Beer Battered Crispy Fish Tacos with Mango Habanero Salsa are crunchy, fresh, sweet and spicy. A breeze to make and perfect for the summer!
Beer Battered Crispy Fish Tacos are the no fail way I get the people who are on the seafood fence to eat fish. They’re covered in a super flavorful and crispy light batter that isn’t bread-y or heavy. On the inside the fish is flaky, mild and moist. Topped with a sweet and spicy Mango Habanero salsa and some sour cream you’ll grab a beer, a couple of tacos and settle in for an awesome summer lunch.
A couple of weeks ago I shared a recipe for Coconut Shrimp and this one is also brought to you thanks to La Victoria and their deliciousLA VICTORIA® Mango Habanero Salsa, but this time instead of giving away a grill, they are giving away a TRIP to San Diego!
Plus, cmon…Beer Battered Crispy Fish Tacos. Have those ever steered you wrong?
Yes, I know that your brain immediately starts thinking of Ron Burgundy-isms for San Diego (so did mine! A wha…) but the contest is actually pretty amazing! Grand Prize: One (1) Weekend Getaway for Two in Sunny San Diego (flight and hotel included, valued at $3,500)
Some things to be careful of when making these Beer Battered Crispy Fish Tacos:
- Keep your batter on ice! I know it sounds weird and you probably feel like you can work quickly enough, but any light batter that is going to have an awesome crispy non bread-y texture like this batter or tempura is kept on ice.
- Go for a nice dark beer. The flavor and color it gives the beer is distinct. If you use what you have on hand it will of course “work” but it won’t be the same.
- Don’t overcrowd your pan, the oil temperature is important. If it gets too high or too low you risk having soggy heavy breading or burnt breading and raw fish. Use a thermometer!
- Don’t drain on paper towels, the breading will get soft in a matter of minutes.
- I like to warm my tortillas, you don’t have to warm or even warm in the microwave. Sometimes I also just brown them for a couple of seconds on a hot griddle, I would’ve mentioned that in this recipe but you would be getting the griddle out JUST for this purpose and there are already a few moving parts to this recipe so I went with the easy damp paper towel in the microwave trick instead.
Tools used in this recipe:
Lodge Cast Iron Skillet – I use this pan for SO much it lives on my stovetop (hey, it isn’t laziness…the pan is HEAVY!).
Pig Tail Flipper – I use this *almost* more than I use tongs in the kitchen. Flipping is so quick and doesn’t smash foods.
LA VICTORIA® Mango Habanero Salsa
Lodge Reversible Grill/Griddle – So inexpensive and it has a nice large cooking surface that does doubly duty. I love this pan.
Breading Station – I use this because the pans are wide with a flat bottom. If you have small rectangular plates use those, I wouldn’t use curved bowls for breading stations as it could knock some breading off.
- 1 cup finely shredded green cabbage
- 2 limes (1 cut into wedges)
- 1 tablespoons Kosher salt
- 1½ cups flour
- 1?2 cup cornstarch
- 1 (12-oz.) bottle dark beer
- 1 egg
- 1 large bowl of ice
- 1 lb. boneless, skinless Pacific Cod cut into 1½" strips
- 2 tsp. chili powder
- ½ teaspoon coarsley ground black pepper
- 16 corn tortillas
- 1 Jar of La Victoria Mango Habanero Salsa
- Sour cream
- Canola oil, for frying
- Add the cabbage and the juice of one lime to a bowl and toss.
- In a second bowl add ½ tablespoon Kosher salt, 1 cup flour, cornstarch, beer, and egg to make the batter and sit the bowl over the bowl of ice to stay cold.
- Pour canola oil into a dutch oven or cast iron skillet to a depth of 2".
- Heat the canola oil until a thermometer reads 375?.
- While the oil is heating up, add the chili powder, coarsely ground black pepper and remaining ½ tablespoon of kosher salt to the remaining ½ cup of flour.
- Dredge the pieces of Pacific Cod through the flour mixture and shake any excess flour off.
- Dip the pieces into the beer batter and carefully place them into the heated oil.
- Fry for 3-4 minutes or until browned and crisp.
- Drain oil on a rack or simply place on cookie sheet. Don't drain onto paper towels or napkins, the batter will soften from the steam.
- Wrap your corn tortillas in a damp paper towel and microwave for 15-20 seconds.
- To make the tacos add the fish to two corn tortillas and top with lime cabbage, sour cream, diced mango and La Victoria Mango Habanero Salsa.
- Serve with chips, beer and Mexican Salsa Rice.
Don’t forget to enter the contest!