco needs a white sauce and ours could be simpler it's about half mayonnaise to half sour cream and then you thin it down with milk and season it with salt and pepper if you want the exact measurements you can get them in the link down below I like that that's refreshing the aqua Fresco is really simple and as we learned in La there are so many different varieties Ben tell us how you made this then oh it's really easy basically you Blitz up whatever fresh fruit you want so we've gone for green apple cucumber uh the juice of a lime and then once it's blended with some cold water you sweeten it to taste with a sugar syrup and that's what makes it an aqua Fresco so we've did a mint syrup sugar water equal ratio and fresh mint that goes in as well Blitz up serve over right it really is easy and it's pretty damn good for you oh boys this has been a fantastic dinner thank you very much well well done thank you um make sure you come back next Friday where we are cooking up some incredible Swedish brownies and if you want to get ahead of the game the recipe is already live on sortedfood.com so go check it out get some ingredients and join us for our big night in win it sounds like you're wrapping the video up before I've asked a community question you idiot I hate it when that happens so this is from Bal who asks who is the one hit wonder when it comes to filming and gets it right the first time most of the time there's no real competition is there why well obviously but you throw so much mud at the wall and most of it we have to cut out J is definitely the most cut member yeah the stuff he says is just so unusable not because it's uh explicit normally because he's just not funny and it's terrible dad jokes yes but at least what I say actually makes sense that's true mhm but if you say it with enough conviction most people don't realize to be fair I'm probably bottom of the tree like I I'll I'll admit the feat on this tell you had a beer then you gets better yeah not very good you and I have about the same level no I don't sound like I'm speaking into a pillow I heard that the uh YouTube video thing where you can take it down to half speed was invented purely because Barry great great\n"