Beer-Battered Fish Tacos

By á-58

The rich taste of beer enhances the flavor of the fish in this quick dish. Look for a dark and full-bodied beer such as Negra Modelo or Dos Equis Amber. And serve leftover bottles with the fish at the table.

Ingredients

• For the toppings:
• Vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup beer (such as Negra Modelo)
• 1 pound tilapia fillet, cut into 1-inch wide strips
• 8 to 12 (6-inch) corn tortillas
• Sliced radishes
• Salsa
• Sour cream
• Cilantro
• Avocado
• Lime wedges

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

In a small, heavy-bottomed saucepan fitted with a deep-fry thermometer, add enough vegetable oil so that it covers the bottom inch of the pan. Heat on medium-high.

In a pie plate or shallow bowl, stir together the flour, salt and pepper. Stir in the beer to make a batter. Add the tilapia to the batter to coat. When the oil reaches 350 degrees F, add the tilapia in batches, being careful not to overcrowd the pot. Cook the pieces until crispy and golden, about 2 to 4 minutes. Drain on paper towels. Divide the fish among the tortillas and serve with the toppings.