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This recipe for my beer-battered fish tacos with cilantro sauce was inspired by a recent trip to Los Angeles. While in L.A. I went to Taco Shop crawl trying to find the best carne asada tacos. But to my surprise, what really took the spotlight were the simple yet deliciously prepared fish tacos. I'm pretty sure I had fish tacos before but what set these Baja style tacos apart were the tortillas, batter and toppings.
As soon as I had them I knew that I would have to make my own rendition. For my version of the recipe, I used a mild white fish called Puppy Drum or Black Drum or as I tell people the cousin of redfish. The thing I love about drum is its available year-round, it's half the cost of redfish and twice sometimes triple the size of redfish. It's the perfect kind of fish for fish tacos.
I wanted to step away from my normal southern style of frying fish and went with a well-seasoned beer batter that gives the fish this light, airy and crispy texture that makes eating fried food feel guiltless. Then I placed the fish between a toasted corn tortilla and I had an instant winner on my hands.
Now, to take it to the next level I made a quick cilantro sauce that was mayonnaise based, if you're not a fan of mayonnaise you can use sour cream. I also garnished it with some red cabbage and cilantro sprigs. Simple and delicious. This is a year-round recipe that's always a crowd pleaser. If you don't believe me make only a few for the next ball game and watch your friends harass you about the next time your making tacos.
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Beer Battered Fish Tacos with Cilantro Sauce Cooking Tips:
Use a thicker fish like mahi mahi, cod, tilapia or grouper. This gives you a more enjoyable bite and will take the right amount of time for the fish to cook thoroughly and for the batter to properly cook.
Can you make ahead?
The beer battered fish is best the day of.
Fridge: Cilantro Sauce: Sauce can be made a day or two in advance. Place in an airtight container in the fridge for 14 days max.
latest Recipe Video:
Use any fish that’s available in your area.
Use your favorite beer for this recipe.
Use any leftover cilantro sauce on anything you desire.
You can use corn tortillas in place of flour tortillas.
what to serve with Beer Battered Fish Tacos with Cilantro Sauce?
Beer Battered Fish Tacos with Cilantro Sauce
- 1 cup flour
- 1 teaspoon baking powder
- zest of ½ lime
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cayenne
- juice of ½ lime
- 1 cup beer cold
- oil enough to cover fish 1 ½ inches of frying
- 1 lbs. fish fillets grouper, cod, mahi mahi
- 12 street style tacos
- ½ head red cabbage shaved
- 1 jalapeno sliced
- 12 cilantro stems
- 1 tablespoon hot sauce
- zest of ½ lime
- juice of ½ lime
- 2 garlic cloves crushed
- ½ bunch cilantro
- pinch kosher salt
- ¾ cup mayonnaise
- In a bowl mix flour, baking powder, lime zest, 1 teaspoon salt, ½ black pepper, ½ chili powder, ½ cayenne, lime juice, and beer together.
- Heat oil in a skillet to 360˚F.
- Season fish evenly with 1 teaspoon salt, ½ black pepper, ½ chili powder, and ½ cayenne. Cut into 3 inch strips. Dredge strips 3 at a time. Then fry.
- Fry fish for 4 minutes turning occasionally until evenly golden brown.
- For cilantro sauce place all ingredients in a food processor and blitz for 30 seconds to 1 minute.
- Assemble taco, fish, cabbage, sauce, jalapeno slices and cilantro.
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