How to make Fish Tacos | Crispy Beer Battered Fish Recipe #easyrecipe

white fish

🥗Healthier: salmon

💰Cheaper: pollock

Salmon is richer in omega-3 fatty acids, while pollock is a more budget-friendly option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt offers more protein and fewer calories, while cream cheese can be a cheaper alternative.

Cut the cod into manageable pieces for mini street taco tortillas.

Rinse the fish in cold water and dry thoroughly with paper towels to ensure the batter sticks.

Place the dried fish pieces on a baking sheet lined with paper towels and refrigerate.

In a bowl, combine 3/4 cup flour, 1/4 cup cornstarch, and 1 teaspoon baking powder, whisking to mix.

Add 1 tablespoon paprika, 2 teaspoons cayenne pepper, 1 teaspoon onion powder, 2 teaspoons garlic powder, 1 teaspoon salt, and 1 teaspoon white pepper to the flour mixture and whisk together.

Incorporate 1 large egg and 1 cup of Modello beer into the dry ingredients and whisk until well combined.

Preheat oil in a frying pan to a temperature between 350° to 375° F, maintaining medium to medium-high heat.

Dredge the fish pieces in the batter, ensuring they are evenly coated.

Fry about four pieces of fish at a time for 3 to 4 minutes on each side, watching for a golden color.

Prepare toppings by thinly slicing red cabbage and dressing it with the juice of half a lime, salt, and pepper.

Make the creamy sauce by combining 1/2 cup mayonnaise, 1 cup Mexican crema, the juice of the other half of the lime, and 2 1/2 teaspoons of Louisiana hot sauce.

Warm up the corn tortillas and assemble the tacos with the fried fish, dressed cabbage, and creamy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens