Best 3 Beer Battered Fish Tacos Recipes
Get ready to tantalize your taste buds with a culinary masterpiece that seamlessly blends the flavors of the sea and the essence of your favorite brew. We're delving into the world of beer battered fish tacos, a dish that promises a harmonious symphony of crispy fish, tangy slaw, and zesty accompaniments. Whether you're a seasoned chef seeking inspiration or a novice cook eager to explore new culinary frontiers, this guide will equip you with the knowledge and techniques to create a mouthwatering meal that will leave your family and friends clamoring for more.
Let's cook with our recipes!
BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)
This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .
Provided by Tee Lee
Categories Tilapia
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
- Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
- Cook until golden brown, 3 to 4 minutes per side.
- Transfer cooked fish to a plate; keep warm.
- Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
- Cook the remaining fish with the remaining 1 tablespoon oil.
- Serve immediately.
- To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!
Nutrition Facts : Calories 209, Fat 8.6, SaturatedFat 1, Cholesterol 37.8, Sodium 239.1, Carbohydrate 14.1, Fiber 1.5, Sugar 0.9, Protein 17.5
CRISPY CORN AND BEER-BATTERED FISH TACOS
Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.
Provided by Rick M.
Categories Mexican
Time 1h4m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Special Equipment: A deep-fry thermometer.
- Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
- Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
- Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
- Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.
BEER BATTERED FISH TACOS
Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
- In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
- Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 1 g
Tips:
- Use fresh fish fillets for the best flavor and texture.
- Soak the fish fillets in buttermilk for at least 30 minutes before battering and frying. This helps to keep the fish moist and tender.
- Use a light beer for the batter. Dark beers can make the batter too heavy.
- Be sure to season the batter well with salt, pepper, and other spices.
- Fry the fish in hot oil until it is golden brown and cooked through.
- Serve the fish tacos immediately with your favorite toppings, such as shredded cabbage, salsa, avocado, and sour cream.
Conclusion:
Beer-battered fish tacos are a delicious and easy-to-make meal that is perfect for a casual get-together. With a few simple ingredients, you can create a tasty and satisfying dish that everyone will love. So next time you're looking for a quick and easy meal, give beer-battered fish tacos a try.
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