A Different Kinda of Beer Battered Fish Tacos

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour offers more fiber and nutrients.

white fish fillets

🥗Healthier: salmon fillets

💰Cheaper: pollock fillets

Salmon is richer in omega-3 fatty acids, while pollock is often more affordable.

sour cream

🥗Healthier: Greek yogurt

Greek yogurt is lower in fat and higher in protein.

Remove the fish from its packaging.

Cut the fish into strips about half an inch thick.

Wash and completely dry the fish to ensure batter sticks.

Measure out 1 cup of beer, but note that more will be needed.

Measure out 1 cup of all-purpose flour and 1.5 cups of potato starch (1 cup in a separate bowl and 0.5 cup mixed with flour).

Add 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of paprika to the dry ingredients and sift together.

Add the beer to the dry ingredients and mix until the consistency resembles melted ice cream.

In another bowl, add salt to the potato starch and coat the fish strips with it to help the batter stick.

Heat about 3 cups of vegetable oil in a saucepan and use a thermometer to track the temperature.

Once the oil reaches 350 degrees Fahrenheit, dip a few pieces of fish into the wet batter.

Coat the battered fish with the dry potato starch again before placing it into the oil.

Carefully place the fish into the oil and cook on all sides until golden brown, about 6 to 8 minutes.

Place the cooked fish on a rack to drain and cool.

Minced a handful of cilantro for the sauce.

Combine 8 ounces of sour cream with 1/4 cup of minced cilantro and the juice of one lime for the sauce.

Dice fresh tomatoes and leftover red onions for toppings.

Heat corn tortillas on a hot pan until soft and flexible.

Assemble the tacos with the fish, sauce, and toppings, adding cotija cheese if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens