Get ready amigos, today we are taking a tasty trip south of the border with some bomb Beer-Battered Fish Tacos. These tasty morsels are perfect for any festive gatherings, summer BBQs, or just when you’re in need of some quality comfort food. Wrapped in a fluffed tortilla, these tacos are filled with succulent pieces of fish, coated in a light and crispy beer batter, then topped with tangy coleslaw and chipotle sauce. The combination of flavors will make your taste buds sing in a symphony of savory delight that screams ‘I love this taco!’ Believe me, these beer-battered fish tacos are gonna be a big hit.
They come together quite quickly – it takes about 20 minutes to prep and 10 minutes to actually cook the fish. So, you can whip these bad boys up in just about half an hour.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Yield: 12 small tacos
Let’s dive right in ’cause these tacos aren’t going to make themselves, right?
Ingredients & Equipment You’ll Need
- 1 lb fresh cod fillets
- 1 cup of beer
- 1 cup of all-purpose flour
- 1 tsp baking powder
- Salt and black pepper to taste
- 12 small flour tortillas
- Toppings: Cabbage slaw, chipotle sauce, lime wedges, and fresh cilantro
You will also need a whisk, mixing bowl, and a deep fryer for your fish.
In our recipe, beer acts as the rising agent helping the batter become light and crispy, while cod, being dense and flaky, stays moist making an excellent choice for our tacos. Not forgetting the fresh toppings like cabbage slaw and chipotle sauce which adds freshness and a kick to each bite. Don’t have cod? No worries! You can sub in any firm white fish like halibut or haddock.
How To Make Beer-Battered Fish Tacos
- First off, you’ll need to start by making your batter. Mix your flour, baking powder, and season with salt and pepper. Slowly add beer while whisking until you achieve a lump-free batter.
- Dip your fish fillets in the batter and make sure they are fully coated. Fry in hot oil until golden brown. Remember to drain the fried fish on a paper towel to remove excess oil.
- Warming your tortillas on a griddle is an essential step, it makes them pliable and brings out their corn flavor. Layer each tortilla with fish, top with coleslaw, drizzle with chipotle sauce, a squeeze of lime, and fresh cilantro. Your mouth-watering Beer-Battered Fish Tacos are ready to be served!
Tips For The Best Results
- Make sure your oil is the right temperature before you start frying. If it’s too cold, your fish will absorb too much oil; too hot and it will burn the batter.
- Don’t skip the lime squeeze at the end; it really lifts all the flavors.
Storage Tips
- The fried fish can be refrigerated for up to 3 days. Reheat in the oven to maintain crispiness.
- Tortillas are best consumed the same day but can be stored in a zip-top bag for two days before they start to harden.
Frequently Asked Questions
Q: Can I use a different type of fish?
A: Yes, any firm white fish like halibut or haddock would work well.
Q: What kind of beer is best for the batter?
A: A lighter beer like lager or pilsner works great as it doesn’t overpower the fish.
Q: Can these be made gluten-free?
A: Yes, swap the all-purpose flour with a gluten-free substitute and use gluten-free beer.
Q: Can I make these ahead of time?
A: While the fish can be prepped a day before, they’re best when fried fresh.
Q: What’s the best oil for frying the fish?
A: Neutral oils like canola or vegetable oil work best as they have high smoke points.
Nutritional Facts of Beer-Battered Fish Tacos
Each serving (3 tacos) contains about 343 calories, 11g of total fat, 25g of protein, and 34g carbohydrates.
In conclusion, these Beer-Battered Fish Tacos are off the hook! They’re the perfect blend of crunchy, tangy, and savory and are sure to be a crowd-pleaser at your next gathering. Just whip up some margaritas and you’re ready for a fiesta! Enjoy!
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