Crispy Beer-Battered Fish Tacos

Name: Crispy Beer-Battered Fish Tacos
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Cuisine: American, Mexican, Latin American
Ingredients: 16 ounces flaky white fish cut into 2–2.5-ounce strips; kosher salt (as needed); zest of one lime; .66 cups cornstarch; .66 cups cake flour; .25 teaspoons baking powder; .5 tablespoons garlic powder; 1 tablespoon onion powder; .5 tablespoons paprika; 1.25 teaspoons kosher salt; 1 cup light beer (cold); 2 cups neutral oil (canola, peanut, rice bran, etc.); 8 warmed corn tortillas; 1 cup shredded green cabbage; 1 cup shredded red cabbage; .5 cups pico de gallo; 1 tablespoon lime juice; kosher salt as needed; 1 prepared recipe cilantro lime crema; 1 prepared recipe spicy pickled onions; 1 prepared recipe pico de gallo; fresh cilantro (optional)

9 steps

Prep:15minCook:16min

Get ready to upgrade your taco night with these crispy beer-battered fish tacos! With a bright cabbage slaw, warm tortillas, and fish fillets fried in beer batter until perfectly crisp, these will become your new favorite tacos.

Updated at: Tue, 14 May 2024 00:41:07 GMT

Nutrition balance score

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Instructions

Step 1

Make the cabbage slaw. Add all of the ingredients to a bowl, mix well, and taste for seasoning, adding more salt and lime if needed.

Step 2

Pat fish dry on both sides and season with salt and lime zest. Reserve in the fridge.

Step 3

Mix all of the dry ingredients in a bowl until well-incorporated.

Step 4

Add the beer slowly, stirring with a spoon or chopsticks just until the batter comes together. The batter should be thinner than pancake batter, but thicker than crêpe batter (about the consistency of heavy cream.) It will also have some lumps. Do not over mix.

Step 5

Heat 1 inch of oil and a frying pan to 350°F.

Step 6

Once oil is hot, dip the fish one at a time in the batter and shallow fry in the oil. Fry in small batches to avoid crowding.

Step 7

Fry until golden brown and the internal temperature reaches 145°F.

Step 8

Place on a wire rack to drain.

Step 9

Build the tacos. To one warm tortilla add 1/8 cup cabbage, the fried fish, drizzle with cilantro lime crema, add 2 teaspoons spicy pickled onions and a spoonful of pico de gallo and garnish with a sprig of cilantro, if desired.

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