Fish tacos recipe
Crisp fried fish wrapped in a warm tortilla, drizzled with a creamy chipotle sauce takes tacos to the next level.
Tips:
- Preheat the oven to warm, to keep the first batch of fish hot while you cook the second.
- The beer gives a very light batter, but you could also use sparkling water or soda water.
- Any leftover sauce is perfect with chicken, add it to a sandwich or a burger. It will keep for four days, covered, in the fridge.
- You can make the batter up to two hours ahead. Cover and leave at room temperature.
- You could also make a pico de gallo salsa to serve with them, too. Find the recipe here.
- It’s easier for the cook to have everything ready in bowls, so everyone can build their own tacos.
Ingredients
- 800 g firm white fish, such as cod or hake
- 250 g flour
- 1.5 tsp baking powder
- 1 tsp chilli flakes
- 1 tsp cayenne pepper
- 300 ml pale ale or light beer
- 1 amount of sunflower oil, for frying
- 28.2 oz firm white fish, such as cod or hake
- 8.8 oz flour
- 1.5 tsp baking powder
- 1 tsp chilli flakes
- 1 tsp cayenne pepper
- 10.6 fl oz pale ale or light beer
- 1 amount of sunflower oil, for frying
- 28.2 oz firm white fish, such as cod or hake
- 8.8 oz flour
- 1.5 tsp baking powder
- 1 tsp chilli flakes
- 1 tsp cayenne pepper
- 1.3 cups pale ale or light beer
- 1 amount of sunflower oil, for frying
- 80 g mayonnaise
- 125 ml sour cream
- 125 ml chipotle chilli sauce
- 2 garlic cloves, crushed
- 1 lime, zest and juice
- 1 large bunch coriander (cilantro), chopped
- 2.8 oz mayonnaise
- 4.4 fl oz sour cream
- 4.4 fl oz chipotle chilli sauce
- 2 garlic cloves, crushed
- 1 lime, zest and juice
- 1 large bunch coriander (cilantro), chopped
- 2.8 oz mayonnaise
- 0.5 cup sour cream
- 0.5 cup chipotle chilli sauce
- 2 garlic cloves, crushed
- 1 lime, zest and juice
- 1 large bunch coriander (cilantro), chopped
- 6 flour tortillas
- 2 red onions, chopped
- 1 small white cabbage, shredded
- 1 baby gem lettuce, shredded
- 6 lime wedges
- 6 flour tortillas
- 2 red onions, chopped
- 1 small white cabbage, shredded
- 1 baby gem lettuce, shredded
- 6 lime wedges
- 6 flour tortillas
- 2 red onions, chopped
- 1 small white cabbage, shredded
- 1 baby gem lettuce, shredded
- 6 lime wedges
Details
- Cuisine: Mexican-inspired
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- First of all, make the sauce. Mix all the ingredients together, then check for seasoning. You may need a little salt and black pepper. Cover and leave in the fridge until you’ve cooked the fish.
- Prepare all the ingredients for serving – the onions, cabbage and lettuce. Leave covered.
- To make the batter, mix the flour, baking powder, chilli and cayenne together with some salt and pepper. Whisk in the ale, and keep whisking until there are no lumps.
- Cut the fish into thick fingers. Heat the oil in a large sauté pan or frying pan. It should be around 2.5cm (1 inch) deep. Have a dish or tray lined with baking paper next to the pan, to put the fish on. The oil is hot enough when you can put a teaspoon of the batter in, and it sizzles and rises to the top.
- Now you’re ready to cook the fish. Dip each finger into the batter, one at a time, so it’s coated, and put straight into the oil. As the batter browns and rises, remove it to the lined dish. Try not to crowd the pan, or the temperature of the oil will drop, then your fish will be soggy.
- Dry-fry the tortillas in a hot frying pan. Add the fish, vegetables and salad, add a squeeze of fresh lime, then spoon over some sauce and enjoy.
Image: Joshua Resnick/Shutterstock
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