Sizzling Street-Food Classic Lunch: Crispy Beer-Battered Fish Tacos

Allergens

Fish, Gluten (from flour)

Ingredients

• 1 lb fresh cod fillet, cut into bite
• sized pieces
• 2 cups all
• purpose flour
• 1 bottle (12 oz) of your favorite light beer
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 1/4 cup vegetable oil, for frying
• 8 small corn tortillas
• 1 cup shredded cabbage, mixed with a pinch of salt
• 2 limes, cut into wedges
• 1 avocado, sliced
• Fresh cilantro leaves, for garnish
• Hot sauce, to taste

Instructions

1. In a large mixing bowl, whisk together the flour, salt, black pepper, garlic powder, onion powder, smoked paprika, and a pinch of your favorite taco seasoning. Gradually pour in the beer while whisking until you have a smooth batter. Let it rest for 10 minutes.
2. Meanwhile, preheat a deep frying pan with vegetable oil over medium high heat. Once hot, test the oil by dropping a small amount of batter into it. If it sizzles and bubbles up quickly, the oil is ready.
3. Dip the fish pieces one at a time into the beer batter, letting any excess drip off before carefully placing them into the hot oil. Fry for 2 3 minutes per side until golden brown and crispy. Remove from heat and drain on paper towels.
4. Warm the corn tortillas in a pan or on the grill for 10 seconds each, just enough to give them a slight bend without breaking.
5. Assemble the tacos by placing two fish pieces into each tortilla, followed by shredded cabbage and a few avocado slices. Drizzle with your favorite hot sauce and garnish with fresh cilantro leaves. Serve immediately with lime wedges on the side.

Chef’s Insight

To ensure perfect texture, make sure not to overcrowd the pan when frying the fish.

Notes

This recipe can easily be doubled or tripled to serve more people.