These Beer Battered Fish Tacos are made with basic ingredients and create a crunchy coating around flaky, tender white fish! Fried fish is great for crispy fish tacos or enjoy with tartare sauce!
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Beer Battered Fish Tacos
Servings: 6 servings
These Beer Battered Fish Tacos are made with basic ingredients and create a crunchy coating around flaky, tender white fish! Fried fish is great for crispy fish tacos or enjoy with tartare sauce!
Ingredients
Beer Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- ¼ teaspoon chili powder
- 2 teaspoons kosher salt
- 1 large egg, beaten
- 2 cups beer, I used Negro Modelo Especal, but any light beer will work)
- 2 pounds white fish, rockfish fillets, cod or tilapia, cut into 3 inch pieces
- avocado oil, or canola oil for frying
Dry Ingredients
- 2 teaspoons kosher salt, to season the fish
- 1 cup all-purpose flour, for dredging
Garnishes
- 12 corn tortillas, or use flour
- 1 lime, cut into wedges
- 2 cups green cabbage, shredded
- 1 teaspoon kosher salt, to season cabbage
- ½ bunch cilantro, chopped
Instructions
- Add oil to a large, heavy-bottomed pot or deep fryer till it's about 2 to 3 inches deep. Heat oil to 375 degrees F.
Beer Batter
- To make the beer batter, whisk together the flour, baking powder, garlic powder, paprika, chili powder, and salt. Stir in the lightly beaten egg, then gradually whisk in the beer until the batter forms and is no longer lumpy.
Dry Ingredients
- Meanwhile, cut the fish into stick shapes, about 1 inch wide and 3 inches long. Pat dry with paper towels and season with salt.
- Dip the fish into flour after seasoning.
Cooking the fish
- One piece at a time, dip the fish into the prepared batter, then place in the hot oil. Cook for 2- 3 minutes, flip the fish halfway or cook until the fish is a nice golden brown. Drain on a wire rack. Assemble with toppings below.
Garnishes
- Add shredded cabbage, salt, and 1/4 lime juice and massage together.
- Heat the tortillas, add 1-2 pieces of fish, and top with cabbage, chopped cilantro, your favorite salsa, guacamole, or hot sauce. Enjoy while hot.
Notes
If you find your batter to be too thick add a splash more beer or water to thin it out. If your batter is too thin add a bit of flour to thicken it. It’s really equal parts liquid and flour so you can’t really mess this one up. It’s easily fixable.
I used rockfish for this recipe. But you can use cod or tilapia instead. Try to use fresh fish (if you can find it or have access to it) but if you must and only if you absolutely must, well then go ahead and use frozen.
xoxo,
Lena
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