Beer Battered Fish Tacos with Cilantro Crema
I really feel that if I keep making fish tacos, summer will never end. Beer Battered Fish Tacos with Cilantro Crema are quite tasty and even novice can make it to impress the guest and family members with its great taste, only catch is use quality and fresh ingredients for good and authentic taste.
This would be a welcome phenomenon because I also feel that I didn’t get to do nearly enough summery activities this year.
You know, the lounging beach/poolside, BBQing, and general carefree frolicking that comes with the summer months.
So if you’re also feeling that scarves and boots are trying to take over way too soon, I suggest making some fish tacos.
We can all be in denial together!
There are two types of fish tacos, and whether it’s grilled or fried, I want the same topping: cilantro crema. A creamy, tangy, spicy blend of sour cream, cilantro, lime juice and serrano chiles.
This crema is also a welcome punch to any other kind of taco, or chili, eggs… anything that looks like it could use a li’l dollop of something extra.
Or maybe I’m just biased because it showcases one of my favorite herbs.
By the way, I’ll never be able to grasp how cilantro tastes like soap to some people. That’s an unfortunate trick their taste buds are playing on them.
I suppose if you’re a cilantro hater you could use parsley instead, or skip the crema all together and just garnish with sour cream and a squeeze of lime juice.
As long as we’re making fish tacos and pretending that there are more than two days of summer left (!), I’m happy.
BEER BATTERED FISH TACOS WITH CILANTRO CREMA
Use any ale you enjoy drinking for this recipe. I chose New Belgium’s Trippel because it’s tasty, affordable, and brewed with coriander!
- vegetable oil, for frying
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- kosher salt & freshly ground black pepper
- 1 12-ounce bottle ale
- white fish fillets (cod, halibut, tilapia, etc.), cut into thick strips
- fine grain sea salt
- corn tortillas
- cilantro crema, recipe follows
- red cabbage, thinly sliced
- lime wedges
- queso fresco or cotija cheese
- Start warming 1 to 1 1/2 inches of oil in a pan over medium heat to 375 degrees. Make the batter: whisk together the flour, baking powder, coriander, smoked paprika, cumin, 1 tablespoon kosher salt, and freshly ground black pepper to taste. Whisk in the beer and set the batter in the fridge for 20 minutes.
- While the oil is warming and batter is resting, prepare the crema (recipe follows). Season the strips of fish with salt and pepper on both sides. Dip the fish in the batter, shaking off any excess, and lower into the oil to fry in small batches. Be sure not to overcrowd the pan, and keep an eye on the temperature, letting it return to 375 degrees between batches.
- Fry the fish until golden brown on both sides, 2-4 minutes depending on the size of the pieces. Transfer the fish to a paper towel-lined plate and season immediately with the fine grain salt. Keep finished pieces warm in a 200 degree oven on a cooling rack set over a sheet pan.
- Serve the tacos with cilantro crema, red cabbage, queso fresco and lime wedges for garnishing.
- 8 ounces sour cream
- 1 cup chopped cilantro
- 1 serrano chile, seeded and chopped
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- Mix all ingredients in a blender until well combined.
About 1 1/2 cups
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