Crispy Beer Battered Fish Tacos

Bring your Mexican date night home with these Crispy Beer Battered Fish Tacos that are perfect for pairing with a marg and chips and salsa.


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. Get full recipe==>>

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