I can't go another minute without sharing this recipe with you. It's crispy, it's crunchy, it's beer batter-y goodness that I just can't keep to myself any longer.
I could eat crispy beer battered fish tacos everyday. I'm actually pretty sure that if I did my life just might get a smidge better than it already is. I might wake up in the mornings wanting to crawl out from my snugly warm comforter. I might no longer get frustrated circling the blocks around my house looking for an ever-more-difficult-to-find parking spot. I might even find time to relax and read a book.
Ok back to reality now … what would more likely happen if I ate these tasty things every single day is that I'd stop fitting into my jeans and have to start visiting that place I hate more than anywhere else in the world. The gym. (Shiver.)
But I'd be awfully happy until that point. 🙂
When I was in Sayulita in early January (remember the place with the cutest kitchen in the world that I showed you?), I made a solid attempt to eat every fish taco I could. My handsome man and I did a pretty decent job despite there being 4 fish taco joints on every block in town. That's probably why I had to go to that place that makes me shiver even thinking about it as soon as we landed back in Vancouver.
It's pretty rare that I fry things up at home but … I do keep a 1 litre mason jar full of vegetable oil that is designated only for frying. You know, like when it's an absolute necessity that I eat crispy fish tacos.
Actually, the truth is that I have been working on a project with Food & Wine Magazine doing some recipe development and photography for some of their online content. I had fried some fish (the fish you see here) for some crispy fish burritos I was working on for them. After I was done with the burrito, I turned them into a taco for me. 🙂
This doesn't have any chipotle on it even though I really LOVE love love chipotle on my fish tacos. If you do too, you can make a quick sauce with some mayo, pureed chipotle peppers in adobo sauce a few drops of liquid smoke and a drop of honey.
Hope you guys love these as much as I do!
If you make these Beer Battered Fish Tacos, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.Print
I could eat these Beer Battered Fish Tacos every single day. Crispy and fried fish in a beer battle will leave you wanting more!
- At least 2 cups of vegetable oil
- ½ cup flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon fresh cracked pepper
- ½ cup plus 1 tablespoon light beer
- 2 – 5 ounce tilapia fillets, cut into 3-inch pieces
- 4 corn tortillas
- A few small handfuls of thinly shredded red cabbage
- Sour cream and salsa, to serve
- Heat the oil in a small pot with high sides over medium high heat. Attach a candy/oil thermometer on the side of the pot. When the temperature reaches 300 degrees reduce the heat to medium and continue to heat the oil until it reaches 350 degrees.
- While the oil is heating prepare the batter. Whisk together the flour, baking soda, sea salt and fresh cracked pepper. Add the beer and whisk to combine thoroughly. The batter should thick enough to coat the fish but thin enough that it is easy to work with. Add a little more beer if you need to thin the batter.
- When the oil has reached 350 degrees coat the fish in the batter and carefully drop the pieces into the hot oil. Cook 3-4 pieces at a time so that the oil temperature does not drop. Keep the oil between 350-375 degrees for the best results. Cook the fish for 2-3 minutes then remove the pieces with a slotted spoon and lay them on a paper towel lined plate. Cook the remaining fish.
- Place a small frying pan over medium high heat. Dab a little water on a tortilla and place it in the heated frying pan for about 30 seconds, or until it is warm and begins to soften. Repeat with the remaining tortillas.
- To serve the tacos place a small handful of cabbage on the tortilla and top with some crispy fish, sour cream and salsa.