Crispy Beer Battered Fish Tacos Recipes

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Hi, welcome to our recipe blog. Here you can get a guide on just how to make extremely yummy Crispy Beer Battered Fish Tacos recipes. The production process is really simple, you just need to follow the methods that we have composed on this web page. The adhering to are the stages of exactly how to cook Crispy Beer Battered Fish Tacos. Please follow the directions well.

Crispy Beer Battered Fish Tacos

These Crispy Beer Battered Fish Tacos bring warmer weather right to your kitchen!

Crispy Beer Battered Fish Tacos



For the Slaw:

  • ⅔ head red cabbage, shredded
  • 1 large carrot, grated
  • ½ red onion, thinly sliced
  • ½ cup apple cider vinegar or red wine vinegar
  • ¼ cup water
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • 1 teaspoon red pepper flakes

For the Fish:

  • 1 quart vegetable, for frying
  • 1 pound thick-cut cod pieces
  • ½ cup all-purpose flour
  • 1 tbsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 egg, beaten
  • 6 oz light beer
  • 8-10 corn or flour tortillas, toasted
  • Lime wedges, guacamole, and salsa, for serving


For the Slaw:

  1. Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Set aside until your fish is ready. This step can be made 2 hours ahead of time if you wish.

For the Fish:

  1. Heat oil in a deep Dutch oven to 365 degrees F (185 degrees C). Pat the fish dry, and season with salt and pepper.
  2. While the oil comes to temp, combine flour, garlic powder, 1 teaspoons salt, and 1 teaspoons pepper. Stir egg into dry ingredients.
  3. Gradually mix in the beer until a thin batter is formed.
  4. Dip fish fillets into the batter, then drop one at a time into hot oil.
  5. Fry fish, turning once until both sides are golden brown.
  6. Drain on paper towels, and serve warm.
  7. To assemble tacos, place a few large pieces of the fish into a warmed tortilla, Top with a squeeze of lime, a spoonful of guacamole, a bit of salsa, and 2 tablespoons of the slaw. Serve immediately.

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