Beer-Battered Fish Tacos

Beer-Battered Fish Tacos
Photo by Scott Phillips


  • 2 egg whites, beaten to soft peaks
  • 1 lb. firm fillets of mild, white fish (such as bass, cod, or haddock), cut into strips about 4-½ inches long and ¾ inch wide, or 1 lb. frozen batter-fried fish fillets
  • 1 cup all-purpose flour
  • 1 cup beer
  • 2 limes, quartered
  • 1 Tbs. fresh lime juice
  • ¼ cup minced fresh cilantro
  • + 10 more ingredients
    • 3 Tbs. minced pickled jalapeño
    • 1-½ cups finely shredded green or purple cabbage (about ½ small head)
    • 2 Tbs. dill pickle relish
    • ¼ tsp. kosher salt
    • 12 to 16 corn tortillas (5 to 6 inches wide), warmed
    • Pico de Gallo
    • Kosher salt
    • 1 cup mayonnaise
    • About 2 qt. vegetable oil for frying
    • 1 tsp. yellow American mustard

Mix all the sauce ingredients in a medium bowl; refrigerate for up to 5 days. Fill a large, deep, heavy pot with vegetable oil to about 11/4 inches deep. Heat the oil to about 350°F. (To check the oil temperature, use a deep-fry thermometer, or add a cube of bread to the oil, which should bubbl...

View full recipe at Fine Cooking


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