Andy and I made fish tacos not too long ago with a tempura batter. This time around, I used a beer batter and they turned out SOOO much better. They were perfect. Essentially, I followed the same recipe with a few changes.
I had cod filets on a paper towel trying to soak up most of the liquid since they were frozen. I did not want soggy fried fish. I poured about 1-1.5 inches of oil in a pan and heated it on medium-high heat. I then seasoned the filets with salt, pepper and baja fish taco seasoning.
For my beer batter, I whisked together about 1 cup flour, ½ tsp. of baking powder and ¼ tsp. of salt. Then I added 1 egg and about 6-8 0z of beer. I made sure to slowly add the beer and keep the batter thick and not too thin. Once the oil was heated, I dipped each filet in the batter, let the excess batter drip off and dropped them in the pan. I fried both sides for about 3-4 minutes, until it was a nice golden brown.
We then topped our tacos like last time and enjoy a crispy, but still very moist fish taco! I think for now on, we will only do beer battered fried fish LOL. Do have your own recipe for beer batter – because I would to try it! Comment below.
Live to Eat,