the first time i made a beer batter, it was for jamie oliver’s curried cauliflower fritters. it was awesome!
so i was excited to find this recipe that also uses a cerveza-batter and it doesn’t disappoint! this fish taco is ridiculously good!
the flavorful batter gives a nice crispiness to the fish. the pickled onion and cucumber topping lets the sweet and savory play in your mouth. both wrapped inside a flour tortilla … all i can say is you GOT to try it. i think you’ll love it!
- canola oil, for frying
- 1/2 cup whole wheat flour
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 3-ounces beer (make sure it is a flavor you like) – or –
3-ounces water for a non-alcoholic version
- 6-ounce tilapia fillet, cut into chunks
- 4 (8-inch) flour tortillas
- pickled onion and cucumber
Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F.
In a medium bowl, mix together flour, cumin and cayenne. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
Meanwhile, soften tortillas on grill or in a toaster.
Serve fish in tortillas topped with pickled onion and cucumber recipe.
original recipe from Cooking for Real: Cerveza-Battered Fish Tacos with Quick-Pickled Onion and Cucumber