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Crispy Beer Battered Fish Tacos

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Bring your Mexican date night home with these Crispy Beer Battered Fish Tacos that are perfect for pairing with a marg and chips and salsa.

Crispy Beer Battered Fish Tacos

I imagine that if I lived in the UK and had constant access to authentic fish and chips, I would be approximately 756 pounds. There’s something about crispy cod with a buttery coating of beer batter that makes me salivate like no other. With a dash of lemon juice or malt vinegar…. omg. But, that’s not exactly why were here today is it? Today, we’re talking about these irresistible Crispy Beer Battered Fish Tacos.

Whenever we order tacos, I always make sure to get at least one fish taco, especially if it’s battered and fried #noshame. Coincidentally, they’re also my favorite tacos to make at home! Similar to the effect of lemon or vinegar with fish and chips, I love pairing the fried cod in tacos with something acidic, like a slaw to cut through the fat. Top with an extra squeeze of lime, avocado, cilantro, and salsa and you’re good to go! If I’m really feeling crazy I might combine lime juice and zest with mayo for a zesty crema. I’m going to stop now before my keyboard gets water logged with my own drool.

Next Taco Tuesday, be sure to check out these Spicy Chorizo Kale Tacos with Mushrooms and Avocado Crema!

Crispy Beer Battered Fish Tacos

Crispy Beer Battered Fish Tacos

 

Crispy Beer Battered Fish Tacos
 
Author:
My Modern Cookery
Recipe type: Dinner
Cuisine: Mexican
Serves: 2-4 servings
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Print
 
These Crispy Beer Battered Fish Tacos bring warmer weather right to your kitchen!
Ingredients
For the Slaw
  • ⅔ head red cabbage, shredded
  • 1 large carrot, grated
  • ½ red onion, thinly sliced
  • ½ cup apple cider vinegar or red wine vinegar
  • ¼ cup water
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • 1 teaspoon red pepper flakes
For the Fish
  • 1 quart vegetable, for frying
  • 1 pound thick-cut cod pieces
  • ½ cup all-purpose flour
  • 1 tbsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 egg, beaten
  • 6 oz light beer
  • 8-10 corn or flour tortillas, toasted
  • Lime wedges, guacamole, and salsa, for serving
Instructions
For the Slaw
  1. Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Set aside until your fish is ready. This step can be made 2 hours ahead of time if you wish.
For the Fish
  1. Heat oil in a deep Dutch oven to 365 degrees F (185 degrees C). Pat the fish dry, and season with salt and pepper.
  2. While the oil comes to temp, combine flour, garlic powder, 1 teaspoons salt, and 1 teaspoons pepper. Stir egg into dry ingredients.
  3. Gradually mix in the beer until a thin batter is formed.
  4. Dip fish fillets into the batter, then drop one at a time into hot oil.
  5. Fry fish, turning once until both sides are golden brown.
  6. Drain on paper towels, and serve warm.
  7. To assemble tacos, place a few large pieces of the fish into a warmed tortilla, Top with a squeeze of lime, a spoonful of guacamole, a bit of salsa, and 2 tablespoons of the slaw. Serve immediately.
3.3.2998

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