Beer-Battered Fish Tacos
Ingredients
The batter and fish
-
1
cup
all-purpose flour
-
2
Tbsp
cornstarch
-
1
tsp
baking powder
-
½
tsp
salt
-
1
large
egg
-
1
cup
beer (non-alcoholic beer works great)
-
1
lb
cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips
-
as many as you have
pieces
corn tortillas
Toppings
-
to taste
Pico de Gallo (and/or Mango Pico de Gallo)
-
to taste
shredded cabbage (packaged coleslaw mix works great)
-
to taste
Creamy Lime-Cilantro Dressing
-
to taste
crumbled Cotija cheese or Queso Fresco
-
to taste
fresh lime wedges and sea salt for serving
Instructions
- Preheat the oven to 170°F (or the lowest setting).
- In a large bowl, combine flour, cornstarch, baking powder, and salt.
- In a separate bowl, whisk the egg and then whisk in the beer.
- Add the beer mixture to the flour mixture and combine.
- Heat about 1 quart of canola oil to 375°F in a heavy pot.
- Lightly dredge each piece of fish in flour, then dip in the beer batter.
- Gently drop the battered fish into the hot oil and cook for about 7-8 minutes until golden brown.
- Remove the fish from the oil and drain on a paper towel-lined plate, keeping it warm in the oven.
- Cook the corn tortillas in the hot oil for 1-2 minutes until crispy but still bendable.
- Assemble each taco with a piece of fish, shredded cabbage, pico de gallo, crumbled cheese, and a drizzle of dressing.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
20g
Sodium
400mg
Cholesterol
50mg
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