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Adding beer to the batter helps the fish for these tacos fry up golden brown.
Beer-Battered Fish Tacos

Adding beer to the batter helps the fish for these tacos fry up golden brown.
Yield: serves 4
Ingredients
- 1 1⁄2 cups shredded green cabbage
- 2 limes (1 cut into wedges)
- 1 1⁄2 tbsp. kosher salt, plus more to taste
- 2 cups flour
- 1⁄2 cup cornstarch
- 1 (12-oz.) bottle dark beer
- 1 egg
- Canola oil, for frying
- 1 lb. boneless, skinless red snapper, cut into 1½" strips
- 2 tsp. chili powder
- 16 corn tortillas
- 1⁄4 red onion, thinly sliced
- 4 sprigs cilantro, chopped
- 1 tomato, cored and chopped
- Sour cream or crema
- Mexican hot sauce
Instructions
- In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1½ tbsp. salt, 1½ cups flour, cornstarch, beer, and egg to make a batter.
- Pour oil into a 5-qt. Dutch oven to a depth of 2"; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.
- Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.