Beer Batter Fish Tacos

Name: Beer Batter Fish Tacos
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 5
Cuisine: Mexican
Ingredients: 1/2 c dark beer; 1/2 c flour; 1/4 tsp salt; 1 lb cod fish - cut in medium size pieces; 1/2 qt vegtable or canola oil; 10 flour tortilias; 2 1/2 c shredded cabbage; 1 lime; tartar sauce; 1/2 bunch green onions sliced; 1/2 c shredded cheese; salsa, taco sauce, or hot sauce to taste

By cyndi Williams
@travlindiva

My first experience with fish tacos was in Ensenada, Mexico and they were delicious! Here's my version.

Blue Ribbon Recipe

Something about a good fish taco just screams summer. The beer batter is light and crunchy, perfect with the cod. Hot sauce brings a bit of heat but is a great complement to the tanginess of the lime and tartar sauce. Crispy cabbage on top of these refreshing fish tacos is excellent. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

13 Comments

Serves:

Prep:

30 Min

Cook:

45 Min

Method:

Deep Fry

Ingredients

1/2 c

dark beer
1/2 c

flour
1/4 tsp

salt
1 lb

cod fish - cut in medium size pieces
1/2 qt

vegtable or canola oil
10

flour tortilias
2 1/2 c

shredded cabbage
1

lime
·

tartar sauce
1/2 bunch

green onions sliced
1/2 c

shredded cheese
·

salsa, taco sauce, or hot sauce to taste
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How to Make Beer Batter Fish Tacos

Step-by-Step

Mix beer, flour, and salt in a bowl.
Rinse fish and cut into pieces, about 3 pieces per filet.
In a large skillet with about 1 inch of oil to 360 degrees. Dip fish in batter and slide into skillet. Fry until golden brown about 2 minutes.
Remove and drain on paper towels. Repeat until all fish is cooked.
Heat tortillas. Using 2 tortillas per serving, add fish followed by cheese, cabbage, sliced green onions, tartar sauce, lime, and salsa.