Beer Batter Fish Tacos Recipes

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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

BEER BATTERED FISH TACOS



Beer Battered Fish Tacos image

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

¼ cup EACH: mayo and plain yogurt
2 tablespoons minced chipotle peppers in adobo sauce (see note #1)
1 tablespoon lime juice
1 clove garlic (finely minced)
A pinch of salt and pepper
2 cups shredded cabbage
½ cup chopped cilantro
¼ cup thinly sliced red onion
2 tablespoons EACH: oil and lime juice
½ teaspoon EACH: salt and pepper
Oil (for frying (see note #2))
1 ½ cups all-purpose flour (divided)
2 teaspoons EACH: garlic powder and onion powder
1 teaspoon EACH: baking soda, salt, and pepper
1 ½ lb. white fish
1 ½ cups light beer (ice-cold (see note #3))
18 corn tortillas

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



Beer Battered Fish Tacos image

These are the real-deal crispy, tender, and flaky Baja-style fried fish tacos and sure to be a new favorite.

Provided by Plating Pixels

Categories     Entree     Taco

Time 25m

Number Of Ingredients 21

1 cup all-purpose flour
½ tablespoon all seasoning salt
1 teaspoon celery salt
½ teaspoon baking powder
1 cup Mexican beer
2 pounds Mahi Mahi (or firm white fish)
Frying oil (such as corn or grapeseed oil)
8 ounces packed cabbage coleslaw mix (without dressing)
2 medium roma tomatoes (diced)
½ medium red onion (diced)
¼ cup chopped fresh cilantro
1 medium lime (juiced)
¼ teaspoon salt
2 medium avocados (ripe)
4 tablespoons sour cream
⅓ cup Mexican beer (substitute with water for non-alcoholic)
¼ cup fresh cilantro
1 medium lime (juiced)
1 teaspoon all seasoning salt
8 small corn tortillas (warmed)
Toppings such as cilantro leaves (sliced radish, and fresh-squeezed lime juice)

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 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

BEER AND CHIPOTLE-BATTERED FISH TACOS



Beer and Chipotle-Battered Fish Tacos image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time P1DT25m

Yield 12 servings

Number Of Ingredients 26

2 ounces canned chipotle peppers
2 eggs
2 cups beer (recommended: Tecate or other pale beer)
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons gray salt
Freshly ground black pepper
3 cups sour cream
1 1/2 bunches cilantro, chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon gray salt
Corn oil, for frying
3 tomatoes, small diced
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-ounce strips
2 recipes Todd's Slaw, recipe follows
1 head green cabbage
1 large red onion
1 cup cider vinegar
1 cup sugar
1 cup olive oil
1 tablespoon toasted caraway seed
Salt and freshly ground black pepper
2 bunches scallions (green parts only), for garnish

Steps:

  • Preheat oven to 300 degrees F.
  • To make the batter:
  • Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
  • For the fish tacos:
  • In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
  • In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
  • On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
  • Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
  • With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.
  • Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
  • Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

BEER BATTERED FRIED FISH TACOS



Beer Battered Fried Fish Tacos image

Provided by Food Network

Categories     main-dish

Time 5h5m

Yield 4 fish tacos

Number Of Ingredients 32

16 ounces light beer, or more as needed
2 tablespoons active dry yeast
2 cups all-purpose flour
1 tablespoon salt
1 pound dried black beans
1 onion, halved leaving root attached, and peeled
1 plum tomato
2 tablespoons ground toasted cumin
1 tablespoon ground toasted coriander
Salt
1/4 cup black bean miso
1/4 cup red miso
2 tablespoons hot sauce
1 tablespoon soy sauce
1/2 bunch scallions
2 limes, juiced
1 egg
1 cup canola oil
1 jalapeno
2 tablespoons finely chopped fresh cilantro, plus some whole leaves, for garnish
1 hothouse cucumber, seeds removed, small dice
1 shallot, minced
3 tablespoons (store-bought) sesame soy vinaigrette
Salt or lime juice, as needed
Rice bran oil, for frying
4 flour tortillas
8 ounces ling cod or similar fish
1 cup all-purpose flour
Salt
1 avocado, halved and pitted
Fresh cilantro, for garnish
Japanese furikake seasoning, for sprinkling

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.

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