Best 6 Crispy Corn And Beer Battered Fish Tacos Recipes

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Crispy corn and beer battered fish tacos are a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy fish, flavorful batter, and tangy toppings creates a taste sensation that will leave you wanting more. Whether you're a seafood lover or just looking for a new and exciting way to enjoy tacos, this recipe is sure to please. So gather your ingredients, heat up your skillet, and get ready to create a culinary masterpiece!

Let's cook with our recipes!

CRISPY FISH TACOS RECIPE BY TASTY



Crispy Fish Tacos Recipe by Tasty image

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

½ head green cabbage, finely shredded
½ medium red onion, small diced
2 roma tomatoes, diced
¼ cup fresh cilantro, chopped
1 small jalapeño, diced
2 tablespoons lime juice
salt, to taste
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup lager beer
vegetable oil, for frying
1 lb fresh cod, cut into 1-inch (2-cm) thick strips
2 medium avocados
1 cup sour cream
¼ cup lime juice
salt, to taste
corn tortilla, warmed
radish, thinly sliced, for serving, optional

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



Fish Tacos image

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

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded

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

CRISPY CORN AND BEER-BATTERED FISH TACOS



Crispy Corn and Beer-Battered Fish Tacos image

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

1 1/2 lbs skinless boneless cod (cut crosswise into 16 strips)
kosher salt, freshly ground black pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon seasoning salt
2 teaspoons hot smoked paprika
2 teaspoons baking powder
1/4 teaspoon baking soda
12 ounces mexican-style pale lager beer
1/2 cup club soda (or water)
3 tablespoons cider vinegar
vegetable oil (for frying, about 3 quarts)
Kiwi and Tomatillo Pico De Gallo salsa (for serving)
Carrot Habanero Hot Sauce hot sauce (for serving)
Mexican-Style Pickled Vegetables vegetables (for serving)
warm corn tortilla, lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage (for serving)

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.

CRISPY BEER-BATTERED FISH



Crispy Beer-Battered Fish image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

Steps:

  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

BEER-BATTERED FISH TACOS



Beer-battered fish tacos image

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

150g plain flour
75g cornflour
½ tsp fine sea salt
230ml cold beer
vegetable oil, for deep-frying
4 skinless and boneless cod loins, cut in to 3cm pieces
8 small soft corn tortillas
2 Little Gem lettuces, shredded
hot sauce, to serve (optional)
150ml white wine vinegar
1 tsp coriander seeds, crushed
1 tsp peppercorns
2 tbsp caster sugar
1 large red onion, finely sliced
150g mayonnaise
½ small bunch of dill, finely chopped
½ small bunch of basil, finely chopped
½ tsp Dijon mustard
1 tsp capers, chopped

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

BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)



Baja Beer-Battered Tilapia (Great for Fish Tacos) image

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

3/4 cup beer
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 -1 1/4 lb tilapia fillets or 1 -1 1/4 lb any other mild white fish fillet
3 tablespoons canola oil
12 (6 inch) whole wheat tortillas or 12 (6 inch) flour tortillas
2 -3 cups green cabbage, shredded or 2 -3 cups packaged coleslaw mix
1/2-1 cup pico de gallo or 1/2-1 cup salsa

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

Tips:

  • Use fresh, firm fish fillets for the best results.
  • Soak the fish fillets in buttermilk for at least 30 minutes before battering and frying. This will help to tenderize the fish and make it more flavorful.
  • Use a light beer for the batter. A dark beer will make the batter too heavy and dense.
  • Make sure the batter is well-coated on the fish fillets before frying. This will help to prevent the fish from sticking to the pan.
  • Fry the fish fillets in hot oil until they are golden brown and crispy. Do not overcrowd the pan, or the fish will not cook evenly.
  • Serve the fish tacos immediately with your favorite toppings, such as shredded cabbage, pico de gallo, salsa, and guacamole.

Conclusion:

Crispy corn and beer-battered fish tacos are a delicious and easy-to-make meal that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can enjoy these tasty tacos at home. So next time you're looking for a quick and easy meal, give these crispy corn and beer-battered fish tacos a try. You won't be disappointed!

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