A few weeks ago, just days before we left for a beach vacation, I had a hankering for fish tacos. The problem arose when I couldn't decide whether to go light with grilled fish, or go all out and do beer-battered fried fish tacos. I shared my conundrum both on Twitter and with Joey, and the resounding response was for beer-battered. So I essentially had no choice in the matter.
I've had this recipe saved for almost a year, so I was excited to try out the IPA batter. IPA is probably my favorite type of beer, and I have missed it terribly throughout this pregnancy. I used Sweetwater IPA, which is from a local Atlanta brewery that we love to support. Their IPA has a distinct grapefruit taste, and I thought the citrus would pair wonderfully with the tacos. The batter was crisp yet still light, and the fish was perfectly cooked.
As far as the toppings go, I did my own thing and came up with a mango salsa and avocado crema. Both complemented the fish well, and the avocado crema was especially tasty as a dip for the leftover fish. I actually set out to fry my own shells for these, but decided at the last minute that frying the fish was enough for me this time. But I think the crispy shells would have been great as well.
I try to cook healthy meals more often than not, so something like this is most definitely a rare treat versus a weekly indulgence, but we certainly enjoyed it. And who knows, maybe it will make another appearance this summer...
Beer Battered Fish Tacos
For the Fish:
- 1 lb firm white fish (cod, haddock, halibut, etc)
- 1 1/2 cups all-purpose flour
- 1 cup beer, preferably IPA
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp kosher salt
- vegetable oil, for frying
- 2 mangos, peeled and diced into 1/2-inch cubes
- 1/4 cup chopped red bell pepper
- 1/2 jalapeno, ribs and seeds removed, diced
- 2 T diced red onion
- juice of 1 lime
- 1/8 tsp chili powder
- 2 Tbs minced fresh cilantro
- salt and pepper to taste
- 1 avocado, pitted
- 1-2 Tbs plain yogurt
- 1 Tbs sour cream
- juice of 1/2 lime
- hot sauce to taste
- salt and pepper to taste
- taco shells, hard or soft
- lime wedges
- hot sauce
Meanwhile, pat the fish dry, season with salt and pepper, and cut into 1-inch cubes. Toss with the remaining 1/2 cup flour.
To prepare the mango salsa, combine all the ingredients in a medium bowl. Taste and season with more salt, lime, or hot sauce if necessary.
For the avocado crema, use a fork to mash the avocado in a medium bowl. Add the yogurt, sour cream, hot sauce, and lime, and continue mashing to form a smooth sauce. Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.
To fry the fish, heat 1/2-inch oil in a large skillet to 375 degrees. Working in batches, shake off the excess flour from the fish, then coat with the beer batter. Being careful not to overcrowd the pan, fry in the hot oil 3-5 minutes, or until golden-brown and cooked through. You may need to test a few in the first batch to get the time right. Transfer to a paper towel-lined baking sheet to drain, and repeat with remaining fish.
To assemble, warm the tortillas and fill with fish. Drizzle with avocado crema and top with mango salsa. Serve with lime wedges and additional hot sauce if desired.
Source: Beer-battered fish from Tide and Thyme, mango salsa and avocado crema Pink Parsley originals