When it comes to a quick and easy meal, beer battered fish tacos are a great option. This dish is a combination of crispy fish, fresh vegetables, and flavorful sauces, all wrapped in a soft tortilla. The beer batter gives the fish a light and crispy coating, while the fish itself can be any type you prefer. Once cooked, the fish is placed in a taco shell and topped with your favorite taco toppings. If you're looking for a delicious and satisfying meal that's also easy to make, beer battered fish tacos are a great choice.
Here are our top 10 tried and tested recipes!
BEER-BATTERED FISH TACOS
Beer-Battered Fish Tacos
Provided by The Rachael Ray Staff
Number Of Ingredients 36
Steps:
- Heat oil in a large frying pan or tabletop fryer to 365°F
- In a large bowl, whisk up flour with Old Bay, chili powder, garlic powder, salt and pepper
- Whisk beer into batter then add egg and combine
- Dunk fish pieces into batter and fry a few pieces at a time to deep golden brown
- Salt fish when they come out of the oil, while they're still hot
- Keep warm in a moderate oven on a wire rack set on a rimmed baking sheet
- Char tortillas in hot, dry skillet or over a burner flame
- In a food processor or blender, combine chipotles in adobo, lime juice, salt and crema until smooth; transfer to a small bowl
- Combine onion, jalapeño, salt, tomatoes and cilantro then fold in diced avocado and add lemon or lime juice
- Serve fish with tortillas and fixins alongside
BAJA STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
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 crema 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, tomatillo salsa and pickled jalapenos, if desired.
- *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
- **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
CRISPY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams
FISH TACOS
I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!
Provided by BREESE823
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g
BEER BATTERED FISH TACOS
These beer battered fish tacos are the best crispy fish tacos around! The easy-to-make batter creates a crunchy coating around tasty, tender white fish which is served on warm corn tortillas with a simple slaw and a smoky chipotle sauce. They're irresistible!
Provided by Kristen Stevens
Categories Dinner
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 2 tacos, Calories 555 kcal, Sugar 3 g, Sodium 755 mg, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 64 g, Fiber 7 g, Protein 32 g, Cholesterol 57 mg, UnsaturatedFat 16 g
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.
Nutrition Facts : ServingSize 2 tacos, Calories 377 kcal, Carbohydrate 31 g, Protein 26 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 86 mg, Sodium 1216 mg, Fiber 7 g, Sugar 3 g
BEER BATTERED FISH FOR TACOS
I saw this made by a chef on Food Network and wrote down the ingredients and measurements. I'm putting it here for safekeeping.
Provided by michelles3boys
Categories Mexican
Time 30m
Yield 10 tacos, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut your fish into 1 1/2" wide strips.
- Whisk together the first 6 ingredients.
- Slowly whisk in the flour.
- Dredge the fish in a little flour.
- Then dip your fish in the beer batter, coating thoroughly.
- Deep fry the fish, then drain on paper towels.
- To prepare tacos, spread some chipotle mayonnaise onto a warmed flour tortilla.
- Place a piece of fish on the tortilla.
- Add a little shredded cabbage to the top and enjoy.
Nutrition Facts : Calories 353.5, Fat 4.9, SaturatedFat 1.3, Cholesterol 186.4, Sodium 1572.9, Carbohydrate 32.3, Fiber 1.7, Sugar 1.2, Protein 39.3
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 BAJA STYLE FISH TACOS
I made these for Cinco de Mayo, and they were muy excellente! My bf said he never understood the big deal about fish tacos until he tasted these! Delicious, light and flaky fish with a lemon sour cream and cabbage on top.
Provided by likeamystic
Categories Mexican
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 282.1, Fat 10.2, SaturatedFat 4, Cholesterol 14.6, Sodium 888.3, Carbohydrate 39.4, Fiber 1.8, Sugar 2, Protein 5.8
BEER-BATTERED FISH TACOS
Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 19
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.
Nutrition Facts : Calories 841 calories, Fat 41 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
Tips:
- Use a light beer for the batter, as it will produce a crispy coating.
- Make sure the fish is dry before dipping it in the batter, as this will help the batter adhere.
- Let the fish rest in the batter for a few minutes before frying it, as this will allow the batter to soak in.
- Fry the fish in hot oil until it is golden brown and cooked through.
- Serve the fish tacos with your favorite toppings, such as salsa, guacamole, sour cream, and shredded cheese.
Conclusion:
Beer-battered fish tacos are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With a few simple ingredients, you can create a crispy and flavorful taco that is sure to be a hit. So next time you're looking for a quick and easy meal, give beer-battered fish tacos a try.
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