Beer-battered, fried fish fillets are servedin warm corn tortillas topped with a sour cream and cilantrocabbage slaw, garnished with fresh salsa and a juicy squeezeof lime.
Recipe: Fried Fish Tacos
1 cup sour cream1 tablespoon granulated sugar5 cups shredded cabbage1/2 cup chopped fresh cilantro1 cup dark beer1 cup all-purpose flour1/2 teaspoon salt1 1/2 pounds cod filletsVegetable oil for frying20 fresh corn tortillasPurchased fresh salsa (or homemade)Lime wedges
In a bowl combine sour cream and sugar,mixing well. Add cabbage and cilantro; tossto combine.Set aside.
In a shallow bowl, whisk together beer,flour, and salt.
Rinse fish and pat dry. Cut into 10 equalpieces.
Wrap corn tortillas in foil and heat ina 350°F (175°C) oven while frying the fish.
In a large saucepan, heat 1-inch oil overmedium-high heat.
Coat fish pieces in batter and fry in batches; adjust heat to maintain oiltemperature. Fry until golden on each side. Transferand drain briefly on paper towels; keep warm until all fish iscooked.
To serve: Stack 2 warmed tortillas ona plate, top with a piece of fish and 1/2 cup cabbagemixture in the center of the tortillas. Garnish with salsa andsqueeze lime juice over all, fold andenjoy.
Makes 10 servings.
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