Fish Tacos Recipe

Prep the fish

Pat the fish fillets dry with paper towels and cut into 3–4 equal pieces suitable for tacos (about 3–4 ounces each). Lightly season both sides with 1/4 tsp salt and a pinch of pepper.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (roughly 2–3 cups). Heat over medium-high until the oil reaches 350°F (175°C) or a bubble sizzles when a small pinch of batter is dropped in.

Make the batter

In a mixing bowl whisk together 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 3/4 tsp salt, and 1/4 tsp pepper. In a separate bowl beat the egg and whisk in 1 cup cold beer. Gradually whisk the wet into the dry until just combined — a slightly lumpy batter is good. If batter seems too thick, add 1–2 tbsp more beer; it should coat the back of a spoon.

Dredge and fry

Lightly dredge each fish piece in a couple tablespoons of flour (from the 1/2 cup set aside) then shake off excess. Dip into the beer batter to fully coat, letting excess drip off. Carefully lower into the hot oil and fry in batches, 2–3 minutes per side, until golden-brown and cooked through (internal temp ~145°F/63°C). Avoid crowding the pan. Transfer to a wire rack or paper towels and lightly salt while hot.

Make the aioli while fish cooks: in a small bowl combine 1/2 cup mayonnaise, 2 cloves minced garlic, 1 tbsp fresh lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust salt or lime. Chill briefly if time allows to let flavors meld.

Combine 1 cup diced tomatoes, 1/4 cup diced red onion, 2 tbsp chopped cilantro, 1/2 minced jalapeño, 1 tbsp lime juice and 1/4 tsp salt in a bowl. Stir, taste, and adjust lime or salt. Let sit 5–10 minutes to marry flavors.

Warm tortillas: stack tortillas and warm in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven 8–10 minutes. Keep wrapped to stay warm.

Assemble tacos: place about 1/4 cup shredded cabbage on each tortilla, top with a piece of beer-battered fish, 1–2 tablespoons garlic aioli, and 2–3 tablespoons pico de gallo. Garnish with extra cilantro leaves and a squeeze of lime. Add hot sauce if desired.

Serve immediately while fish is hot and crispy. Leftover fish is best eaten within a day; store components separately for up to 2 days in the refrigerator.