Best Crispy Corn And Beer Battered Fish Tacos Recipes

Crispy Corn and Beer-Battered Fish Tacos image

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 Corn And Beer-Battered Fish Tacos Recipe - Genius Kitchen image

Provided by @MakeItYours

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.