Golden, crispy beer-battered fish plays a starring role in tacos. Garnish loaded tacos with diced mango or pineapple, shredded cabbage, sliced avocado, minced red onion, and chopped cilantro. Pair with your favorite ice-cold beverage and celebrate summer!
Ingredients
- 1½ pounds white fish (such as cod, haddock, or halibut), cut into 1-inch-wide strips
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper (or a pinch of cayenne pepper if you like more heat)
- 1 cup lager or pilsner (enjoy the rest of the can as your reward)
- 4 soft corn or flour tortillas, for tacos
- Quartered limes, optional
- Chopped cilantro, optional
Preparation
Pat fish strips dry with paper towel, then season with salt and pepper on both sides. Set aside.
In a high-sided cast-iron or heavy-duty skillet, deep and wide pot, or deep fryer, add 2 inches of the oil and heat to 350ºF (use a deep-fry thermometer to check temperature).
While the oil heats, mix together the flour, salt, and pepper in a shallow bowl. Whisk in the beer, breaking up any clumps.
Once the oil reaches 350ºF, dip the fish pieces in the batter, allowing the excess to drain back into the bowl. Carefully place the fish in the hot oil, adding just enough fish pieces to not crowd the pot. Fry the fish for 3 to 4 minutes until golden on all sides. Remove the fried fish using tongs or a spoon and transfer to wire rack placed over a baking sheet or a plate lined with paper towel. Bring the hot oil back to 350ºF and repeat the frying process.
To assemble the tacos: Warm the tortillas in a dry skillet. Place tortillas on a plate, add fried fish, top with some coleslaw and/or pickled red onions, drizzle with Mexican crema (blend sour cream, crème fraîche, or yogurt with some mayo and a hearty splash of fresh lime juice.
