Crispy Beer-Battered Fish Tacos
Indulge in these Crispy Beer-Battered Fish Tacos, where tender pieces of cod fillet are coated in a flavorful beer batter and fried to perfection. Nestled within warm corn tortillas, they are topped with a crunchy slaw of fresh cabbage, a zesty combination of mayonnaise and salsa, and served with lime wedges for an extra burst of flavor. Perfect for gatherings or a casual weeknight meal, these tacos offer a delightful taste of Mexican cuisine that is sure to impress your family and friends.
4
Servings
350
Calories
10
Ingredients
Ingredients
dark beer
1 cup (none)
all-purpose flour
1 cup (none)
salt
1/2 teaspoon (none)
cod fish fillets
1 1/2 lbs (cubed)
vegetable oil
1 quart (for frying)
corn tortillas
20 (6-inch)
shredded cabbage
5 cups (none)
mayonnaise
1 cup (none)
salsa
1/4 cup (none)
lime
1 (cut into wedges)
Instructions
1
In a shallow bowl, combine the dark beer, all-purpose flour, and salt, whisking until smooth to create a batter.
2
Rinse the cod fillets under cold water and pat dry with paper towels. Cut the fillets into 10 equal pieces for even frying.
3
In a large saucepan or deep fryer, heat 1 inch of vegetable oil to 360°F (168°C), ensuring the oil is hot enough to achieve a crispy texture.
4
Using a fork, dip each piece of fish into the beer batter, ensuring they are fully coated.
5
Carefully slide the battered fish pieces into the hot oil in batches; make sure not to overcrowd the pan. Adjust the heat as necessary to maintain the oil temperature.
6
Fry the fish for about 2 minutes or until they are golden brown and crisp. Use a slotted spoon to remove the fish from the oil, allowing excess oil to drain on paper towels. Keep the cooked fish warm while you fry the remaining pieces.
7
To assemble the tacos, stack 2 corn tortillas together and place a piece of the crispy fried fish in the center.
8
Top each taco with approximately 1/2 cup of shredded cabbage.
9
Garnish with a drizzle of mayonnaise, a dollop of salsa, and serve with lime wedges on the side for squeezing over the tacos.
Nutrition Information
13.75g
Fat
47.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Crispy Beer-Battered Fish Tacos?
The main protein used is 1 1/2 lbs of cod fish fillets.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of beer is best for the fish batter?
The recipe calls for 1 cup of dark beer to create a flavorful batter.
What temperature should the frying oil reach?
The vegetable oil should be heated to 360°F (168°C).
How long should the fish be fried?
Fry the fish for about 2 minutes or until they are golden brown and crisp.
What kind of tortillas are used in this recipe?
The recipe uses 20 6-inch corn tortillas.
How much cabbage is needed for the toppings?
You will need 5 cups of shredded cabbage.
What are the nutritional facts for one serving?
Each serving contains 350 calories, 13.75g of fat, 47.5g of carbohydrates, and 20g of protein.
How do I prepare the cod fillets before frying?
Rinse the fillets under cold water, pat them dry with paper towels, and cut them into 10 equal pieces.
What garnishes are recommended for these fish tacos?
Garnish the tacos with mayonnaise, salsa, and fresh lime wedges.
How do you assemble each taco?
Stack 2 corn tortillas together, place a piece of fried fish in the center, top with 1/2 cup shredded cabbage, and add mayonnaise and salsa.
What is the total number of ingredients required?
There are 10 ingredients in total for this recipe.
What prevents the fish from being soggy?
Maintaining the oil temperature at 360°F and draining the fried fish on paper towels ensures a crispy texture.
How much mayonnaise is used in the recipe?
The recipe calls for 1 cup of mayonnaise.
Can I use any type of oil for frying?
The recipe specifies using 1 quart of vegetable oil for frying.
How much salsa is needed?
You will need 1/4 cup of salsa.
Is there any salt in the batter?
Yes, the batter includes 1/2 teaspoon of salt.
What should I use to dip the fish into the batter?
The instructions suggest using a fork to dip each piece of fish into the beer batter.
How should I remove the fish from the hot oil?
Use a slotted spoon to safely remove the fish from the oil.
What is the cuisine category for this dish?
This dish is categorized as Mexican cuisine.
How many tortillas are used per taco?
Each taco is made by stacking 2 corn tortillas together.
How much flour is in the batter?
The batter uses 1 cup of all-purpose flour.
What is the best way to serve the lime?
The lime should be cut into wedges and served on the side for squeezing over the tacos.
Should the oil be deep or shallow?
The recipe suggests heating 1 inch of oil in a large saucepan or using a deep fryer.
How many pieces of fish should I get from the fillets?
The fillets should be cut into 10 equal pieces.
Is there any sugar or fiber in this recipe?
The nutritional data for sugar and fiber is not provided for this recipe.
What is the purpose of the dark beer in the recipe?
The dark beer provides flavor and helps create a smooth, crispy batter.
Can I cook all the fish at once?
No, you should fry the fish in batches to avoid overcrowding the pan and dropping the oil temperature.
How do I keep the first batch of fish warm?
Keep the cooked fish warm while you continue to fry the remaining pieces.
What is the preparation for the shredded cabbage?
The cabbage simply needs to be shredded before being used as a topping.