Crispy Corn and Beer Battered Fish Tacos
Dive into a flavor-packed fiesta with these Crispy Corn and Beer Battered Fish Tacos! Featuring tender white fish coated in a light, golden beer batter infused with smoky paprika and garlic, each bite delivers a satisfying crunch. These tacos are loaded with vibrant toppings, including shredded purple cabbage, creamy avocado slices, zesty pico de gallo, and a drizzle of tangy crema or sour cream. Nestled in warm corn tortillas and garnished with fresh cilantro and lime wedges, this easy-to-make recipe is perfect for a Taco Tuesday upgrade or a crowd-pleasing dinner. With just 40 minutes from preparation to table, these tacos bring restaurant-quality flair to your kitchen with a balance of bold flavors and irresistible textures.
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Recipe Information
Ingredients
- 1 lb Cod fillets (or other white fish like haddock or tilapia), cut into 1-inch wide strips
- 1 cup All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Baking powder
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Lager-style beer, cold
- 2 cups Vegetable oil (for frying)
- 8 pieces Small corn tortillas
- 1 cup Shredded purple cabbage
- 0.5 cup Pico de gallo
- 1 piece Avocado, sliced
- 0.25 cup Crema or sour cream
- 2 tbsp Fresh cilantro, chopped
- 2 pieces Lime wedges, for serving
Instructions
1. Prepare the batter by whisking together the flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper in a medium bowl.
2. Gradually pour in the cold beer while whisking until the batter is smooth and well-combined. Set aside to rest for 5 minutes.
3. Heat the vegetable oil in a deep skillet or frying pan to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
4. Pat the fish pieces dry with paper towels. Lightly coat each piece in a dusting of flour to help the batter adhere better.
5. Dip each floured fish strip into the beer batter, ensuring it is fully coated, and carefully place it into the hot oil. Fry 3-4 pieces at a time to avoid crowding the pan.
6. Cook the fish for 3-4 minutes per side or until golden brown and crispy. Transfer the fried fish to a paper towel-lined plate to drain excess oil.
7. Warm the corn tortillas in a dry skillet or microwave until pliable.
8. Assemble the tacos by layering a piece of fried fish on each tortilla. Top with shredded purple cabbage, pico de gallo, sliced avocado, and a drizzle of crema or sour cream.
9. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing. Enjoy immediately!
Nutrition Facts
Calories |
5970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.5 g | 660% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 3855 mg | 168% | |
| Total Carbohydrate | 234.1 g | 85% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 9.2 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 360 mg | 28% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3235 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
