Description
Crispy, golden-brown beer-battered fish tacos are a flavor-packed seafood delight. Tender, flaky white fish is coated in a crisp, bubbly batter made with beer, then topped with fresh cabbage, pico de gallo, and a creamy sauce for a mouthwatering meal.
Ingredients
– 1 pound white fish fillets (such as tilapia or cod), cut into 1-inch strips
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 teaspoon chili powder
– 1 cup cold beer
– 1 cup shredded cabbage
– 1 cup pico de gallo
– Lime wedges, for serving
– Chopped cilantro, for serving
– Creamy white sauce, for serving
Instructions
1. In a large bowl, whisk together the flour, baking powder, salt, and chili powder.
2. Slowly pour in the cold beer, whisking constantly, until a smooth, thin batter forms.
3. Heat 1-2 inches of oil in a large skillet or Dutch oven to 350°F.
4. Working in batches, dip the fish strips into the batter, allowing any excess to drip off.
5. Carefully add the battered fish to the hot oil and fry for 2-3 minutes per side, until golden brown and crispy.
6. Transfer the fried fish to a paper towel-lined plate.
7. Assemble the tacos by placing the fried fish in warm corn tortillas, then topping with shredded cabbage, pico de gallo, cilantro, and a drizzle of creamy white sauce.
8. Serve immediately with lime wedges.
Notes
For a spicier kick, add a teaspoon of cayenne pepper to the batter. You can also use a light beer or even sparkling water in place of the beer. Adjust the frying time as needed, depending on the thickness of your fish fillets.
- Prep Time: 15
- Cook Time: 15
- Category: Seafood & Meatless
- Method: Stovetop
- Cuisine: Mexican