Ah, beer battered fish tacos! Every bite brings me back to seaside shacks, salt in the air, and the sound of waves crashing in the distance. The joy of taking a crunchy, golden taco filled with flaky fish, paired with zesty slaw and wrapped in a soft tortilla, is something else.
Trust me, when I say that this recipe will change your taco game forever. Let’s dive into the world of crispy beer battered fish tacos, where freshness meets crunch and flavor dances with every bite!
What is Beer Battered Fish Tacos?
Beer battered fish tacos are a delicious fusion of crispy fried fish, fresh vegetables, and tangy sauces, all enveloped in a warm corn tortilla. The fish is coated in a light and airy beer batter that crisps up beautifully when fried. Originating from coastal regions, particularly in Mexico and the southern United States, these tacos have become a beloved culinary staple. The combination of textures and flavors creates an irresistible dish that’s perfect for casual gatherings, taco Tuesdays, or simply when you want to treat yourself to something extraordinary.
Why You’ll Love This Beer Battered Fish Tacos Recipe
Let me tell you why this recipe is a winner. First, who doesn’t love crispy fish? The beer batter provides a light crunch that makes you want to go back for seconds—maybe even thirds!
Second, the vibrant slaw adds freshness that complements the richness of the fried fish. Plus, it’s so easy to whip up! I’m not exaggerating when I say these tacos have saved my dinner plans more times than I can count. They’re not just tasty; they’re fun to make, which makes for a great cooking experience with family or friends.
The Ingredients
Alright, let’s gather everything we need. Here’s a comprehensive list of what you’ll need to pull off these delicious tacos:
Batter
- 1 cup all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1 large egg
- 1 cup Mexican lager (like Corona, Dos Equis, or Modelo)
- 1 tbsp lime zest
Slaw
- 1/4 cup creamy mayonnaise
- 1/4 cup tangy Mexican crema
- Juice of 2 limes
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp agave syrup
- 2 cups green cabbage, finely shredded
- 1/2 cup shredded carrots
- 1 lb cod
- 8 corn tortillas
- Oil for frying
Garnish
- 2 limes, cut into wedges
- Fresh cilantro sprigs
- Pico de Gallo
- Salsa Verde
Step by Step Instructions
Let’s roll up our sleeves and dive into the cooking process!
Step 1: Prepare the Slaw
Start off with the slaw, as it’s one of the best parts! In a large bowl, combine the creamy mayonnaise, Mexican crema, juice of the limes, chopped cilantro, and agave syrup. Whisk all the ingredients together until they’re nice and smooth. Now, toss in the shredded cabbage and carrots. Mix everything until the veggies are fully coated in that creamy goodness. Cover the bowl and let it chill in the refrigerator while you focus on the fish. This will allow the flavors to meld together beautifully.
Step 2: Make the Beer Batter
In another bowl, whisk together the flour, sea salt, and smoked paprika. In a separate bowl, crack the egg and beat it lightly. Add the beer and lime zest to the egg, then gradually stir this mixture into the dry ingredients. Make sure there are no lumps, but don’t overmix. The batter should be light and frothy. If you’ve done it right, it should cling to the back of a spoon.
Step 3: Prepare the Fish
Next up, slice your cod into strips. Pat them dry with a paper towel. This can help ensure the batter sticks well. Season the fish with a sprinkle of salt and pepper, and then dip each piece into the batter, coating it thoroughly.
Step 4: Heat the Oil
In a large skillet, pour enough oil to cover the bottom generously. Heat the oil over medium-high heat until it shimmers. You can test the oil by dropping a small drop of batter into the pan; if it sizzles immediately, you’re good to go!
Step 5: Fry the Fish
Carefully place the battered fish pieces into the hot oil, without overcrowding the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Don’t forget to flip them halfway to ensure even cooking. Once done, transfer the fish onto a plate lined with paper towels to absorb any excess oil.
Step 6: Warm the Tortillas
While the fish is frying, you can warm the corn tortillas. Place them in a dry skillet over low heat for about 30 seconds on each side, or until they are flexible and warm.
Step 7: Assemble Your Tacos
Now, it’s time to assemble. Place a couple of pieces of crispy fish on each tortilla. Top with a generous scoop of your slaw, squeeze lime juice on top, and finish with a sprinkle of fresh cilantro. Optionally, you can add a spoonful of Pico de Gallo and Salsa Verde for that extra kick.
Tips & Tricks
These tacos are delightful, but let me share some tips to make your cooking experience even better:
- Choose Fresh Fish: Fresh fish makes a world of difference. Look for firm-fleshed white fish.
- Chill the Batter: If you have extra time, chill the batter for about 30 minutes. It will help in achieving a crispier texture.
- Regulate Oil Temperature: If the oil is not hot enough, the fish will soak up too much oil. If it’s too hot, the batter will burn before cooking the fish through.
- Use a Fry Thermometer: This can help maintain the right frying temperature at around 350°F (175°C).
- Try Air Frying: If you want to cut down on oil, consider air frying the fish for a healthier version.
Nutrition Information
beer battered fish tacos recipe nutrition facts
Can I Store Beer Battered Fish Tacos?
While I recommend enjoying these fresh to appreciate the crunch, you can store any leftover fish in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to restore some crispiness. However, I can’t guarantee the same texture once it’s stored!
What Can I Serve with Beer Battered Fish Tacos?
You have plenty of options here! Consider serving:
- Mexican rice: Flavored with lime and cilantro.
- Grilled corn on the cob: Slathered in butter and sprinkled with chili powder.
- Refried beans: For a hearty side.
- Avocado slices: To add a creamy element.
- Fresh fruit salsa: Such as mango or pineapple for a refreshing touch.
Variations
Change it up a little! Here are some ideas for unique spins on the classic beer battered fish taco:
- Shrimp Tacos: Swap the cod for shrimp. Coat and fry as you would with fish for a delightful seafood twist.
- Spicy Fish: Add some chili powder or cayenne to the beer batter for an extra kick.
- Vegetarian Option: Replace the fish with slices of thick zucchini or eggplant, battered and fried.
- Grilled Fish Tacos: Marinate the fish in lime and spices, then grill instead of frying for a lighter alternative.
- Mahi Mahi Tacos: Use mahi mahi for a richer fish flavor that pairs beautifully with the batter and slaw.
Conclusion
There you have it! An unforgettable beer battered fish taco recipe that’s easy to make and packed with flavor. The crispy fish paired with fresh slaw makes for a fantastic meal that’ll leave your taste buds dancing.
Whether it’s a cozy night in or a gathering with friends, these tacos are bound to impress. Grab your ingredients, fire up the pan, and enjoy the rhythm of cooking. Trust me, once you taste these beauties, you’ll keep coming back for more! Happy cooking!
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Beer Battered Fish Tacos Recipe – Quick Delicious Meals
Ah, beer battered fish tacos! Every bite brings me back to seaside shacks, salt in the air, and the sound of waves crashing in the distance. The joy of taking a crunchy, golden taco filled with flaky fish, paired with zesty slaw and wrapped in a soft tortilla, is something else.
Trust me, when I say that this recipe will change your taco game forever. Let's dive into the world of crispy beer battered fish tacos, where freshness meets crunch and flavor dances with every bite!
Ingredients
Batter
Slaw
Garnish
Instructions
Step 1: Prepare the Slaw
-
Start off with the slaw, as it’s one of the best parts! In a large bowl, combine the creamy mayonnaise, Mexican crema, juice of the limes, chopped cilantro, and agave syrup. Whisk all the ingredients together until they’re nice and smooth. Now, toss in the shredded cabbage and carrots. Mix everything until the veggies are fully coated in that creamy goodness. Cover the bowl and let it chill in the refrigerator while you focus on the fish. This will allow the flavors to meld together beautifully.
Step 2: Make the Beer Batter
-
In another bowl, whisk together the flour, sea salt, and smoked paprika. In a separate bowl, crack the egg and beat it lightly. Add the beer and lime zest to the egg, then gradually stir this mixture into the dry ingredients. Make sure there are no lumps, but don’t overmix. The batter should be light and frothy. If you’ve done it right, it should cling to the back of a spoon.
Step 3: Prepare the Fish
-
Next up, slice your cod into strips. Pat them dry with a paper towel. This can help ensure the batter sticks well. Season the fish with a sprinkle of salt and pepper, and then dip each piece into the batter, coating it thoroughly.
Step 4: Heat the Oil
-
In a large skillet, pour enough oil to cover the bottom generously. Heat the oil over medium-high heat until it shimmers. You can test the oil by dropping a small drop of batter into the pan; if it sizzles immediately, you’re good to go!
Step 5: Fry the Fish
-
Carefully place the battered fish pieces into the hot oil, without overcrowding the pan. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Don’t forget to flip them halfway to ensure even cooking. Once done, transfer the fish onto a plate lined with paper towels to absorb any excess oil.
Step 6: Warm the Tortillas
-
While the fish is frying, you can warm the corn tortillas. Place them in a dry skillet over low heat for about 30 seconds on each side, or until they are flexible and warm.
Step 7: Assemble Your Tacos
-
Now, it’s time to assemble. Place a couple of pieces of crispy fish on each tortilla. Top with a generous scoop of your slaw, squeeze lime juice on top, and finish with a sprinkle of fresh cilantro. Optionally, you can add a spoonful of Pico de Gallo and Salsa Verde for that extra kick.
Servings 4
- Amount Per Serving
- Calories 569kcal
- Calories from Fat 202kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 7.8g39%
- Trans Fat 0.3g
- Cholesterol 135mg45%
- Sodium 1076mg45%
- Total Carbohydrate 59g20%
- Dietary Fiber 5g20%
- Sugars 12g
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choose Fresh Fish: Fresh fish makes a world of difference. Look for firm-fleshed white fish.
- Chill the Batter: If you have extra time, chill the batter for about 30 minutes. It will help in achieving a crispier texture.
- Regulate Oil Temperature: If the oil is not hot enough, the fish will soak up too much oil. If it’s too hot, the batter will burn before cooking the fish through.
- Use a Fry Thermometer: This can help maintain the right frying temperature at around 350°F (175°C).
- Try Air Frying: If you want to cut down on oil, consider air frying the fish for a healthier version.
