Recipe Background
When not just any kind of taco will do and you really want everyone to know your name, well, we have found the perfect solution for you! You may not be in Boston, but the hopped-up flavor of these Beer-Battered Fish Tacos will have you pulling up a stool and asking for another round! The perfectly crispy, brew-battered fish and their fresh, tasty, and spicy toppings will have your friends actually paying the (proverbial) tab so you can come back for more. Don't let your hunger intimidate you because these simply delicious Beer-Battered Fish Tacos have got your back. Come by for a few... the laughs are on the house! Cheers!
When not just any kind of taco will do and you really want everyone to know your name, well, we have found the perfect solution for you! You may not be in Boston, but the hopped-up flavor of these Beer-Battered Fish Tacos will have you pulling up a stool and asking for another round! The perfectly crispy, brew-battered fish and their fresh, tasty, and spicy toppings will have your friends actually paying the (proverbial) tab so you can come back for more. Don't let your hunger intimidate you because these simply delicious Beer-Battered Fish Tacos have got your back. Come by for a few... the laughs are on the house! Cheers!
Ingredients
For the pico de gallo:
- 1/2 small onion diced
- 1 small tomato diced
- 1 whole chili pepper diced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- juice of 3 limes
- 4 small branches cilantro diced
For the siracha mayo:
- 1 tablespoon sriracha
- 3 tablespoons mayonnaise
- lime juice to taste
For the tacos:
- 1 3/4 cups pastry flour or all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup beer
- 1/2 pound white fish
- 3 tablespoons vegetable oil
- 4 (6-inch) soft tortillas
- lime wedges to taste, for serving
Directions
- In a large bowl with a lid, add the onion, the tomato, the chili pepper, 1/2 teaspoon of the salt, and 1/2 teaspoon of the black pepper and mix well.
- Squeeze the 3 limes over the pico mixture, stir, and let it soak for 15 minutes.
- Add the cilantro to the pico mixture and stir to combine.
- Cover the pico mixture with the lid and chill until ready to serve.
- In a medium bowl with a lid, add the sriracha, the mayonnaise, and the remaining lime juice and stir to combine.
- Cover the siracha mixture and chill until ready to serve.
- In a large bowl, add the flour, the remaining salt, the remaining black pepper, and the garlic and stir to combine.
- Add the beer to the flour mixture and whisk until no clumps remain.
- In a medium skillet over high heat, add the vegetable oil until it is very hot. To ensure the oil is ready, add 1 piece of the onion to the oil and if it sizzles, the oil is hot enough.
- In batches, dip the fish pieces into the beer batter, transfer them to the oil, and fry them until they are browned on both sides and cooked through, about 6 minutes.
- Transfer the fried fish to a paper-towel-lined plate to remove the excess oil.
- In a skillet over medium-high heat, add the tortillas and cook until they are slightly crisp and lightly golden, about 30 seconds per side.
- Serve the fried fish on the heated tortillas, top with the pico de gallo and the sriracha mayo, and garnish with the lime wedges.
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