Jun 12, 2012

Beer Battered Fish Tacos

From the kitchen of: Isabel  Makes: 6-8 servings
Total time: 10 min to prep, 15 min to fry

My very first recipe on Pretty Tasty Things was a Tilapia Fish Taco. It’s been a year and a few months since then and I still consider it one of my favorites. A few weeks ago when I asked my mom what she wanted for Mother’s Day, she replied “All I want is a meal cooked by you.” That is one thing I can certainly do. Plus, I’d rather make her a great meal than buy her something she’ll never wear or most likely return. Haha. Sorry Mom, you’re just very particular!

She came into town for Mother’s Day, and I made her, my sister who became a mom earlier this year, and my brother a throwback meal of my first recipe, but done slightly different. If you’ve been following Pretty Tasty Things, I’ve made a number of different tacos such as Carne Asada Tacos and Carne Adovada Tacos. They’re just so versatile that you can incorporate your own flavors and style. This time, I made my family Beer Battered Tilapia Fish Tacos topped with a sweet roasted corn salad, spicy chipotle aioli and red cabbage. Oh, speaking of beer, I definitely should drink less of it and include it in more of my cooking. The beer made for a crispy outer shell allowing the fish to stay moist and juicy.

6 fresh Tilapia fillets, or any firm white fish
1 1/2 cup flour, for batter
1/2 cup flour, for fish
1/4 cornstarch
1/2 teaspoon cayenne pepper
1 bottle of beer, preferably an ale or lager
vegetable oil, for frying
salt + pepper
flour tortillas

1. Prep the fish.
Slice each Tilapia fillet into 8 equal portions. Season liberally with salt and pepper.

2. Make beer batter. In a medium-size bowl, add the dry ingredients — 1 1/2 cup flour, cornstarch, cayenne pepper, salt and pepper. Slowly whisk in one bottle of beer. I used Fat Tire since that was already in my fridge. The batter’s consistency is similar to pancake batter.

3. Fry the fish. In a large pot or dutch oven, add vegetable oil about 2 inches deep. Heat oil to 350°. Meanwhile, lightly flour the seasoned fish portions in 1/2 cup of flour. Pat off the excess flour. Taking one fish at a time, dip it in the batter. Slowly drop the coated fish into the hot oil cooking 5-7 pieces at a time. Fry each side for 1 minute or so until the batter turns golden brown. Remove from oil and place on a paper towel lined tray. Season with salt and pepper while the fish is still hot. Repeat process with the rest of the fish portions.

4. Assemble tacos. Warm flour tacos either by microwave or oven. Add about 3 fish portions to each taco and top with roasted corn salad, chipotle aioli and red cabbage. Enjoy!

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