The little fry stands along Baja’s seashore serve as an inspiration for the fish tacos offered at Little Water Cantina, as Chef-Owner Shannon Wilkinson used to surf and camp along that sandy stretch of Mexico. His version of the dish is loaded with Alaska cod dredged in a house beer batter made from a mixture of rice flour, maseca, cornmeal and all-purpose flour, along with a flurry of spices and a generous pour of local Rainier beer.
Special Dishes: Fish Tacos
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