Beer Battered Fish Tacos

Day 25 – They say it takes 3 or 4 weeks to change habits. We have now been in shelter-in-place for 25 days. Have we changed any habits? I think so. We are a bit more patient with each other. If we snap we almost immediately take a step back and say, “I’m sorry.” We are realizing we are all in the same position and emotions are on high at times. I also think that being together has made our relationships with each other stronger. We can only depend on each other. I know my kids are struggling through this but we will make it through, together.

We are home all the time so home cooking has really taken off. It is difficult to find flour, yeast, some meats, and vegetables. I have made an inventory of our pantry and freezer to try and use everything we have. I don’t want anything to go to waste. We had a bag of coleslaw mix that needed to be used and what better way to use it up than on fish tacos! Yum!

Verdict:

It has been forever since I had made fish tacos. These were so good! They were nice and crispy with a good flavor. The kids were eating the fish dipped in the sauce when the taco shells ran out. It really was good.

Time: 30-40 minutes
Difficulty: easy
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Ingredients:

2 lbs. sturdy fish – cod, white fish, etc…
8-10 flour tortillas
1 (12 oz) bag of chopped cabbage mix
2 cups flour
1/2 teaspoon cayenne pepper
2 large eggs
2 cups beer – red or lager work best

Sauce:

1/2 cup mayo
1/2 cup sour cream
1 teaspoon of Siracha hot sauce
1 teaspoon garlic powder (or 1-2 fresh cloves, minced)
Pinch of salt

Directions:

Combine the flour, eggs, Cayenne Pepper, and beer in a bowl. Mix until just combined; a few small-to-medium lumps are fine.
Mix sauce ingredients together in a bowl. Taste and adjust spices to your liking. Cover and refrigerate until ready to use.
Heat about 1 1/2″ – 2″ of oil in a large pot with high sides over medium high heat. Once oil has heated (drop a droplet of water into the pot to see if it bubbles) turn down to medium heat.
Using a fork or a skewer dip the fish into the batter, coating it evenly and allowing the excess to drip back into the bowl. Transfer the battered fish to the hot oil and cook for 2-3 minutes on each side until lightly golden brown; transfer to a bed of paper towels to drain. If the fish is cooking too fast, the oil is too hot. Adjust and repeat the process until all of the fish is fried.
Place fish in a warm oven to keep while frying the rest of the fish. Warm tortillas in the oven while cooking the remainder of the fish.
To serve, split the fried fish between tortillas. Top with the sauce, and cabbage.

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Beer Battered Fish Tacos

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