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Beer Battered Fish Tacos with a Spicy Cilantro Cream Sauce

  • 1 lb firm white fish
  • 1½ cups flour
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp salt
  • 3 cups beer
  • Oil for frying

Spicy Cilantro Cream Sauce:

  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ tsp oregano
  • ½ tsp chile powder
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp all spice
  • 1 minced jalepeno
  • 1 lime squeezed
  • ½ cup chopped fresh cilantro
  • Corn Tortillas
  • Lime wedges
  • Sliced Avocado
  • ½ head of Red Cabbage
  1. Cut fish fillets into strips and marinate in two cups of beer in the refrigerator for at least 30 minutes.
  2. Combine all ingredients for the Cream Sauce and refrigerate.
  3. In a bowl, whisk together 1 cup of flour, the paprika, chili powder, cumin, and salt.
  4. Stir in remaining 1 cup of beer and let mixture sit at room temperature for 30 minutes.
  5. Slice cabbage.
  6. Heat oil with a depth of 2 inches to 200 degrees C.
  7. Pat dry fish and season with salt and pepper.
  8. Toss with the remaining ½ cup of flour.
  9. When the oil is hot, coat 6 piece in the beer batter and shake off excess batter.
  10. Fry for 4-5 minutes, moving pieces around once or twice to avoid sticking to the bottom of frying pan.
  11. Remove fish and place on a wire rack and serve with warm tortillas, cabbage, avocado, and Spicy Cilantro Cream Sauce.

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