Crispy Beer-Battered Fish Tacos with Sweet Corn Delight
Transform your Cinco de Mayo celebration with these unforgettable tacos, featuring crispy beer-battered cod paired with a delectable sweet corn crunch. The lightly spiced, golden fish is nestled in warm tortillas and topped with our zesty Kiwi and Tomatillo Pico de Gallo, vibrant Mexican-Style Pickled Vegetables, and a fiery kick from Carrot Habanero Hot Sauce. Each taco bursts with flavor, making them the star of your fiesta! Perfectly complemented by fresh lime wedges, creamy avocado, fragrant cilantro, and crunchy shredded red cabbage, these fish tacos are sure to impress your guests and leave them craving more.
8
Servings
360
Calories
21
Ingredients
Ingredients
skinless boneless cod
1.5 lbs (cut crosswise into 16 strips)
kosher salt
to taste
freshly ground black pepper
to taste
all-purpose flour
1 cup
yellow cornmeal
1 cup
seasoning salt
1 tablespoon
hot smoked paprika
2 teaspoons
baking powder
2 teaspoons
baking soda
1/4 teaspoon
Mexican-style pale lager beer
12 ounces
club soda or water
1/2 cup
cider vinegar
3 tablespoons
vegetable oil
about 3 quarts (for frying)
Kiwi and Tomatillo Pico De Gallo
for serving (see recipe)
Carrot Habanero Hot Sauce
for serving (see recipe)
Mexican-Style Pickled Vegetables
for serving (see recipe)
warm corn tortilla
as needed
lime wedges
for serving
sliced avocado
for serving
chopped cilantro
for serving
shredded red cabbage
for serving
Instructions
1
Gather your special equipment: a deep-fry thermometer and a large heavy pot.
2
Prepare the cod by lightly seasoning it with kosher salt and freshly ground black pepper. Place the seasoned cod on a wire rack set inside a rimmed baking sheet and chill, uncovered, for at least 1 hour or overnight. This step helps to air-dry the surface for better batter adhesion.
3
In a medium bowl, combine the all-purpose flour, yellow cornmeal, seasoning salt, hot smoked paprika, baking powder, and baking soda. Whisk until well mixed.
4
Slowly pour in the Mexican-style pale lager beer, club soda (or water), and cider vinegar into the dry ingredients. Whisk until just combined, ensuring there are no lumps but being careful not to overmix.
5
Heat vegetable oil in the large pot over medium-high heat. Use a deep-fry thermometer to monitor the temperature, aiming for 375°F (190°C).
6
In batches, dip each piece of cod into the batter, allowing any excess to drip back into the bowl. Carefully lower the battered fish into the hot oil.
7
Fry the fish until golden brown and cooked through, around 3-4 minutes per batch. Use a slotted spoon to transfer the fried fish to a plate lined with paper towels to drain excess oil.
8
To serve, warm the corn tortillas and fill each with crispy fish. Top with Kiwi and Tomatillo Pico de Gallo, Carrot Habanero Hot Sauce, and Mexican-Style Pickled Vegetables. Add lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage as desired.
Nutrition Information
19.6g
Fat
36.5g
Carbs
13.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of fish is used for these tacos?
The recipe uses 1.5 lbs of skinless boneless cod cut into 16 strips.
What kind of beer is recommended for the batter?
A Mexican-style pale lager beer is recommended for the fish batter.
How long should the cod be chilled before frying?
The seasoned cod should be chilled uncovered on a wire rack for at least 1 hour or overnight to help the batter adhere better.
What is the ideal oil temperature for frying the fish?
You should aim for an oil temperature of 375°F (190°C) using a deep-fry thermometer.
What special equipment is needed for this recipe?
A deep-fry thermometer and a large heavy pot are necessary for frying the fish.
What dry ingredients are in the beer batter?
The batter includes all-purpose flour, yellow cornmeal, seasoning salt, hot smoked paprika, baking powder, and baking soda.
How many servings does this recipe provide?
This recipe makes 8 servings.
What liquids are combined to make the batter?
The liquids include Mexican-style pale lager, club soda (or water), and cider vinegar.
How long does it take to fry the fish?
The fish takes about 3-4 minutes per batch until it is golden brown and cooked through.
What type of tortillas should be used?
Warm corn tortillas are used to serve the crispy beer-battered fish.
What unique pico de gallo is served with these tacos?
A Kiwi and Tomatillo Pico de Gallo is suggested for a zesty flavor profile.
Is there a specific hot sauce recommended for this dish?
Yes, Carrot Habanero Hot Sauce is recommended for a fiery kick.
What kind of pickled vegetables are used as a topping?
Mexican-Style Pickled Vegetables are used to top the tacos.
How many calories are in one serving?
Each serving contains approximately 360 calories.
What is the fat content per serving?
There is 19.6g of fat in each serving.
How much protein is in each serving of these fish tacos?
Each serving provides 13.5g of protein.
What is the carbohydrate count per serving?
There are 36.5g of carbohydrates per serving.
What kind of oil should be used for frying?
About 3 quarts of vegetable oil is used for frying the fish.
Why is the cod placed on a wire rack before frying?
Placing it on a wire rack helps air-dry the surface, which ensures better batter adhesion.
What fresh garnishes are suggested?
Recommended garnishes include lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage.
Can I substitute club soda in the batter?
Yes, you can use water as a substitute for club soda if needed.
What spices give the batter its flavor?
The batter is flavored with seasoning salt and hot smoked paprika.
How should the cod be seasoned initially?
The cod should be lightly seasoned with kosher salt and freshly ground black pepper.
Is the fish skinless?
Yes, the recipe specifically calls for skinless and boneless cod.
How many pieces of fish are made from the cod?
The 1.5 lbs of cod is cut crosswise into 16 strips.
What color cabbage is used for the crunch?
Shredded red cabbage is used for a crunchy topping.
Is baking soda used in the batter?
Yes, 1/4 teaspoon of baking soda is included in the dry mix.
What is the purpose of the cider vinegar?
Cider vinegar is added to the batter to help create a light and crispy texture.
How do you remove excess oil from the fried fish?
Transfer the fried fish to a plate lined with paper towels to drain the excess oil.
What category of cuisine does this recipe fall into?
This recipe is categorized as Mexican cuisine.