Beer Battered Fish Tacos Recipe
Alaskan pollock lettuce pico southwest sauce
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Ingredients
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Fish
Tacos
Pico de Gallo
Southwest Sauce
Method
Preparing the Fish
- 1
Make the Beer Batter
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually add the beer, mixing until the batter is smooth and slightly thick. Let it rest for about 10 minutes.
- 2
Heat the Oil
In a large skillet or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Batter and Fry the Fish
Dip each Alaskan pollock fillet into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil, frying in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Making the Pico de Gallo
- 4
Combine Ingredients
In a bowl, mix together the diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice, and salt. Stir well and set aside to let the flavors meld.
Preparing the Southwest Sauce
- 5
Mix the Sauce
In a small bowl, combine the mayonnaise, sour cream, chipotle chili powder, lime juice, and salt. Mix until smooth and well combined.
Assembling the Tacos
- 6
Warm the Tortillas
In a dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.
- 7
Fill the Tacos
Place a few pieces of the fried fish in the center of each tortilla. Top with shredded lettuce, a generous spoonful of pico de gallo, and drizzle with the southwest sauce.
- 8
Serve
Fold the tortillas over the filling, and serve immediately with extra lime wedges on the side.
