Batter Fried Haddock Fish Tacos Recipes

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.

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 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.

BAJA FRIED FISH TACOS RECIPE: DELICIOUS STREET TACOS

Steps:

• Heat a few inches of your cooking oil in a large skillet over medium-high heat or in a deep fryer.
• Season all sides of your fresh cod fillets with salt, then slice into 8 even pieces.
• Shred your cabbage with a sharp chef's knife or a mandolin slicer.
• Place all of your batter ingredients in a shallow mixing bowl - all-purpose flour, sea salt, cayenne, egg, and Mexican beer. Whisk together the mixture until you create a smooth batter. Set aside.
• In a medium-sized mixing bowl, whisk together the Baja fish taco sauce recipe - mayonnaise, crema, lime, cilantro, and honey.
• Once well mixed, toss in the sliced cabbage mix until well-coated. Set aside.
• Grab some heat-safe tongs or use your fingers to dip each piece of cod into the batter bowl. Hold the cod above the bowl for a few seconds to allow the excess batter to drip off before carefully placing it into the preheated oil.
• Fry the cod in the oil until both sides brown; you'll likely need to gently flip the fish over halfway as it often floats at the top.
• Remove the fish with a stainless steel mesh scoop, then transfer to a large dinner plate lined with a few paper towels. Lightly salt.
• Continue the deep-frying process until you've cooked all your cod.
• Use a tortilla warmer to heat your tortillas, then top them with a piece of cooked fish.
• Top with your cabbage slaw in Baja sauce
• Add your final fish taco toppings - a squeeze of fresh lime, cilantro, salsa verde, or pico de gallo.
• Immediately serve and enjoy your fried fish tacos with slaw!

UNBELIEVABLE FISH BATTER

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

BATTER-FRIED FISH

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

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!

CRUNCHY BATTER FRIED FISH (NO BEER)

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

BATTER FRIED HADDOCK FISH TACOS

Steps:

• CITRUS VINAIGRETTE: Combine all ingredients in a blender and blend for approximately 1 minute. Set aside.
• CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• AVOCADO-MANGO SALSA: Gently combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• BATTER FRIED HADDOCK AND TORTILLAS: Preheat the oven to 350 degrees F.
• Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
• In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
• In a large bowl, beat the egg with the milk and water. Add the flour, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels.
• To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage, avocado-mango salsa and drizzle citrus vinaigrette. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Yield: serves 8 NOTE: I used blue and yellow corn tortillas for this recipe and made it colorful and I was in a mood. But you can make it your own using whatever you like! Be creative!

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.