I love beer battered fish tacos! I had a couple of pieces of red snapper and decided to batter and fry them for tacos. I’m so glad I did because they were the best.
Just look at how delicious they look! I just served them topped with an avocado salsa and fresh tomatoes and a little shredded lettuce. Many serve fish tacos with cabbage, I do sometimes, but I really wanted to use fresh tomatoes from my garden.
The beer batter is so easy. The only ingredients are flour, salt, baking powder and beer. I used a lime flavored beer because i wanted the lime flavor. Not sure it made a big difference, but I knew I didn’t want a dark beer. I actually used the lime infused Michelob ULtra. It’s a great batter and will work on any fish, onion rings, mushrooms, the sky’s the limit!
the best beer battered fish tacos.
I really like red snapper that I used in these fish tacos. It is a salt water fish which is mild and flaky, perfect for the tacos. I sometimes buy whole or I will buy from Sam’s club that has a bag of individually wrapped filets that are perfect, especially when there are just two to feed, like I have. Mahi Mahi is also a great fish for fish tacos. Here’s a link for the Mahi Mahi. https://www.samsclub.com/p/members-mark-mahi-mahi-portions-2lbs/prod23102227
the best beer battered fish tacos.
I made the avocado salsa and here is a link for it:
I like to store salsas like this in these squeeze bottles. They are so easy to dress your tacos before serving for a great presentation: https://amzn.to/325UCmw.
If you need a short cut this is a great alternative, Herdez Guacamole Salsa. It’s delicious! https://amzn.to/2W6ttMw. We like medium, but it does come in mild.
Want another recipe for red snapper? This is delicious: https://the2spoons.com/pan-roasted-red-snapper-edamame-chorizo-ragout/.
Here’s the very easy recipe for the fish tacos!
Ingredients
Method
- Combine the ingredients for the batter and allow to sit about 10 minutes.
- Meanwhile, place all the ingredients for the avocado salsa in a food processor. Start with the juice of one lime and one jalapeno, then adjust after processing. Process until smooth, a couple of minutes. Check for salt, lime juice and spiciness and adjust to your preference. I used 2 limes and 2 jalapenos. I like the tartness of the jalapenos and we like a little heat from the jalapenos. If not using immediately, store in the refrigerator
- Cut the fish into 8 pieces or strips. Pat dry. Heat the oil in a pan and bring to medium high. When the oil is sizzling (place the end of a wooden spoon in and if bubbles form around the spoon, it is ready) dredge a piece of fish in the batter and place into the hot oil. Cook turning until golden brown. Do not crowd the pan, cook in batches and keep in a warm oven if you are frying a bunch of fish.
- Heat the tortillas on a griddle. Place a piece of fish in each tortilla, top with shredded lettuce and diced tomato. Serve with the avocado salsa and lime quarters. Enjoy!