Beer Battered Fish Tacos with Cilantro Crema
Crispy fried beer-battered fish layered in warm corn tortillas and topped with tangy cilantro crema, crunchy cabbage, and cheese. A summery favorite packed with flavor, perfect for taco nights.
6
tacos
Ingredients
For the Fish Tacos
- vegetable oil for frying
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1 tsp (2 g) coriander
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cumin
- 1 tbsp (18 g) kosher salt
- freshly ground black pepper to taste
- 12 oz (355 ml) ale any favorite ale
- 1 1/2 lbs (680 g) white fish fillets cod, halibut, tilapia, etc.; cut into thick strips
- fine grain sea salt
- 12 corn tortillas
- cilantro crema see recipe below
- red cabbage thinly sliced, for topping
- lime wedges for garnish
- queso fresco or cotija cheese for topping
For the Cilantro Crema
- 8 oz (225 g) sour cream
- 1 cup (16 g) cilantro chopped
- 1 (8 g) serrano chile seeded and chopped
- 1/4 cup (60 ml) lime juice fresh
- 2 tbsp (30 ml) olive oil
- 1 tbsp (18 g) kosher salt
Equipment
- Deep Frying Pan or Dutch Oven
- Mixing bowls
- Whisk
- Tongs
- Paper towels
- Cooling Rack and Sheet Pan
- Blender or Food Processor
Instructions
- Start warming 1 to 1 1/2 inches of oil in a pan over medium heat to 375°F (190°C). Whisk together the flour, baking powder, coriander, smoked paprika, cumin, 1 tablespoon kosher salt, and freshly ground black pepper to taste. Whisk in the beer and set the batter in the fridge for 20 minutes.
- While the oil is warming and batter is resting, prepare the crema. Season the strips of fish with salt and pepper on both sides. Dip the fish in the batter, shaking off any excess, and lower into the oil to fry in small batches. Don’t overcrowd the pan, and maintain 375°F between batches.
- Fry the fish until golden brown on both sides, 2–4 minutes depending on the size of the pieces. Transfer the fish to a paper towel-lined plate and season immediately with the fine grain salt. Keep finished pieces warm in a 200°F (93°C) oven on a cooling rack set over a sheet pan.
- For the cilantro crema: Mix sour cream, cilantro, serrano chile, lime juice, olive oil, and kosher salt in a blender until well combined.
- Serve the tacos: Warm corn tortillas and fill with beer-battered fish, red cabbage, a generous drizzle of cilantro crema, and crumbled queso fresco or cotija. Garnish with lime wedges.
Notes
Use any mild white fish for best flavor and texture. Keep the batter cold and oil hot for ultimate crispiness.
Nutrition
Calories: 428kcal | Carbohydrates: 37g | Protein: 23g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 1390mg | Potassium: 410mg | Fiber: 2g | Sugar: 3g | Vitamin A: 310IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 2.2mg