How To Make Beer Battered Crispy Fish Tacos
The beer batters give an extra depth of flavor to simple cod fish fillets. Serve our fish tacos recipe with your choice of salsa and crema.
- 1tbspkosher salt
- 1½cups flour
- 12ozdark beer
- 6cupsicein a large bowl
- 1lbCod Fishcut into 1½” strips
- 2tspchili powder
- ½tspcoarsley ground black pepper
- 16smallcorn tortillas
- 1cupgreen cabbagefinely shredded
- 2tbsplime juice
- La Victoria Salsa
- Cremato serve
- Canola oilfor frying
In a large bowl add ½ tablespoon Kosher salt, 1 cup flour, cornstarch, beer, and egg to make the batter and sit the bowl over the bowl of ice to stay cold.
In a second bowl add the chili powder, coarsely ground black pepper and remaining ½ tablespoon of kosher salt to the remaining ½ cup of flour.
Pour canola oil into a dutch oven or cast-iron skillet to a depth of 3-inches and heat to 375 degrees F on a thermometer.
Dredge the pieces of cod in the flour mixture, then into the batter (let excess drip off).
Carefully drop 4 to 5 pieces per batch into the oil and fry for 3 to 4 minutes or until browned and crisp.
Remove to a baking sheet with a cooling rack.
Wrap your corn tortillas in a damp paper towel and microwave for 15 to 20 seconds.
Then add the cabbage and the juice of one lime in a small bowl and toss then assemble with crema and salsa.
- Calories: 461.17kcal
- Fat: 10.48g
- Saturated Fat: 1.24g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.24g
- Polyunsaturated Fat: 3.39g
- Carbohydrates: 66.09g
- Fiber: 5.72g
- Sugar: 1.31g
- Protein: 22.03g
- Cholesterol: 63.51mg
- Sodium: 1064.09mg
- Calcium: 93.93mg
- Potassium: 543.34mg
- Iron: 1.90mg
- Vitamin A: 36.65µg
- Vitamin C: 7.73mg
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