Crispy Corn And Beer-Battered Fish Tacos Recipe

Name: Crispy Corn And Beer-Battered Fish Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs skinless boneless cod (cut crosswise into 16 strips); kosher salt, freshly ground black pepper; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon seasoning salt; 2 teaspoons hot smoked paprika; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 12 ounces mexican-style pale lager beer; 1/2 cup club soda (or water); 3 tablespoons cider vinegar; vegetable oil (for frying, about 3 quarts); Kiwi and Tomatillo Pico De Gallo salsa (for serving); Carrot Habanero Hot Sauce hot sauce (for serving); Mexican-Style Pickled Vegetables vegetables (for serving); warm corn tortilla, lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage (for serving)

Servings: persons

1 1/2 lbs skinless boneless cod (cut crosswise into 16 strips)
kosher salt, freshly ground black pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon seasoning salt
2 teaspoons hot smoked paprika
2 teaspoons baking powder
1/4 teaspoon baking soda
12 ounces mexican-style pale lager beer
1/2 cup club soda (or water)
3 tablespoons cider vinegar
vegetable oil (for frying, about 3 quarts)
Kiwi and Tomatillo Pico De Gallo salsa (for serving)
Carrot Habanero Hot Sauce hot sauce (for serving)
Mexican-Style Pickled Vegetables vegetables (for serving)
warm corn tortilla, lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage (for serving)

1
["Special Equipment: A deep-fry thermometer.", "Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).", "Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.", "Fit a large heavy pot with thermometer; pour in oil to a depth of 3"". Heat over medium-high until thermometer registers 375u00b0. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.", "Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage."]

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 lbs skinless boneless cod (cut crosswise into 16 strips), kosher salt, freshly ground black pepper, 1 cup all-purpose flour, 1 cup yellow cornmeal, and more.

Yes, Crispy Corn And Beer-Battered Fish Tacos falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Corn And Beer-Battered Fish Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions