Battered Fish Tacos Recipe
Deep-fried battered fish tacos shell with toppings like shredded cabbage or lettuce, salsa, sour cream, and lime is a famous Mexican dish. Tacos usually use cod, tilapia, or halibut.
The fish is usually battered in a light, flaky flour, beer, and spice mixture. Battered fish tacos make a filling snack or main dish.
Batter-fried fish tacos are my absolute fave. These tasty, easy-to-make tacos are ideal for any occasion. I’ll show you how to make perfect battered fish tacos and answer some of the most commonly asked questions in this post.
Easy Battered Fish Tacos
Because I love Mexican food, I cook battered fish tacos. The crispy fried fish, fresh toppings, and warm tortillas make a delicious combo that always fills me up.
Batter-fried fish tacos are easy to make, which I love. I can make a tasty meal in minutes. I love that this dish can be customized with various fish, toppings, and sauces.
Battering fish tacos also impress my family and friends. I always make these tacos for guests, and they always amaze me. I can showcase my cooking skills and share my love of Latin food.
How To Make Battered Fish Tacos
The first and most important step in making battered fish tacos is choosing the right fish. When it comes to battered fish tacos, you want to use white fish that is firm and has a mild flavor.
Some of the best options include cod, tilapia, halibut, and haddock. When choosing your fish, be sure to look for fillets that are fresh and have a bright, vibrant color.
Battered Fish Tacos Ingredients
The batter is what makes battered fish tacos so crispy and delicious. To prepare the batter, you will need the following ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup of your favorite beer
Instructions To Make Battered Fish Tacos
In a medium-sized bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper until well combined.
Slowly pour in the beer, whisking constantly, until the batter is smooth and free of lumps. The batter should be thick enough to coat the fish, but not too thick that it is clumpy.
Preparing the Fish Once you have your batter prepared, it is time to prepare the fish. Cut your fish fillets into pieces that are approximately 2 inches wide and 4 inches long.
You want the pieces to be small enough to fit into a taco shell, but not too small that they are difficult to handle. Pat the fish dry with a paper towel to remove any excess moisture.
Coating the Fish Now it is time to coat the fish in the batter. Heat a deep fryer or a large pot filled with oil over medium-high heat until it reaches 375 degrees Fahrenheit.
Using tongs, dip each piece of fish into the batter, making sure to coat it evenly on all sides. Gently place the coated fish into the hot oil and fry until it is golden brown and crispy about 4-5 minutes.
Use a slotted spoon to remove the fish from the oil and place it on a paper towel-lined plate to drain off any excess oil.
Assembling the Tacos
Now that you have your crispy fried fish, it is time to assemble your tacos. To do this, you will need the following ingredients:
- Soft corn or flour tortillas
- Shredded cabbage or lettuce
- Diced tomatoes
- Sliced avocado
- Sliced jalapeños
- Lime wedges
- Sour cream
- Salsa
To assemble your tacos, start by warming your tortillas in the microwave or on a griddle.
Place a few pieces of the fried fish onto each tortilla, and top with shredded cabbage or lettuce, diced tomatoes, sliced avocado, and sliced jalapeños.
Squeeze a wedge of lime over each taco, and top with a dollop of sour cream and salsa. Fold the tortilla in half and serve immediately.
How To Serve Battered Fish Tacos
Before serving, heat the dough to keep the tacos warm and pliable. You can microwave, grill, or bake them.
To let guests customize their battered fish tacos, give a variety of toppings. Shredded cabbage or lettuce, diced tomatoes, avocado, jalapeños, and lime slices are common toppings.
Offer a range of sauces to enhance your tacos. Salsa, guacamole, and sour cream are common.
Serve tacos on a large platter or dish. This makes it easy for guests to grab a taco and add toppings and sauces.
Battered fish tacos are filling, but you can add a side item like a salad or Mexican rice and beans.
Battered Fish Tacos Variations
Taco taste and texture depend on the fish used. Cod, tilapia, halibut, and shrimp are common. Try various fish to find your favorite.
The batter makes the fish golden. Beer instead of water, paprika or cumin, or cornmeal instead of flour are batter variants.
Taco fillings can also change the taste. Pico de gallo instead of diced tomatoes, pickled red onions or radishes, or spicy salsa are common alternatives.
Choose your sauce wisely—it can make or ruin your tacos. Instead of sour cream, try spicy mayo, avocado sauce, or hot sauce recipes.
You can use flour or whole wheat tortillas instead of corn tortillas in breaded fish tacos.
Faq’s About Battered Fish Tacos
What fish works best for fish tacos?
Should I flour my fish before batter?
What can I use instead of beer for the fish batter?
Are fish tacos better on corn or flour?
How do you get the batter to stick to the fish?
Should I dip my fish in an egg before frying?
Why is my fish batter not crispy?
Why are fish tacos so good?
Fish tacos are a delicious and satisfying meal that combines crispy fried fish with fresh toppings and warm tortillas.
The combination of flavors and textures creates a perfect balance of sweet, salty, and spicy flavors that are hard to resist.
And fish tacos are versatile and can be customized to your liking, making them a great meal for any occasion.
Best Battered Fish Tacos Recipe
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup of your favorite beer
Instructions
- In a medium-sized bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper until well combined. Slowly pour in the beer, whisking constantly, until the batter is smooth and free of lumps. The batter should be thick enough to coat the fish, but not too thick that it is clumpy.
- Once you have your batter prepared, it is time to prepare the fish. Cut your fish fillets into pieces that are approximately 2 inches wide and 4 inches long.
- You want the pieces to be small enough to fit into a taco shell, but not too small that they are difficult to handle. Pat the fish dry with a paper towel to remove any excess moisture.
- Now it is time to coat the fish in the batter. Heat a deep fryer or a large pot filled with oil over medium-high heat until it reaches 375 degrees Fahrenheit. Using tongs, dip each piece of fish into the batter, making sure to coat it evenly on all sides.
- Gently place the coated fish into the hot oil and fry until it is golden brown and crispy, about 4-5 minutes. Use a slotted spoon to remove the fish from the oil and place it on a paper towel-lined plate to drain off any excess oil.
