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Beer-Battered Fish Tacos
8 corn tortillas - (6" dia)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 cup beer - (to 1 1/4)
3 cups vegetable oil
1 1/2 pounds white fish fillets -- cut 1"-wide strips
1/4 cup sour cream
1/4 cup mayonnaise
1 cup tomato salsa
2 cups shredded cabbage
1 cup guacamole -- (optional)
1/4 pound grated or shredded Cheddar cheese -- (optional)
1 lime -- cut into eighths
In a medium bowl, combine 1 cup of flour, salt, and pepper. Whisk in beer to form a smooth batter.
In a medium saucepan, heat oil, at least 1-inch deep, to 375 degrees. Dust fish with remaining flour, and dip each piece into the batter, coating completely. Fry fish in batches for 3 to 5 minutes, or until golden. Drain on paper towels.
Warm tortillas, wrapped in paper towels, in microwave on high for 15 to 30 seconds.
Combine sour cream and mayonnaise and spread 1 tablespoon on each tortilla. Top each with salsa, 1/4 cup shredded cabbage, fish, guacamole, Cheddar cheese, and squeeze of lime.
This recipe yields 4 servings.
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