Three tacos with LTC beer-battered fish, spicy Toad aoli sauce, shredded cheese, lettuce, tomato & onion. ASK ABOUT OUR GLUTEN FREE OPTION! on grilled corn tortillas with slaw, chips & salsa.

In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the LTC beer until the batter is smooth and thick enough to coat the back of a spoon.

Prepare the Beer Batter

Heat the oil in a deep skillet over medium-high heat. Dip each fish fillet into the beer batter, allowing excess to drip off, then carefully place into the hot oil. Fry until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.

Fry the Fish

While the fish is frying, warm the corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side. Assemble the tacos by placing pieces of fried fish on each tortilla, and topping with shredded cheese, lettuce, diced tomato, and onion.

Prepare the Tacos

Serve the tacos with a side of slaw, chips, salsa, and the spicy Toad aioli sauce.

Serve

LTC beer

all-purpose flour

cornstarch

baking powder

salt

white fish fillets (e.g., cod or tilapia)

oil (for frying)

corn tortillas

shredded cheese (e.g., cheddar or Monterey Jack)

lettuce, shredded

tomato, diced

onion, diced

slaw mix (cabbage and carrots)

chips

salsa

Baja Style Fish Tacos

baja style fish tacos

Recipe information

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