Easy Beer Batter Fish Tacos Recipes

FISH TACOS

Steps:

• To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
• To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

BEER-BATTERED BAJA STYLE FISH TACOS

Steps:

• For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce: Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, salsa and guacamole, if desired.

BEER BATTERED FISH TACOS

Steps:

• Mix the chipotle sauce ingredients together in a small bowl.
• Mix the slaw ingredients together in a medium-sized bowl.
• Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot.
• Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.
• In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper.
• Cut the fish into small pieces no more than 1" wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour.
• When the oil reaches 350 degrees Fahrenheit (see note #4) it's time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through.
• Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked.
• Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish.

BEER BATTERED FRIED FISH TACOS

Steps:

• For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
• Remove and discard top skin if one forms. Batter is now ready to use.
• For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
• Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
• Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
• For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
• For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
• Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
• For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
• Warm tortillas over the burners on the stovetop. Set aside.
• Place fish in the flour and toss to coat. Remove excess flour.
• Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
• Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
• Fry until golden brown and cooked through, 4 to 5 minutes.
• Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
• On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
• Garnish with cilantro leaves and a sprinkle of furikake.

BEER BATTERED FISH TACOS

Steps:

• In a large bowl, stir together flour, baking powder, seasoning salt, and celery salt. Gently stir in the beer and let sit for 15 minutes to thicken.
• Meanwhile, prepare the coleslaw: In a medium bowl stir together all cabbage slaw ingredients and set aside.
• Prepare the avocado sauce: Add all sauce ingredients to a blender and blend until smooth. If the sauce is too thick add more water to reach desired consistency. Set aside.
• Cut skin from the fish and discard. Slice fish into roughly 1 x 1 ½ inch strips.
• Heat oil in a large frying pan to medium-high heat, or 350 to 375 degrees F when tested with a thermometer. About an inch of oil in the pan is ideal for frying.
• Add some of the fish pieces to the beer batter and stir to coat well.
• Add the battered fish peices to the pan. It should sizzle vigorously the moment it's added. Fry for 2-3 minutes, until golden brown. Note: Don't overcrowd the fish and fry in at least a couple of batches if needed.
• Rotate the peices and fry about 2-3 minutes more until the other side is browned and the fish reaches an internal temp of at least 145 degrees F.
• Remove fried fish and place on a wire rack over paper towels to drain.
• Serve over warm tortillas with prepared cabbage slaw, avocado sauce, and other desired toppings.

BEER-BATTERED FISH TACOS

Steps:

• First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
• For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
• Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
• Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
• Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
• Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.

EASY FISH TACOS RECIPE BY TASTY

Steps:

• In a large bowl, combine green cabbage, red onion, sour cream, lime juice, and salt. Chill until ready to serve.
• In a bowl, mix cayenne, garlic powder, cumin, salt, and pepper. Season each tilapia fillet on both sides with the seasoning mix.
• Over medium-high heat, cook 2 fillets at a time for 8 minutes, flipping halfway. Repeat for the remaining fillets.
• Using a fork, break apart the fillets into bite-size pieces.
• Right before serving, heat the corn tortillas in the pan over high heat. Remove from the pan and assemble the tacos with the cabbage slaw and tilapia.
• Garnish with cilantro and lime juice.
• Enjoy!

CRISPY FISH TACOS RECIPE BY TASTY

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

BAJA STYLE FISH TACOS

Steps:

• Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
• Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
• Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
• Microwave corn tortillas on high until warmed, about 1 minute.
• Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.