Best Beer Battered Fish Tacos With Jalapeño Crema Recipes

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

Ingredients

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

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

Ingredients

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-BATTERED FISH TACOS WITH JALAPEñO CREMA

Beer-Battered Fish Tacos with Jalapeño Crema image

Number Of Ingredients 17

Ingredients

1 pound Halibut [cut in slices]
1/2 teaspoon Salt
1 cup Flour
1/4 teaspoon Cayenne Pepper
1 Egg
1 cup Beer [lager]
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 Lime [juice of]
2 Limes [cut into wedges]
1 teaspoon White Vinegar
1 Jalapeno [seeded. minced]
1/4 cup Cilantro [chopped]
1/2 cup Canola Oil
8 Tortillas [flour, small]
1/2 cup Cabbage [shredded]
1 Avacado [sliced]

Steps:

1. In a large mixing bowl, generously salt, halibut and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Stir together until well mixed and set aside at room temperature.
2. In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve
3. In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.
4. Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.