Beer Battered Fish Tacos

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As a Featured Publisher on Foodbuzz, New Belgium Brewing Company gave me a great opportunity to try their beer in a recipe.  For those who are unfamiliar with New Belgium Brewing Company, they are the makers of Fat Tire Pale Ale.  The sampler pack I got had Fat Tire Pale Ale, Ranger IPA, 1554 Enlightend Black Ale and one other beer, but I cannot remember what is was called.  Oops!

I originally wanted to try all the beers before choosing which one to cook with, but my husband beat me to it.  He was nice enough to leave me with Fat Tire to cook with which worked deliciously for this recipe.

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So, what does one make when given free beer?!?  Beer Battered Fish Tacos, of course! 

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Beer Battered Fish Tacos

slightly adapted from: all recipes

Ingredients:

batter:
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer

sauce:
6 oz. plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

oil for frying
1 pound tilapia fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
bag of cabbage coleslaw mix

Directions:

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).

To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with oregano, cumin, dill, and cayenne.

Heat oil in deep-fryer to 375 degrees F (190 degrees C).

Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with coleslaw and white sauce.

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One Response to “Beer Battered Fish Tacos”

  1. 1

    Maggie — September 11, 2011 @ 9:40 pm

    I made this for my boys tonight from fish we caught in San Diego. It was AWESOME!!! Huge hit. Thank you for the recipe.

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