Quick Beer-Battered Fish Tacos
60% authentic · Fusion (British/Mexican)
A speedy and flavorful twist on fish and chips, transforming the classic into vibrant fish tacos. Crispy beer-battered fish pieces are served in warm tortillas with a zesty slaw and a creamy chipotle sauce.
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Ingredients
- Cod or Haddock fillets1 lb
- All-purpose flour1 cup
- Cornstarch1/4 cup
- Baking powder1 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Cold sparkling water or lager3/4 cup
- Corn tortillas8
- Shredded cabbage mix (coleslaw mix)2 cups
- Mayonnaise1/4 cup
- Chipotle peppers in adobo sauce1-2 tbsp, minced
- Lime juice1 tbsp
- Vegetable oil for frying3 cups
- Cilantro, chopped (optional)for garnish
Steps
- 1
Prepare the chipotle crema: In a small bowl, mix mayonnaise, minced chipotle peppers, and lime juice. Season with a pinch of salt. Set aside.
- 2
Prepare the batter: In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold sparkling water or lager until just combined. The batter should be thick but pourable.
- 3
Cut the fish: Cut the fish fillets into bite-sized pieces (about 1-inch cubes). Pat them thoroughly dry.
- 4
Heat the oil: Heat vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
- 5
Batter and fry the fish: Dip the fish pieces into the batter, ensuring they are well-coated. Carefully add the battered fish to the hot oil in batches, being careful not to overcrowd. Fry for 3-5 minutes, until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- 6
Warm the tortillas: Briefly warm the corn tortillas on a dry skillet or directly over a low gas flame until pliable.
- 7
Assemble the tacos: Place a portion of the fried fish pieces onto each warm tortilla. Top with shredded cabbage mix and a drizzle of the chipotle crema. Garnish with fresh cilantro if desired.
- 8
Serve immediately.
