Description

Craving a fresh, crispy dish that brings the flavors of a beachside taco stand to your kitchen? What if you could create golden, beer-battered fish tacos with a zesty sauce in under an hour? Say hello to Fish Tacos! This vibrant recipe features tender cod fillets coated in a light beer batter, fried until crispy, and served in corn tortillas with shredded cabbage and a creamy, spicy taco sauce. Perfect for casual dinners, taco nights, or summer gatherings, this beginner-friendly dish delivers bold, coastal flavors with minimal effort.

Ingredients

For the Beer Batter

All-Purpose Flour (1 cup): Forms the base of the batter for a crispy coating.
Cornstarch (2 tbsp): Adds lightness and extra crispiness to the batter.
Baking Powder (1 tsp): Helps the batter puff up, creating an airy texture.
Salt (½ tsp): Enhances the batter’s flavor.
Beer (1 cup): Provides carbonation for a light, crispy batter; adds subtle flavor.
Large Egg (1): Binds the batter and adds richness.

For the Taco Sauce

Plain Yogurt (½ cup): Creates a creamy, tangy base for the sauce.
Mayonnaise (½ cup): Adds richness and smooth texture.
Lime (1, juiced): Brings bright, citrusy acidity.
Jalapeño Pepper (1, finely minced): Adds a mild, spicy kick.
Minced Capers (1 tsp): Contribute a briny, tangy note.
Ground Cayenne Pepper (1 tsp): Provides bold heat.
Dried Oregano (½ tsp): Adds earthy, herbaceous flavor.
Ground Cumin (½ tsp): Brings warm, smoky depth.
Dried Dill Weed (½ tsp): Offers a subtle, fresh herb note.

For the Fish Tacos

Oil for Frying (1 quart): Ensures crispy frying; neutral oils like vegetable or canola work best.
Cod Fillets (1 lb, cut into 2–3 oz portions): Provide tender, flaky fish perfect for tacos.
All-Purpose Flour (2 tbsp, or more as needed): Lightly coats fish for better batter adhesion.
Corn Tortillas (12 oz package, about 8–12 tortillas): Serve as the soft, traditional taco base.
Medium Head Cabbage (½, finely shredded): Adds crunchy, fresh texture.

Substitutions and Variations

Beer: Use club soda, seltzer, or non-alcoholic beer for a similar light batter; adjust flour if needed for thickness.
Cod: Swap with haddock, tilapia, mahi-mahi, or shrimp; adjust frying time for smaller pieces.
Flour: Use gluten-free flour for the batter and dusting; add 1 tbsp cornstarch if the batter is too heavy.
Yogurt: Replace with sour cream, Greek yogurt, or vegan yogurt for dietary needs.
Mayonnaise: Use low-fat mayo, vegan mayo, or extra yogurt for a lighter sauce.
Jalapeño: Substitute with serrano for more heat, green bell pepper for mildness, or pickled jalapeños for tang.
Cabbage: Swap with shredded lettuce, coleslaw mix, or pickled red onions for a different crunch.
Corn Tortillas: Use flour tortillas, lettuce wraps, or hard taco shells for variety.
Vegetarian Option: Replace fish with battered and fried tofu, zucchini sticks, or avocado slices; ensure yogurt and mayo are vegan.
Gluten-Free: Use gluten-free flour, cornstarch, and ensure tortillas and capers are gluten-free.

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Instructions

Prepare the Beer Batter:
- In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, and ½ tsp salt.
- In a separate small bowl, blend 1 cup beer and 1 large egg until combined, about 30 seconds.
- Quickly stir the beer-egg mixture into the flour mixture until just combined, leaving a few lumps, about 1 minute.
- Tip: Don’t overmix the batter to keep it light and airy; cover and set aside while preparing other components.
Make the Taco Sauce:
- In a medium bowl, combine ½ cup plain yogurt and ½ cup mayonnaise.
- Gradually stir in the juice of 1 lime until slightly runny, about 30 seconds.
- Add 1 finely minced jalapeño, 1 tsp minced capers, 1 tsp ground cayenne pepper, ½ tsp dried oregano, ½ tsp ground cumin, and ½ tsp dried dill weed, stirring until well blended, about 1 minute.
- Cover and refrigerate until ready to serve, at least 15 minutes for flavors to meld.
- Tip: Adjust cayenne for heat level; taste and add more lime juice for tang if desired.
Prepare for Frying:
- Heat 1 quart oil in a deep-fryer or large, heavy-bottomed pot to 375°F (190°C), using a thermometer to monitor temperature.
- Tip: Use a pot with high sides to prevent splattering; maintain oil temperature between 360–375°F for best results.
Coat the Fish:
- Cut 1 lb cod fillets into 2–3 oz portions (about 16 pieces for 8 servings).
- Lightly dust fish pieces with 2 tbsp all-purpose flour, shaking off excess, about 1 minute.
- Dip each floured fish piece into the beer batter, coating thoroughly, and let excess drip off, about 1–2 minutes total.
- Tip: Work in small batches to keep batter cold; place coated fish on a plate until ready to fry.
Fry the Fish and Tortillas:
- Carefully lower 3–4 battered fish pieces into the hot oil, frying until crisp and golden brown, about 3–4 minutes per batch, turning occasionally.
- Remove with a slotted spoon and drain on paper towels.
- Lightly fry 8–12 corn tortillas in the hot oil for 10–15 seconds per side until just crisped but still pliable, then drain on paper towels.
- Tip: Fry fish in batches to avoid overcrowding; keep fried fish warm in a 200°F (95°C) oven if needed.
Assemble the Tacos:
- Place 1–2 pieces of fried fish in each corn tortilla.
- Top with finely shredded cabbage (from ½ medium head) and a generous drizzle of taco sauce.
- Serve immediately with lime wedges, extra sauce, or optional garnishes like cilantro or avocado slices.
- Tip: Assemble just before serving to keep tortillas and fish crispy; offer sauce on the side for custom drizzling.