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Easy Beer Batter Fish Tacos

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By , About.com Guide

These crispy fish tacos are so quick and easy to make, you can have them on the table in under thirty minutes.

Ingredients:

  • 3 lbs red snapper or other white flaky fish
  • Chilled bowl
  • Chilled whisk
  • 1 egg, chilled
  • 4 oz ice cold beer
  • 4 oz. ice cold water
  • 1 cup flour
  • 1/2 teaspoon salt
  • an additional 3/4 cup flour for dredging
  • 1/2 cup cooking oil for frying
  • 12 tortillas
  • 2 cups finely shredded green cabbage
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema (or substitute plain yogurt)
  • 1 pinch salt
  • 1 pinch black pepper

Preparation:

The key to making the batter is keeping it very cold. Place the bowls, utensils and ingredients in the freezer to put an extra chill on them while you prepare the fish. If you are using previously frozen fish, it can be very watery, so make sure to press some of the water out if it's dripping wet. Cut off any skin and if there is any danger of bones, run your fingers over the surface or lightly press into the surface to find them and pull them out.

Cut the fish into bite-size pieces about an inch and a half across. Place them in a large bowl and set aside.

Remove the utensils and ingredients from the refrigerator or freezer. Begin by cracking the egg into the chilled bowl and whisk the egg until it is slightly frothy. Switch to a spoon and slowly pour in the beer while continuing to stir the mixture. The beer may foam up a little, but it should dissipate quickly. Pour in the water and salt and mix thoroughly. Sprinkle the flour into the liquid a spoonful at a time and go back to using the whisk to incorporate the flour after each addition. The batter should be a thin consistency.

Heat the oil in a large pan over medium/high heat. Sprinkle the additional 3/4 cup of flour over the fish and toss it around so each piece is evenly coated. Using a fork, pick up a piece of fish, quickly dip it in the batter and place into the hot oil. Be very careful of hot oil sputtering onto your skin. Cook the pieces until they are golden brown on all sides, turning as necessary. Repeat the process until all the fish has been fried. Place the cooked pieces on paper towels to help absorb the excess oil.

Make a sauce by whisking together the mayonnaise and the crema. Add a pinch of salt and pepper while mixing.

To serve, place three to four pieces of fish on each steaming hot* tortilla and top with shredded cabbage and white sauce. Enjoy immediately.

Steamed tortillas- wrap a stack of tortillas in a damp towel and microwave for two minutes. Or you wrap them in a damp towel, place them in a covered, oven-safe dish and cook them in the oven for 15-20 minutes. Here is more information on Steaming tortillas.

To learn more about cooking Mexican food, check out this information.

For another great fish recipe check out this Huachinango a la Veracruzana- Red Snapper with a Spicy Red Sauce

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