Beer battered fish tacos with lime sour cream sauce

There are two types of fish tacos – fried fish tacos and boring fish tacos (boring being not fried). The key to a good fried fish taco is a good batter. The first time we made a beer batter for cod, it was not good because the batter was too thin and the fish was not crispy. The second attempt we tried Paula Dean’s recipe and it was perfect, as I would expect from Paula. The fish are extremely crispy but flaky and moist on the inside. Paula’s recipe calls for her house seasoning, but the ingredients are similar to Tony’s, so I used Tony’s instead. To make a complete fish taco, you need a sour cream sauce, avocado or guacamole and shredded cabbage. Trust me on the shredded cabbage – it brings the taco to the next level.    IMG_9839

Beer battered fish tacos with lime sour cream sauce

Serves: 4 
Prep time: 15 minutes
Cook time: 30 minutes

For the fish:

1 1/2 cups flour
2 tsp Tony Chacheres
12 oz. bottle of beer
1 1/2 pounds cod, cut into about 3 inch by 1.5 inch pieces
1/2 cup flour

Vegetable oil for frying

For the sour cream sauce:

1 cups sour cream
Juice of 1 lime
Salt and pepper
Olive oil
1/2 tsp cumin
1 clove garlic, minced

For assembling the tacos:

Guacamole or avocados, sliced
Green cabbage, shredded

Heat about 4 inches of oil in a Dutch oven to 350 degrees.

Combine the flour, Tony’s and beer in a large bowl. Dust the cod in flour and then dredge in the beer batter. Carefully lower into the oil and fry for about 3-4 minutes. Drain on a paper towel, transfer to a wire rack, and sprinkle with salt. Wait until the oil heats back up to 350 before frying another batch.

Combine everything for the sour cream sauce in a bowl, taste and season as needed.

Assemble the tacos with the fish, gauc or avocados, sour cream and top with shredded cabbage.


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