Beer Battered Fish Tacos

posted in: Apps & Snacks, Entrées | 0

When I think of refreshing summer favorites, my mind automatically wanders to fish tacos and ice cold beer. Theres really no excuse to not enjoy this summertime staple while you can. Sure, you could eat them during winter but it’s just not the same. Selma and I are huge fans of fish tacos so we decided to try our hand at a beer battered recipe to switch things up a bit. We’ve made smelt fish tacos and baja fish tacos before but we’ve yet to coated our little ocean dwellers in beer batter. And because we love beer and fried things, this seemed like the next logical step.

The recipe:

  • 2 quarts vegetable or canola oil for frying
  • 8 (4 ounce) fillets cod or 2 dozen smelts
  • 1 cup all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon cumin
  • 1/2 tablespoon chili powder
  • 1 egg, beaten
  • 1 12 fluid ounce can or bottle of your favorite beer

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First, create your little mountain of flour and spices. You can really use as much or as little of the ingredients as you like. There’s really no science behind this. Then, add in your beaten egg to the mix.

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Next, mix in your favorite beer. However, if your favorite beer is Bud Light or Natty Ice, then you should reconsider your life choices before proceeding. For this batter, I chose to use my favorite beer of all time: Shiner Bock. Shiner has recently graced the northeast with it’s presence and everyone here should feel privileged to have access to the greatest beer on earth.

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Anyways, gingerly pour the beer into the flour/spice mixture until you have a thick batter.

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You should be able to see the fish through the batter while coating it. If you have any beer left over, drink it.

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Set the batter aside and pre-heat your oil. Since I don’t own a deep fryer (yet), I used my trusty Le Creuset french oven. These cast iron pots are great for frying because they prevent oil from splattering everywhere and they hold their heat extremely well.

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While your oil is pre-heating, make sure your fish is washed and patted dry. We decided to go with smelts because that’s what we had lying around. However, any white flaky fish such as cod or tilapia will do the trick.

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Next, give your fish a quick dip in the batter and then drop them in to the pot one at a time.

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Fry on each side for ~3-5 min or until they are golden brown.

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Place them on some paper towels to drain the excess oil and immediately season with salt. Then, right before serving, drizzle a little lemon juice on top.

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While I was frying up the fish, Selma was busy making the guac and the cilantro lime rice. You can check out those recipes here and here.

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You can either serve them taco style or simply eat by themselves. Just be sure to serve them along side an ice cold beer!

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So whether you’re relaxing by the beach or just wishing you were at the beach, these fish tacos are a perfect complement to any summertime activity.

And with that, thanks for reading!



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