Tempura Style Beer Battered Fish Tacos
Crispy, light-as-air white fish fried in a bubbly beer tempura batter served in warm tortillas with a zesty slaw.
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Ingredients
- 1 1/2 lbs White fish fillets (Cod or Mahi Mahi), cut into strips
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 12 oz Ice-cold light beer
- 1 tsp Baking powder
- 1 quart Vegetable oil for frying
- 12 pieces Small corn tortillas
- 2 cups Shredded cabbage
- 1/2 cup Mexican Crema or Sour Cream
- 2 whole Lime wedges
- 1 pinch Salt and Black Pepper
Instructions
- 1
Pat the fish strips completely dry with paper towels and season lightly with salt and pepper.
- 2
In a large bowl, whisk together the flour, cornstarch, and baking powder.
- 3
Slowly pour the ice-cold beer into the flour mixture, whisking gently until just combined; do not overmix, a few lumps are fine.
- 4
Heat vegetable oil in a deep pot or Dutch oven to 375°F (190°C).
- 5
Dredge fish strips in a little extra dry flour, dip into the beer batter, and carefully drop into the hot oil.
- 6
Fry the fish in batches for 3-4 minutes until golden brown and crispy, then drain on a wire rack.
- 7
Warm the tortillas in a dry skillet or over an open flame until pliable.
- 8
Assemble tacos by placing fish in tortillas, topping with cabbage, a drizzle of crema, and a squeeze of lime.
Nutrition per Serving
540
Calories
28g
Protein
48g
Carbs
24g
Fat
4g
Fiber
3g
Sugar
620mg
Sodium
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