Beer Battered Fish Tacos (3) Recipe

Name: La Ristra New Mexican Kitchens Beer Battered Fish Tacos (3) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 pound White fish fillets (e.g., cod or haddock); 1 cup All-purpose flour; 1 cup Cornstarch; 1 tsp Baking powder; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Beer (lager or ale); 2 cups Vegetable oil (for frying); 6 pieces Corn tortillas; 2 cups Red cabbage (shredded); 1 piece Mango (diced); 0.5 cup Cilantro (chopped); 1 piece Lime (juiced); 1 tbs Hot sauce; 1 tbs Honey

Inspired by La Ristra New Mexican Kitchen

Time45m

Serves3

served with a sweet flavor

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Ingredients

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For the Beer Battered Fish

1 pound White fish fillets (e.g., cod or haddock)

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Baking powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cup Beer (lager or ale)

2 cups Vegetable oil (for frying)

For the Tacos

6 pieces Corn tortillas

2 cups Red cabbage (shredded)

1 piece Mango (diced)

1/2 cup Cilantro (chopped)

1 piece Lime (juiced)

1 tbs Hot sauce

1 tbs Honey

Method

Preparing the Beer Battered Fish

Prepare the Batter

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Mix well to ensure even distribution of the dry ingredients.

Add Beer

Gradually whisk in the beer until the batter is smooth and free of lumps. The batter should be thick enough to coat the back of a spoon.

Heat Oil

In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Batter the Fish

Dip each fish fillet into the batter, allowing excess batter to drip off.

Fry the Fish

Carefully place the battered fish fillets into the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.

Assembling the Tacos

Warm the Tortillas

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Layer the Ingredients

On each tortilla, place a generous amount of shredded red cabbage, a piece of the fried fish, diced mango, and a sprinkle of chopped cilantro.

Add Flavor

Drizzle lime juice over the tacos, then add hot sauce and a touch of honey for sweetness.

Serve

Serve the tacos warm, garnished with extra lime wedges and cilantro if desired.