These delicious beer battered crispy fish tacos are a new twist on a Baja classic! Dipped in a spicy beer batter and topped with a crunch and fresh slaw, these fish tacos will be the new standard to any summer party!
Beer Battered Fish
- 2.5 cups flour
- 1/2 cup flour (this is to be used for dredging the fish)
- 2 eggs
- 1 12 oz Corona Beer
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp chipotle powder
- 1/2 lime (zested)
- 1 tbsp garlic powder
- 2 pounds white fish (cod, haddock, etc)
- 10 cups vegetable oil (for frying)
Chipotle Lime Crema
- 1 cup sour cream
- 3 chipotle (from a can of chipotle in adobe sauce)
- 1/2 lime (zested)
- 1 cup red cabbage (sliced thinly)
- 1/2 cup jicama (sliced thinly)
- 1/4 cup red onion (finely diced)
- radishes (thinly julienned (cut into strips))
- 2 tbsp cilantro (chopped)
- 1/2 jalapeno (finely sliced)
- 1/2 orange (juiced and zested)
- salt and pepper (to taste)
- lime wedges
- 8 taco size flour tortillas (toasted on a pan or a grill)
- cotija cheese
Beer Batter Fish
- Create a beer batter by combining the beer, eggs, 2 1/2 cups of the flour, the baking powder, salt, and pepper in a bowl. Beat with a whisk until thick, frothy, and thoroughly blended. Let it rest for 5 minutes in the fridge.
- Cut the fish into bite size pieces. Once it get battered and deep fried it will puff up so bite size is perfect.
- In a large sauce pan heat the oil to 375-degrees F. Check if it is hot enough with a thermometer or just a drop a bit of batter into the oil, if it bubbles around the batter and starts to turn it a golden brown then it is ready.
- Combine all the slaw ingredients in a bowl and toss them. Taste for seasoning.
- Chipotle Crema
- Combine the sour cream and chipotles in a blender or food processor. Combine until smooth. Taste for seasoning.
Frying the Fish
- Dredge the fish in the flour first, shake off access and using a fork or tongs dip into the beer batter. Let the access batter drip off and place and place into the hot oil. Allow to cook for 4-5 minutes, flipping over once and then removing onto a plate lined with paper towels. It’s easiest to use either a slotted spoon or a spider to remove the fish from the oil. Continue to do this until all the fish has been fried.
Assembling the Tacos
- Using a squirt bottle or a spoon, place a little bit of the chipotle crema on the bottom of warm tortillas. Top with battered fish, jicama slaw, some more chipotle crema and plenty of cilantro and cotija cheese.
- When making these for a crowd, you can keep the fish warm in an 200 degree oven.
- The chipotle crema can be made a week ahead of time.
- Nutritional information should only be used as for guidance and informational purposes only.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Fish and Seafood
- Cuisine: American, Mexican