Tasty Beer Battered Fish Tacos

Cooking with Rich

2021-02-23T04:41:28+00:00

Tags: Deep FriedBeerBatterBarramundiTaco

Tasty Fish Taco - Cooking with Rich Fish tacos were never really a thing for me until a friend asked whether I could have a go as a treat on a Saturday afternoon chill out at our place. Rarely one to refuse a cooking challenge I went a seeking, little did I know the humble little dish has a great deal of passion behind it.

Without much searching it is clear the fish taco has been a dish in one form or another on the coastal part of Mexico for many years. Not really a complicated thought I guess, fish in a tortilla. However, as always there are some nuances, depending on the region, the cook and the time of years.

The accepted approach I found is to lightly batter a white fleshy fish before deep frying, and adding some version of a mayo based sauce (or coleslaw as I have gone with). There are of course versions with salsa, spicy or not, elaborate marinades of the fish and silly chili sauce concoctions. As for the fish I pretty much will go with barramundi (a type of sea bass), however any meaty type of fish will work such as perch, snapper, mahi mahi or grouper. For my Aussie friends you can also go with flathead or whiting.

Anyway, after a number of attempts at a variety of different versions, most of which only differed marginally, I've sort of settled on the one below.

My family, and I, like the simplicity, adding a tangy coleslaw (separate recipe), with a little sour cream, chopped tomatoes or salsa and a some green stuff (coriander or parsley) for effect more than anything. You can use hard taco shells or soft tortillas as a delivery mechanism, both work equally well.

So have a go, let me know.

Tasty Beer Battered Fish Tacos

Preparation: 10 mins | Cooking Time: 10-15 mins | Serves: 4-6 adults

Skill Level: Moderate

Ingredients

700g fleshy white fish, such as barramundi, sea bass, perch or similar.
½ cup cold beer
½ cup plain flour
½ cup corn flour
1 tsp baking soda
1 tsp chilli powder
1 egg beaten
salt & pepper
vegetable oil for frying
Taco shells or soft tortillas
To serve, chopped tomato, sour cream, coleslaw and parsley (or coriander). Of course you can also serve with your favourite version of salsa.

Method

Cut/slice fish into 6cm x 2 cm pieces (~2" x 1"), you'll work it out.
In a mixing bowl combine both flours, beer, baking soda, egg until you have a smooth and runny batter.
Add chilli powder and a little salt and pepper to the batter and combine. As a start add about a ½ tsp of salt, you can perfect the amount for yourself.
In a deep saucepan, heat enough oil so the fish pieces will float, ~ 2-3cm (1.5"). If you have an instant read thermometer heat oil to ~175℃ (350℉)
When the oil is ready, carefully lower in 1 piece (only 1 piece) of fish and cook for ~2-3 mins until golden brown to test oil heat and cooking time. Remove the fish to a paper towel, let it cool a little and taste. Here you can then add a little salt or pepper to the batter if you believe it is required.
When happy with the process, batch fry 4-5 pieces at a time for ~2-3 mins, the time may vary a little as you cook since the fish will cool the oil as it's added.
Remove each batch and place on to some paper towel.
Add a little extra oil if/when needed and scoop out any batter that floats around.
When ready serve with sour cream, chopped tomatoes, taco shells or soft tortillas and garnish with coriander or parsley.

Tips & Alternatives

You can of course also serve with spicy salsa.
Add a little lemon or lime juice to serve.
Fish should be white and fleshy such as barramundi, as we have used here, or sea bass, perch, mahi mahi or similar.
You can pretty much use any beer you like (or have) I usually go with a lighter style of beer like Asahi or Sapporo from Japan, from Australia a VB or Carlton Draught, or any others from around the world such as Heineken, Carlsberg, Tiger or Chiang, there is also nothing stopping you using a dark or heavier beer such as Guinness or Kilkenny. You are the master of your beer preference.

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