Light and airy batter plus a creamy and delicious avocado salsa come together for Beer Battered Fish Tacos. You won’t want to stop eating them.
I’ve always been a huge seafood fan. Growing up in Maryland, we always had access to very fresh product, and my mom bought seafood from a fish market near their house. When I moved to Oklahoma, I refused to eat seafood for the first year. Now I buy flash-frozen seafood from Sam’s Club plus fresh seafood from Bodean Market in Tulsa.
I’m participating in a Recipe Roundup to celebrate National Beer Day, and wanted a recipe I’ve never made before. I searched Pinterest for inspiration and found a wide variety of beer-based recipes. After a lot of back and forth, I finally settled on fish tacos.
Part of my problem with regular beer batter is that it’s not as crunchy as breading. Plus regular batter creates a thick coating, and tends to get quite greasy. I found a recipe from Pinch of Yum, one of my favorite fellow bloggers. She substitutes part of the flour with a combination of cornmeal and cornstarch. The pictures looked amazing, so I decided to try an adaptation of her recipe for my Beer Battered Fish Tacos
Oh. My. Goodness. These Beer Battered Fish Tacos are so delicious. The combination of cornstarch and cornmeal creates a light, airy and very crunchy texture. Even after the fish pieces sat for about 10 minutes while I took photos, the fish retained the heat and crunch.
I use cod, a meaty white fish, for these Beer Battered Fish Tacos. Of course, fresh fish is always best, but a good quality frozen fish works great as well. About a year ago I discovered Leinenkugel’s Summer Shandy. It’s very light and refreshing, and one the few beers I do drink. The problem is, it’s seasonal so only available March-October. I found some the other day in the liquor store and knew it would be great for the batter. Any light beer will work for these Beer Battered Fish Tacos.
I’ve never deep-fried food at home, because I always felt like it caused such a mess in the kitchen. So I borrowed a mini deep fryer from a friend. I’ve never used one, so I kind of went in blind. The most unique part of this batter is that it includes an egg. I almost missed it in the original recipe, and am not sure quite what it does to the batter. I may try it next time without the egg, just to see the difference.
When I first mixed all the ingredients together, the batter seemed very runny, and I didn’t think it would adhere to the fish. I let the batter sit for 3-4 minutes, and it became a beautifully thick mixture, similar to waffle or pancake batter. It’s best to remix the batter after it sits, because the cornmeal sinks to the bottom of the bowl.
I’ve seen many different toppings for Beer Battered Fish Tacos. I had both avocado and cherry tomatoes that I needed to use up, so I decided to do an avocado salsa
I used chunks of avocado for a better texture. The creamy avocado pairs so well with the tomatoes and red onion. I added a squeeze of fresh lime juice, which adds a delicious tang. You can use either corn or flour tortillas for these Beer Battered Fish Tacos. I use corn tortillas, and warm them slightly in a skillet before stuffing.
I won’t make these Beer Battered Fish Tacos very often, but only because deep fried isn’t healthy. Yes, when you use smaller chunks, this batter, and cook them at the right temperature they absorb much less oil. But that doesn’t change the fact that you’re still using a deep fryer. So these will be a special occasion treat.
Adapted from Pinch of Yum
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