Beer-Battered Fish Tacos

Total Time Prep: 25 min. + chilling Cook: 5 min./batch
Yield 6 servings
Test Kitchen Approved
If you can't keep your excitement under wraps while assembling these beer-battered fish tacos, that's understandable. Enjoy fresh fish at its best, along with a crunchy, zesty slaw, packaged like a gift in a soft tortilla.

Ingredients

  • 2 cups shredded cabbage
  • 3 tablespoons mayonnaise
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • Oil for deep-fat frying
  • BATTER:
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup very cold beer or nonalcoholic beer
  • 1 pound cod fillets, cut into 1-inch strips
  • 6 corn tortillas (6 inches), warmed
  • Optional toppings: Diced tomatoes, sliced avocado and pickled red onion

Directions

  1. In a small bowl, combine the first 7 ingredients. Refrigerate, covered, at least 30 minutes. Meanwhile, in an electric skillet or deep-fat fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder, salt and cayenne pepper. Stir in beer until smooth. In batches, dip fillets in batter; allow excess to drip off.
  2. Fry fish in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve in tortillas with cabbage mixture. Top with tomato, avocado and onion if desired.

Nutrition Facts

1 taco: 303 calories, 15g fat (2g saturated fat), 35mg cholesterol, 448mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 15g protein.

This fried fish taco recipe is easy to make for dinner any night of the week. Use cod, halibut, walleye or any flaky whitefish that can stand up to a good beer batter and hot oil. Serve with crunchy cabbage and warm tortillas.—Taste Recipes Test Kitchen
Recipe Creator

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