Description
Delicious beer-battered fish tacos with a crispy coating and fresh toppings, perfect for any gathering.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 cup beer (lager or pale ale)
- 1 tsp baking powder
- 1 tsp paprika
- Salt and pepper to taste
- Corn tortillas
- Shredded cabbage
- Sour cream
- Lime wedges
- Fresh cilantro for garnish
Instructions
- Prepare the Batter: In a large bowl, combine the flour, beer, baking powder, paprika, salt, and pepper. Whisk until smooth, ensuring no lumps remain.
- Heat the Oil: In a deep pan or Dutch oven, heat enough oil over medium heat until it reaches about 350°F.
- Fry the Fish: Dip each fish fillet into the batter, allowing excess batter to drip off, and place in the hot oil. Fry for about 4-5 minutes per side until golden brown and crisp.
- Drain Excess Oil: Remove the fish with a slotted spoon and place on paper towels to absorb oil.
- Warm the Tortillas: In a skillet, warm the corn tortillas over medium heat until pliable.
- Assemble Your Tacos: Place fried fish on each tortilla, top with shredded cabbage, sour cream, and cilantro.
- Serve: Present with lime wedges on the side.
Notes
For a lighter version, try air frying the battered fish. You can customize toppings like avocado or fresh pico de gallo.
Nutrition
- Serving Size: 1 taco
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg