There is nothing like ending a long day of fishing with some beach-side, homemade fish tacos from the day’s bounty. This recipe is, hands down, our favorite fish taco recipe to date.
Beer Battered Fish Tacos
Serves: 6 Cooking Time: 30 min
- 2 lb White Fish (small mouth bass, tilapia, cod, bluegill, mahi-mahi, etc.)
- Vegetable oil (roughly 12 fl. oz. depending on your pan size)
- 3/4 c. Flour
- 1/4 c. Corn starch
- 1 tbsp. Paprika
- 1 tbsp. Cumin
- 2 tsp. Cayenne Pepper
- 2 tsp. Garlic powder
- 1 tsp. Baking Powder
- 1 tsp. Onion Powder
- 1 tsp. Seasoned salt
- 1 tsp. Pepper
- 1 c. Beer
- 1 Egg
- 1 bunch radishes
- 4 tbsp. Lime juice
- 1 tsp. Salt
- 1 tsp. Pepper
Taco Ingredients Ideas:
- Corn tortillas
- Sour cream
- Cilantro Lime Dip (recipe in blog here)
- Pico de gallo
- Baja Sauce
- Radish Slaw
- Shredded cabbage
- Chiltepín Sauce
- Cut green tops and the root bottom of radishes off.
- Shred radishes using the larger side of a cheese grater.
- Mix with lime, salt, and pepper.
- Clean and cut fish into 4” long x 1” wide strips
- Mix all dry batter ingredients together
- Using a whisk, mix beer and egg into dry ingredients until all lumps are gone
- Add fish into batter
- Place oil in a cast iron, 2” deep and heat over medium heat
- Test your oil temperature by dropping a small amount of batter into oil. It should sizzle immediately but not splatter (350°-375°).
- Place 1 layer of fish into hot oil, cook until the bottom side looks crispy and golden (3-4 min)
- Flip and cook bottom side until crispy and golden
- Remove and place on plate lined with a paper towel to absorb excess oil
- Repeat until all fish is cooked
- Heat tortillas; we prefer to heat them over the burner flame on our stove, but have many friends who prefer the give their tortillas a quick fry in the oil
- Place fish in tortilla, load up with all of your favorite toppings, and enjoy!