Beer Battered Fried Fish Tacos Recipes

BEER BATTERED FISH TACOS

Steps:

• Mix the chipotle sauce ingredients together in a small bowl.
• Mix the slaw ingredients together in a medium-sized bowl.
• Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot.
• Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.
• In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper.
• Cut the fish into small pieces no more than 1" wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour.
• When the oil reaches 350 degrees Fahrenheit (see note #4) it's time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through.
• Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked.
• Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish.

BEER BATTERED FISH TACOS

Steps:

• In a large bowl, stir together flour, baking powder, seasoning salt, and celery salt. Gently stir in the beer and let sit for 15 minutes to thicken.
• Meanwhile, prepare the coleslaw: In a medium bowl stir together all cabbage slaw ingredients and set aside.
• Prepare the avocado sauce: Add all sauce ingredients to a blender and blend until smooth. If the sauce is too thick add more water to reach desired consistency. Set aside.
• Cut skin from the fish and discard. Slice fish into roughly 1 x 1 ½ inch strips.
• Heat oil in a large frying pan to medium-high heat, or 350 to 375 degrees F when tested with a thermometer. About an inch of oil in the pan is ideal for frying.
• Add some of the fish pieces to the beer batter and stir to coat well.
• Add the battered fish peices to the pan. It should sizzle vigorously the moment it's added. Fry for 2-3 minutes, until golden brown. Note: Don't overcrowd the fish and fry in at least a couple of batches if needed.
• Rotate the peices and fry about 2-3 minutes more until the other side is browned and the fish reaches an internal temp of at least 145 degrees F.
• Remove fried fish and place on a wire rack over paper towels to drain.
• Serve over warm tortillas with prepared cabbage slaw, avocado sauce, and other desired toppings.

BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

BEER-BATTERED FISH TACOS

Steps:

• First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
• For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
• Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
• Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
• Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
• Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.

BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)

Steps:

• Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
• Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
• Cook until golden brown, 3 to 4 minutes per side.
• Transfer cooked fish to a plate; keep warm.
• Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
• Cook the remaining fish with the remaining 1 tablespoon oil.
• Serve immediately.
• To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!