Description
A delicious Beer Battered Fish Taco recipe that is packed with flavor! Perfectly cooked fish with a cilantro sauce and pico de gallo!
Ingredients
Scale
Cilantro Lime Sauce:
- 3/4 cup plain Greek yogurt
- 1/4 cup mayo
- 1 tablespoon extra virgin olive oil
- 2–4 tablespoons lime juice
- zest of 1 lime
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Light Lemon Slaw:
- 2 tablespoons mayo
- 2 teaspoon lemon juice
- 1 teaspoon white wine vinegar
- pinch of kosher salt
- 2 cups angel hair cabbage/slaw
Beer Battered Fish
- oil for pan (avocado oil or peanut oil)
- 1.5 pounds cod fillets
- 1 cup all-purpose flour
- 1/2 cup rice flour OR cornstarch (+ more for sprinkling)*
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon kosher salt (+ more for seasoning)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon onion powder
- 12oz bottle *very cold* beer
Other Ingredients:
- tortillas of your choice
- lime wedges
- pico de gallo
Instructions
- Make Sauce: Add Cilantro Lime Sauce ingredients to a small blender or food processor. Blend until smooth. Taste and add additional salt, cilantro and/or lime as desired. Set aside.
- Make Slaw: In a medium bowl combine the mayo, lemon juice, white wine vinegar and a pinch of salt. Stir to combine. Add cabbage and toss to coat. Taste and add additional salt, as desired. Set aside.
- Heat Oil: Use a very deep cast iron skillet (we used a 5qt. cast iron skillet – 5.5 inches deep) and fill approx. 1/2 full with the oil of your choice. Bring oil between 375-400 degrees F.
- Prep Fish: Meanwhile, cut cod fillets into smaller chunks (approx. 3 inches long and an inch or two wide). Pat fish dry with clean paper towels. Season fish generously with kosher salt and ground black pepper. Sprinkle with a little rice flour or cornstarch (whichever you plan on using in the recipe). Set aside.
- Combine Batter: In a large bowl, whisk together the all-purpose flour, rice flour (or cornstarch), baking powder, kosher salt, black pepper, Old Bay Seasoning and onion powder. Whisk in the cold beer – the consistency should be a bit thinner than pancake batter.
- Coat + Cook Fish: Dredge fish into the batter, let excess batter fall off. Carefully place in the oil and let cook 2 – 2 1/2 minutes, flipping halfway. Remove with slotted fish spatula and transfer to paper towel-lined plate. Sprinkle with kosher salt.
- Build Tacos: On your tortilla of choice, add some of the slaw, a piece of crispy fish, some pico de gallo, and then a drizzle of the cilantro lime sauce on top. Continue this process until all tacos are built and ready to eat!
Notes
- Rice Flour vs. Cornstarch: We tested this recipe using rice flour and using cornstarch. We really could not see or taste a difference between the two!
- Beer: We used an ice cold Michelob Golden Light, but feel free to use your favorite beer.
Nutrition
- Serving Size: 1 taco
- Calories: 347
- Sugar: 2.6 g
- Sodium: 682.6 mg
- Fat: 12.2 g
- Carbohydrates: 36.9 g
- Protein: 19.6 g
- Cholesterol: 47.8 mg