Beer Batter Fish Tacos

These beer batter fish tacos offer so much flavor. Top these tacos with a coleslaw salad and you've got the BEST tacos EVER!


For the Beer Batter :
3/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon paprika
1 teaspoon baking powder
1 cup beer
1 egg

For the Fish :
2 pounds fresh or frozen firm flesh white fish fillets, such as cod, cut into bite size strips
3/4 cup all-purpose flour
optional: salt and pepper
lime wedges
12 corn tortillas

For the Coleslaw Salad Topping :
4 cups prepackaged coleslaw mix
1/2 cup green onions, chopped
1/2 cup fresh cilantro, chopped
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 teaspoon sugar
1/2 teaspoon salt


For the Beer Batter:

  1. In a bowl combine 3/4 cup flour, cornstarch, paprika and baking powder.
  2. Add beer and egg; stir until batter is combined but still slightly lumpy.

For the Fish:

  1. Thaw fish, pat dry with paper towels.
  2. Sprinkle fish with salt and pepper.
  3. Preheat oven to 200 degrees.
  4. In a large skillet heat about 1-inch oil.
  5. Drop a sprinkle of flour into the hot oil if it sizzles then the oil is ready.
  6. Place the remaining flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess.
  7. Dip into batter.
  8. Fry fish, four pieces at a time, in hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
  9. Complete instructions visit Beer Batter Fish Tacos @ www.ladybehindthecurtain.com

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