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Fish tacos are so freaking amazing. More folks should take the opportunity to indulge in fish taco deliciousness. What makes these particular Crispy Beer Battered Fish Tacos so good? Two things, the beer batter, and the homemade Baja sauce make this taco night memorable. The sauce is so good you almost don’t need any other toppings, aside from a lime wedge…pickled shallots…maybe some cilantro. Tacos anyone?
I’m just a big fan of fish tacos in general, particularly of a fried fish taco. I’ve got a beer batter that will make the fish light and crispy. It’s the combination of the bubbles from the beer that works with rice flour. Together, these two create a batter that is neither heavy nor oily, more like a deep-fried cloud, it’s that light.
Crispy Beer Battered Fish Tacos are nothing without a beautiful Baja sauce. It’s creamy, fresh, and tangy, thanks to fresh lime juice and zest. I adore this sauce on my tacos and the Baja sauce is the jewel in the crown of the dish.
To make these Crispy Beer Battered Fish Tacos sing, I make a batch of quick-pickled shallots. Pickled shallots take the tacos to a whole new level; a tangy vinegary-ness that pricks the tastebuds with peppery sweet pickled vinegar flavor. It completes the whole taco experience. Put it all together, a toasty warm tortilla, a piece of crisp beer-battered fish, a swirl of Baja sauce, and a few slices of pickled shallot. Oh, and a cold beer to wash it all down – now THIS is taco night!
Crispy Beer Battered Fish Tacos are from the Baja-Style Taco Party at Table for 12. It is served with Herby Cucumber Salad, Borracho Baked Beans, Grilled Corn Esquites, and Dulce de Leche Lava Cakes.
Crispy Beer Battered Fish Tacos
Yield(s): Serves 6
15m prep time
20m cook time
you're making mealtime meaningful.
Beer battered fish:
- 32 oz. white fish, cut into 4 inch strips and patted dry
- 1 3/4 cups all purpose flour
- 1/3 cup rice flour
- 1 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups light beer
- 6 cups vegetable oil, for frying
For Baja sauce:
- 1 cup sour cream
- 2 tablespoons mayo
- 1 lime, juiced and zested
- 2 garlic cloves
- 1/3 cup fresh cilantro, chopped
For Tacos:
- 12 flour tortillas (Patty Pan)
- 1/2 cup fresh cilantro, chopped
- 1/4 head green cabbage (3 cups), sliced very thin
- 1 lime, juiced and 1 lime cut into wedges
- 1 1/2 shallots
- 1/4 cup red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
Preparation
- Preheat vegetable oil in a heavy-duty pot or Dutch oven over high heat, equipped with a thermometer. Prepare a wire rack lined sheet tray for frying while oil temp rises to 350°F.
- In a mixing bowl, whisk together all ingredients for beer batter until smooth. Set aside.
- In a separate bowl, combine red wine vinegar, sugar, and salt until dissolved. Add sliced shallots to the bowl and let pickle for 15 - 20 minutes.
- Prepare Baja sauce by blending all ingredients using an immersion blender. Taste for seasoning and set aside. Taste for limey, salty & cilantro-y.
- Toss cabbage, cilantro, and juice of one lime together in a bowl for the crunchy topping.
- Fry fish using gloves to dredge each piece in beer batter, then gently lay in hot oil. Fry for 2 - 3 minutes or until golden. Remove to a wire rack tray and season with salt.
- Dry toast flour tortillas in a pan or comal until they soften and start to brown. Hold in a tortilla warmer.
- Assemble tacos with one piece of fish, Baja sauce, cabbage slaw, pickled shallots, and a lime wedge. Enjoy!
This recipe is from the Baja-Style Taco Party menu at Table for 12.