Best Beer Battered Fish Tacos Recipes

BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)

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!

BEER-BATTERED FISH TACOS

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.

CRISPY CORN AND BEER-BATTERED FISH TACOS

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 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 sour cream 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, salsa and guacamole, if desired.

BEER AND CHIPOTLE-BATTERED FISH TACOS

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 FISH TACOS WITH JALAPEñO CREMA

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.

BEER BATTERED FISH TACOS

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.

CRISPY CORN AND BEER-BATTERED FISH TACOS RECIPE - GENIUS KITCHEN

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

Steps:

• Mix batter. Dredge fish in batter and fry in hot oil. Fill tortilla with fish, sauce and filling. Serve with beans and rice. Enjoy!!

BEER BATTERED FISH FOR TACOS

Steps:

• Cut your fish into 1 1/2" wide strips.
• Whisk together the first 6 ingredients.
• Slowly whisk in the flour.
• Dredge the fish in a little flour.
• Then dip your fish in the beer batter, coating thoroughly.
• Deep fry the fish, then drain on paper towels.
• To prepare tacos, spread some chipotle mayonnaise onto a warmed flour tortilla.
• Place a piece of fish on the tortilla.
• Add a little shredded cabbage to the top and enjoy.