Wonderful Fried Fish Tacos

Wonderful Fried Fish Tacos

40
Christine 0

"Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet."

Ingredients 45 m {{adjustedServings}} servings 472 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. In a shallow bowl, whisk together beer, flour, and salt.
  2. Rinse fish, and pat dry. Cut into 10 equal pieces.
  3. In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
  4. Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 40

  1. 51 Ratings

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Suzy
1/7/2006

This recipe was wonderful after I added seasoning salt, pepper, and garlic powder to the batter. I did not serve it with a salsa but rather a mix of chopped tomatoes, cilantro and onion (no juices) and made a sauce of mayo, lime juice, fresh crushed garlic, diced jalapeno, and chili powder. The sauce and that bit of flavor punch makes all the difference. Add some shredded jack cheese to the tacos too!

OCEANTIKI
1/10/2004

I had a hankering for a fish taco and found this recipe. I thought it was great - only thing I would add is that it lacked "zip" so I think the next time I make it I will add some spice...

Laura
9/7/2010

I have used this recipe many times since finding it here. You have to adjust spices to your liking, but the easiest part is remembering that beer to flour ratio is about equal parts. Dry your fish with paper towels and dredge in flour first before the batter.. fries up very nicely! I make a tarter sauce with mayo, pickle relish (sweet), lemon or lime juice, cayenne pepper & cumin. This is awesome!! I've been on a fish kick since finding it.. I'm ready for some more soon. Cod or Haddock are great..