Lady Behind The Curtain - Beer Batter Fish Tacos

These beer batter fish tacos offer so much flavor.  Top these tacos with a coleslaw salad and you’ve got the BEST tacos EVER! 

Add even more flavor with my CHILI LIME TACO SAUCE.

Beer Batter Fish Tacos

Preparation 10 minutes 2017-10-17T00:10:00+00:00 Cook Time 30 minutes 2017-10-17T00:30:00+00:00 Serves Serves 6     adjust servings

Now you can make your own fish tacos!

Ingredients

For the Beer Batter

  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon baking powder
  • 1 cup beer
  • 1 egg

For the Fish

  • 2 pounds fresh or frozen firm flesh white fish fillets, such as cod, cut into bite size strips
  • 3/4 cup all-purpose flour
  • optional: salt and pepper
  • lime wedges
  • 12 corn tortillas

For the Coleslaw Salad Topping

  • 4 cups prepackaged coleslaw mix
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Instructions

    For the Beer Batter:

    1. In a bowl combine 3/4 cup flour, cornstarch, paprika and baking powder.
    2. Add beer and egg; stir until batter is combined but still slightly lumpy.

    For the Fish:

    1. Thaw fish, pat dry with paper towels.
    2. Sprinkle fish with salt and pepper.
    3. Preheat oven to 200 degrees.
    4. In a large skillet heat about 1-inch oil.
    5. Drop a sprinkle of flour into the hot oil if it sizzles then the oil is ready.
    6. Place the remaining flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess.
    7. Dip into batter.
    8. Fry fish, four pieces at a time, in hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
    9. Drain on paper towels.
    10. Keep fried fish warm in the oven while frying remaining fish.
    11. Place on heated corn tortillas and lime wedges.

    For the Coleslaw Salad Topping:

    1. In a medium bowl combine cabbage, green onions, cilantro, vinegar, the 2 tablespoons of oil, sugar and salt.
    2. Toss well to combine; cover and chill until ready to serve.
    3. Serve salad on the side or on top of the tacos.

    Recipe Notes

    This recipe is adapted from the BHG Mexican 2013 magazine.

     


    Comments

    Beer Batter Fish Tacos — 8 Comments

    1. I love the look of these fish tacos; it looks like you’ve hit the beer batter just perfectly! 🙂 I think it makes them or breaks them, especially if you happen to be a bit iffy on the fish, itself!

    2. I love this recipe & super easy to follow. I added cayenne pepper to my batter to give it some spice. The coleslaw is super super delicious!!! Thanks for sharing this great recipe!

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