Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. chili powder
- 1/2 tsp. black pepper
- 1 cup Blue Moon beer
- Vegetable oil, for frying
- 8-10 corn tortillas
- 1/2 head of cabbage, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing fish from oil
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, paprika, cumin, chili powder, and black pepper.
2. Slowly pour in the Blue Moon beer, whisking until a smooth batter forms.
3. Heat vegetable oil in a deep fryer or large pot to 375°F.
4. Cut the fish fillets into strips, about 1 inch wide and 3-4 inches long.
5. Dip each fish strip into the batter, making sure it is fully coated.
6. Carefully place the battered fish into the hot oil, frying in batches until golden brown and crispy, about 3-4 minutes per batch.
7. Use tongs or a slotted spoon to remove the fish from the oil and place on a paper towel-lined plate to drain excess oil.
8. Warm the corn tortillas in a dry skillet or on a griddle until slightly charred and pliable.
9. Assemble the tacos by placing a few pieces of fried fish on each tortilla, topping with sliced cabbage, chopped cilantro, and a squeeze of lime juice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature for frying: 375°F
Serving size:
- Makes 8-10 tacos
Nutritional information:
- Calories per serving: 250
- Fat: 8g
- Carbohydrates: 26g
- Protein: 16g
Substitutions for ingredients:
- Instead of Blue Moon beer, you can use any light beer or even sparkling water for a non-alcoholic version.
- Any white fish fillets can be used, such as haddock or halibut.
- If you don't have all the spices listed, you can use a pre-made taco seasoning blend.
Variations:
- Add a spicy kick by adding diced jalapeños or hot sauce to the taco toppings.
- Use flour tortillas instead of corn for a softer texture.
- Serve with a side of guacamole or salsa for dipping.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy batter.
- Don't overcrowd the fryer or pot with too much fish at once, as this can lower the oil temperature and result in soggy fish.
- Use a slotted spoon or tongs to remove the fish from the oil, as a fork can pierce the batter and cause it to fall off.
Storage instructions:
- Leftover fried fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the fried fish, place in a preheated oven at 350°F for 5-10 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the tacos on a platter with a variety of toppings and garnishes for guests to customize their own tacos.
Garnishes:
- Sliced avocado
- Diced tomatoes
- Shredded cheese
- Sour cream
Pairings:
- Serve with a cold Blue Moon beer or a margarita for a refreshing pairing.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the batter is too thick, add a splash more beer to thin it out.
- If the batter is too thin, add a bit more flour to thicken it up.
Food safety advice:
- Use caution when working with hot oil, and keep a fire extinguisher nearby just in case.
- Make sure the fish is fully cooked before serving, with an internal temperature of 145°F.
Food history:
- Beer-battered fish is a classic British dish, often served with chips (fries) and mushy peas. It was introduced to America in the 1800s and has since become a popular dish in many seafood restaurants.
Flavor profiles:
- The beer batter adds a light and crispy texture to the fish, while the spices give it a slightly smoky and spicy flavor. The toppings of cabbage, cilantro, and lime add a fresh and tangy element to the tacos.
Serving suggestions:
- Serve the tacos with a side of chips and salsa for a complete meal.
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Taste: Crispy, Tangy, Savory, Light, Refreshing