Beer Battered Fish Tacos a Perfect Meal for Get-togethers

4 min read

Beer Battered Fish Tacos

Beer battered fish tacos are the perfect summer meal. A favorite for family meals and friends get-together.

The tacos covered with super flavors and with light batter is always a win. Go with the dark beer always. Also, Cod is the most taco friendly fish out there. It is pleasant mild tasting flaky white fish, which is going to make your taco taste delicious.

When it comes to toppings, fish tacos go well with cabbage slaw, cheese, cilantro, jalapeno slices, red onion, and guacamole are some of the best picks. So today’s recipes are all about fish tacos. Just thought of tacos itself is mouthwatering.

Why not try these utterly amazing recipes for the coming season. We are presenting the recipes for ‘Beer Battered Fish Tacos with Jalapeno Crema,’Baja Beer Battered Fish Tacos,’Baja Style Fish Tacos’ and ‘Beer Battered Crispy Fish Tacos’ below.

 

Let us start the party with the ingredients:

BEER BATTERED FISH TACOS WITH JALAPENO CREMA 

INGREDIENTS

  • 1 lb cod (cut into 16 slices)
  • 1 cup all-purpose flour
  • ½ cup cabbage (shredded)
  • One avocado (sliced)
  • 1 cup beer
  • One large egg
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 tsp white vinegar
  • 1 tbsp jalapeno (minced)
  • ¼ cup fresh cilantro (chopped)
  • ½ cup canola oil
  • Juice of 1 lime
  • 1 tsp kosher salt
  • ¼ tsp cayenne pepper
BEER BATTERED FISH TACOS
Pic Credit Girl and the Kitchen

STEPS TO FOLLOW

  • Salt the cod in a mixing bowl and keep it aside.
  • In the meantime, prepare the batter for fish by mixing the flour, cayenne, beer, egg, and salt in a large bowl.
  • Mix until well combined.
  • Keep aside at room temperature.
  • Mix mayonnaise, lime juice, vinegar, sour cream, jalapeno, cilantro and ½ tsp salt in a small bowl. Refrigerate until ready to serve.
  • Preheat oil to 350 degrees in a large pot.
  • Dip fish into the batter and make sure the excess batter drips off before allowing into the oil.
  • Fry the fish to 5 minutes until both the sides are evenly brown.
  • Then place it on a plate with a paper towel.
  • Season the fish with salt.
  • Warm the tortillas in a dry skillet.
  • Serve the tacos with crema.
  • Garnish with cilantro, avocado, cabbage, and lime.

Also Read: Honey Butter Chicken and Saucy Bean Tacos

BAJA BEER BATTERED FISH TACOS

INGREDIENTS

  • 2qt. canola oil (or vegetable oil or safflower oil)
  • Sauce:
    • ¼ cup chipotle hot sauce
    • 1 cup sour cream
    • Salt and pepper to taste
  •  Slaw:
    • 2 cups jicama (shredded)
    • ¼ red onion (chopped)
    • 2 tbsp olive oil
    • 1/3 cup cilantro (chopped)
    • 2 Fresno chilies (thinly sliced)
    • A ¼ cup of lime juice
    • 1 tbsp honey
    • ½ tsp ground cumin
    • 1 tsp salt
    • 1 tsp pepper
  • Fish:
    • 2 lb skinless cod ( cut into 1-inch pieces)
    • 1½ cups flour
    • 1 tsp granulated garlic
    • 1 tsp granulated onion
    • 1 tsp chili powder
    • One bottle lager beer
    • 1 tsp salt
    • 1 tsp sea salt
  • Tortillas and Toppings
    • Eight corn tortillas
    • Sliced pickled jalapeno peppers
    • Shredded green cabbage
    • Crumbled queso fresco
BAJA BEER BATTERED FISH TACOS
Pic Credit Rachael Ray Every Day

STEPS TO FOLLOW

  • Heat the canola oil in a Dutch oven over medium-high heat.
  • Mix the sour cream and hot chipotle sauce in a small bowl.
  • Season the sauce with salt and pepper.
  • Whisk the lime juice with olive oil, honey, and cumin in a large bowl.
  • Season it with salt.
  • Toss in the shallot, chilies, cilantro, and jicama.
  • Whisk the flour, spices, and salt in a medium bowl.
  • Then whisk in the beer.
  • Coat the fish in the batter (work on batches).
  • Fry the fishes for minutes until they change to deep golden color.
  • Drain the fish on paper towels.
  • Season with sea salt.
  • Cook the tortillas in a dry skillet until softens and is charred.
  • Prepare the tacos with tortilla, fish, jicama slaw, and chipotle sauce.
  • Add the toppings.

Also Read: Perfect Homemade Tacos Stuffed With Legumes

BAJA STYLE FISH TACOS

INGREDIENTS

  • Beer Batter:
    • 1 cup all-purpose flour
    • 1 cup dark Mexican beer
    • 1 tsp salt
    • ½ tsp ground black pepper
  • Cream Sauce:
    • 2/3 cup sour cream
    • 1/3 cup mayonnaise
    • 2 tbsp lemon juice (fresh)
    • 1 tsp lemon zest (grated)
    • 2 tbsp water
    • 1 tsp salt
    • 1 tsp ground black pepper
  • Fish Tacos:
    • 2 pounds skinned halibut (cut into ½ inch strips of 5)
    • 1 cup all-purpose flour
    • 2 cups shredded cabbage
    • 2 cups tomatillo salsa
    • Corn tortillas
    • Oil (for frying)
    • 1 tsp salt
    • 1 tsp ground black pepper
    • Pickled jalapenos (for garnishing)
BAJA STYLE FISH TACOS
Pic Credit Food Network

STEPS TO FOLLOW

  • For the beer batter:
    • In a medium bowl, mix the flour with salt and pepper.
    • Gradually whisk the beer into the flour.
    • Keep aside and keep the batter rest for 15 minutes.
  • For the cream sauce:
    • In a bowl, add mayonnaise and cream and mix it well.
    • Whisk in the lemon juice, lemon zest, and water to it.
    • Season it with the salt and pepper.
  • For the fish:
    • Heat the oil (add in the depth of 1 inch) in a large skillet over medium heat.
    • Combine the flour and salt in a large plate.
    • Season with salt and pepper.
    • Coat the fishes with flour.
    • Dip the fillets in the batter and coat on both sides.
    • Fry in hot oil for 5 minutes until it turns into a golden brown color.
    • Place in a paper towel to drain.
    • Prepare the tacos with tortillas and fish.
    • For toppings use shredded cabbage, tomatillo, salsa, cream, and pickled jalapenos.

Read Now: Honey Butter Chicken and Saucy Bean Tacos

BEER BATTERED CRISPY FISH TACOS

INGREDIENTS

  • 1½ cups flour
  • 1 pound Codfish (cut into 1½ strips)
  • 1 cup green cabbage (shredded)
  • 12 ounces dark beer
  • ½ cup cornstarch
  • One large egg
  • 6 cups ice
  • 2 tsp chili powder
  • 2 tbsp lime juice
  • 16 small corn tortillas
  • 1 tbsp kosher salt
  • ½ tsp ground black pepper
  • Canola oil for frying
  • La Victoria Salsa
  • Crema (recipe below)
BEER BATTERED CRISPY FISH TACOS
Pic Credit Betty Crocker

STEPS TO FOLLOW

  • Add 1 cup flour with salt, beer, cornstarch, and egg and make the batter.
  • Keep the ice on a large bowl.
  • Keep the batter bowl above the ice bowl to remain cold.
  • In another bowl add ground black pepper, chili powder, flour, and salt and mix well together.
  • Heat canola oil in a Dutch oven to a depth of 3 inches.
  • Coat the pieces of cod in the flour mixture and then into the batter.
  • Carefully drop the fishes into the oil and fry for 4 minutes until it becomes crisp and brown.
  • They are once done remove them to a baking sheet with a cooling rack.
  • Then, wrap your tortillas in a paper towel and microwave for 20 seconds
  • Add the juice of one lime with cabbage into a bowl and mix well.
  • Assemble the tortillas with crema and salsa.

 

CREMA RECIPE:

INGREDIENTS

  • 1 tbsp lime juice
  • ¼ cup mayonnaise
  • 1 tsp lime zest
  • ¼ cup sour cream
  • ½ tsp kosher salt

STEPS TO FOLLOW:

  • Mix all the ingredients well and refrigerate for at least an hour.

 

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