Description
Delicious fish tacos with a crispy beer batter, served with fresh toppings.
Ingredients
Scale
- 1½ cups all-purpose flour (divided)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup beer
- 1 large egg
- 1 cup sour cream
- ¼ cup lime juice (from 3–4 limes)
- 2 tbsp chopped cilantro
- ½ tsp salt
- 1 lb. cod (or other firm white fish, cut into pieces)
- 12 corn tortillas (warmed)
- 2 cups finely shredded cabbage
- ½ cup cilantro
- lime wedges
- 1 quart oil for frying
Instructions
- In a small bowl, whisk together the crema ingredients. Refrigerate until ready to serve.
- Heat oil in a high-sided pan to 350°F.
- In a large shallow bowl, whisk together 1 cup flour, baking powder, and salt. Add in the beer and egg, and whisk until combined. A few lumps are okay.
- In a second large shallow bowl, add the remaining flour. Dredge the fish pieces in the flour.
- Shake off any excess and dredge in the beer batter.
- Fry the fish in batches until golden and cooked through, about 2-3 minutes per side.
- Drain the fish on a paper towel lined plate.
- Serve the fish in warmed tortillas with shredded cabbage, cilantro, lime wedges, and prepared crema. Enjoy!
Notes
- For extra flavor, add spices to the flour mix.
- Use any firm white fish for this recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg