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

Ingredients

• 2 lb White Fish (small mouth bass, tilapia, cod, bluegill, mahi-mahi, etc.)
• Vegetable oil (roughly 12 fl. oz. depending on your pan size)

Batter:

• 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

Radish Slaw:

• 1 bunch radishes
• 4 tbsp. Lime juice
• 1 tsp. Salt
• 1 tsp. Pepper

Taco Ingredients Ideas:

• Corn tortillas
• Sour cream
• Cheese
• Cilantro Lime Dip (recipe in blog here)
• Pico de gallo
• Baja Sauce
• Radish Slaw
• Shredded cabbage
• Chiltepín Sauce

Steps

Radish Slaw:

1. Cut green tops and the root bottom of radishes off.
2. Shred radishes using the larger side of a cheese grater.
3. Mix with lime, salt, and pepper.

Fried Fish:

1. Clean and cut fish into 4” long x 1” wide strips
2. Mix all dry batter ingredients together
3. Using a whisk, mix beer and egg into dry ingredients until all lumps are gone
4. Add fish into batter
5. Place oil in a cast iron, 2” deep and heat over medium heat
6. Test your oil temperature by dropping a small amount of batter into oil. It should sizzle immediately but not splatter (350°-375°).
7. Place 1 layer of fish into hot oil, cook until the bottom side looks crispy and golden (3-4 min)
8. Flip and cook bottom side until crispy and golden
9. Remove and place on plate lined with a paper towel to absorb excess oil
10. Repeat until all fish is cooked

Tacos:

1. 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
2. Place fish in tortilla, load up with all of your favorite toppings, and enjoy!