Imagine crispy, golden-brown fish wrapped in warm corn tortillas, with a crunch that shatters like culinary fireworks and a flavor that transports you straight to the sunny beaches of Baja California. These Beer Battered Fish Tacos aren't just a meal—they're a mouthwatering adventure that combines the perfect blend of crispy, tangy, and fresh ingredients that will make your dinner guests beg for your secret recipe!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 cup all-purpose flour
- 1 cup beer
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 8 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup salsa
Instructions
- Begin by preparing your ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fish into strips, approximately 1 to 2 inches wide, and set aside.
- In a mixing bowl, combine the all-purpose flour, baking powder, salt, and cayenne pepper. Whisk the dry ingredients together until they are well mixed.
- Gradually add the beer to the dry ingredients, whisking continuously until the batter is smooth and free of lumps. The consistency should be similar to pancake batter; if it’s too thick, add a little more beer.
- Heat oil in a deep skillet or frying pan over medium-high heat. You want enough oil to submerge the fish strips, approximately 2 inches deep. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- While the oil is heating, prepare the corn tortillas. You can warm them in a dry skillet over medium heat for about 30 seconds on each side or wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.
- Once the oil is ready, dip each fish strip into the beer batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding the pan.
- Fry the fish for about 3 to 4 minutes on each side, or until golden brown and crispy. Use a slotted spoon to remove the fish from the oil and transfer it to a plate lined with paper towels to drain any excess oil.
- Assemble the tacos by placing a few pieces of fried fish onto each warm corn tortilla. Top with shredded cabbage and a generous spoonful of salsa.
- Serve the Baja style beer battered fish tacos immediately, garnished with lime wedges if desired. Enjoy your delicious homemade tacos!
Tips
- Choose the right fish: Use firm white fish like cod, halibut, or tilapia that can withstand the beer batter without falling apart.
- Beer matters: Use a light, crisp beer for the batter. The carbonation helps create a lighter, crispier coating.
- Oil temperature is crucial: Keep your oil between 350-375°F for the perfect golden-brown crunch. Use a thermometer if possible.
- Don't overcrowd the pan: Fry fish in batches to maintain oil temperature and ensure even cooking.
- Pat fish dry before battering to help the coating stick better and prevent splattering.
- Warm tortillas just before serving to enhance their flavor and flexibility.
- For extra flavor, try adding a squeeze of fresh lime or a dash of hot sauce when serving.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 32g
Fat: g
Saturated Fat: g
Cholesterol: 32mg
