Get ready to embark on a culinary adventure that will transport your taste buds straight to the sunny shores of San Diego! Our Beer Battered Fish San Diego Style Fish Tacos are not just a meal; they’re an experience bursting with flavor and crunch that will have you craving more. Imagine crispy, golden fish nestled in warm corn tortillas, topped with fresh cabbage, zesty salsa, and vibrant cilantro. Whether you're planning a summer fiesta or simply want to impress your friends at dinner, this recipe is your ticket to taco heaven. Dive in and discover how easy it is to whip up this mouthwatering dish that’s perfect for any occasion!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound white fish fillets
- 1 cup all-purpose flour
- 1 cup beer
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 corn tortillas
- 1 cup shredded cabbage
- 1/2 cup salsa
- 1/4 cup chopped cilantro
Instructions
- Begin by preparing your ingredients. Rinse the white fish fillets under cold water and pat them dry with paper towels. Cut the fish into strips, about 1-2 inches wide, to make them easier to handle in the tacos.
- In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until they are well blended.
- Gradually add the beer to the dry mixture, stirring gently until you achieve a smooth batter. The consistency should be similar to pancake batter; if it’s too thick, add a little more beer to thin it out.
- In a large skillet or deep fryer, heat oil over medium-high heat. You’ll want enough oil to submerge the fish pieces, about 2-3 inches deep. To test if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Once the oil is ready, dip each fish strip into the beer batter, ensuring it is fully coated. Carefully place the battered fish into the hot oil, being mindful not to overcrowd the pan. Fry the fish in batches if necessary.
- Cook the fish for about 3-4 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
- While the fish is frying, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.
- To assemble the fish tacos, place a few pieces of the fried fish onto each warm tortilla. Top with a generous handful of shredded cabbage, a spoonful of salsa, and a sprinkle of chopped cilantro.
- Serve the tacos immediately while they are hot, with extra salsa on the side for dipping, if desired. Enjoy your San Diego style beer battered fish tacos!
Tips
- Choose the Right Fish: Opt for mild white fish like cod or tilapia, as they hold up well during frying and absorb the flavors beautifully.
- Keep the Batter Cold: For extra crispy fish, chill your beer and mixing bowl before preparing the batter. Cold batter results in a lighter texture.
- Don’t Overcrowd the Pan: Fry the fish in batches to ensure even cooking and maintain the oil temperature. Overcrowding can lead to soggy fish.
- Test the Oil Temperature: Before frying, drop a small amount of batter into the oil. If it sizzles and rises to the surface, the oil is ready for frying.
- Warm Tortillas Properly: To enhance the flavor of your tacos, warm the corn tortillas in a dry skillet or oven. This makes them pliable and adds a delicious toasty note.
- Customize Your Toppings: Feel free to get creative with toppings! Avocado slices, lime wedges, or a drizzle of crema can elevate your fish tacos even further.
- Serve Immediately: For the best texture and taste, serve your fish tacos right after assembling them. Crispy fish and warm tortillas are best enjoyed fresh!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 60mg
