Beer battered fish tacos

With Cinco de Mayo celebrations happening all around the globe, I decided to honor the beautiful land that has brought many things to the culinary world. While I in no way am cooking with traditional ingredients and in no way are these traditional recipes, they are strongly inspired by the Mexican culture and its expansion into the world. These beer battered fish tacos are my thanks from a relatively less sunny land further northeast. It is a way to bring some sunshine and fun into the kitchen and our daily lives.

Best beer battered fish tacos recipe

We are going to make the ultimate crunchy beer battered cod and serve it with some slaw, avocado, and an easy Chipotle ranch. As for tortillas, you probably have a larger choice than I do, so I just grabbed the same old generic wheat tortillas from the store and crisped them up before serving. With a drizzle of fresh lime, all this will taste wonderful and make you want for sunny weather and patio cocktails.

How to make Baja fish tacos?

In Baja, California this recipe has been know to be called Baja-style fish tacos. There is always the beer battered crispy fish, cabbage slaw, either purple or green, a chipotle or spicy sauce, and then you can let your imagination run wild.

The most important part of this crispy beer battered fish tacos is the beer batter. There are thousands and hundreds of recipes out there and 99% of them probably work really great. It is basically a cooking ratio, liquid, this time it is beer, and flour, and other dry ingredients that make a batter in which something is dredged. You can add spices, hot sauce, and many other ingredients you wish to this batter. You just have to get the hang of the consistency of it and you are good to go. Believe me, a lot of stuff can be fried in it for summer evening snacks.

Since I used to work in a place that served tacos and worked both the bar and the kitchen, I will always have a nostalgic place in my heart. I will always remember the first tacos we started serving 7 years ago when no one knew how to eat them or make them and we came up with our own recipes and now it is nothing new here. I will always remember the kitchen experiments and the cooks that did not understand it. I will never forget the thousands of tacos I ate and the hundreds I made while working there.

There is a correct way to eat a taco, you do not tilt it or squish it or try to fold it in curious ways. You bend down and turn your head so the taco is perfectly leveled. You have to bow in front of the mighty taco. Love the beer battered fish tacos with chipotle sauce, and it will love you in return. While this may sound too poetic, I think one should love all food and ingredients that one touches and cooks with.

That being said, let’s make these crispy tacos…

Are some things not quite clear about the batter or the tacos? Read further to find out any more info you might need.

What kind of beer do you use for beer battered fish?

Light, amber ales, and lagers are the best. To keep the authenticity, I would suggest Mexican beer or light American lagers. The kind of beer you would drink with a taco goes great in it.

Does beer make batter crispy?

Put beer into a batter mix, and when the batter hits the hot oil, the solubility of the CO2 plummets, and bubbles froth up, expanding the batter mix and lending it a lacy, crisp texture. … Alcohol evaporates faster than water, so a beer batter doesn’t have to cook as long as one made only with water or milk.

How do you make the batter stick to fish?

You lightly coat each piece of fish with some flour before dredging in the batter. That way the batter will stick to the fish better. Flour or cornstarch can be used for this. Opt for a gluten-free flour for a gluten-free version.