Beer Battered Fish Tacos

Mexican,Fish,Tacos,With,Cabbage,And,Garlic,Mayo
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Even though the weather forecast is threatening more snow across the east coast this weekend, you can transport yourself to a warm beach with these beer-battered fish tacos. Using a beer batter method that I learned when making onion rings last semester in culinary school, these crispy fish tacos are an easy and fun dish to make that will impress your dinner guests. The beer adds a light airy-ness to the batter which gives the fish filets that perfect crunch. Pair them with a bright coleslaw, fresh limes, red onions, and avocado, all from this week’s CSA and market.

Ingredients:

  • 1 lb Cod filets (cut into 1 inch wide strips)
  • Corn tortillas
  • Canola oil (enough to fill about 2-3 inches deep in a pan)
  • 6 oz of beer (half a bottle, or more as needed to acheive consistency)
  • 6 oz all purpose flour
  • 2 oz cornstarch
  • 1 tsp baking powder
  • a generous pinch of salt and pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 egg (lightly beaten)
  • Additions: cabbage cole slaw, sliced limes, avocado, thinly sliced red onions, cilantro, etc…

Directions:

  1. Fill a large pan with high walls with enough canola oil to be 2-3 inches deep. Heat the oil over medium high until it has reached a temperature of about 375 degrees, using a thermometer to check.
  2. In a large metal bowl, mix together flour, cornstarch, baking powder, and spices. Add beaten egg and half a bottle of beer and whisk together until fully combined with no lumps. The mixture should become liquidy but tacky enough to slightly stick between two fingers.
  3. Line a baking sheet or plate with paper towels to put your fried fish on after cooking. The paper towels will collect any excess oil and leave you with a crispier end product.
  4. Pat your cod strips completely dry and dip each piece into the mixture. Using tongs, carefully place the battered fish into the hot oil, making sure not to overcrowd your pan. In a large pan, about 3 fish filets should fit comfortably. Fry for about 3 minutes on each side, or until golden browned. Remove from oil and set the fried fish on plate lined with paper towels.
  5. Prepare your corn tortillas by warming up with your preferred method. My favorite way to warm up corn tortillas is to place them directly over the open flame on my stove and toast for about 1 minute on each side. Keep them warm by wrapping them with cloth napkins.
  6. Add fixings of your choice (suggestions listed above) and a squeeze of lime. Enjoy immediately!

  • 6 oz of beer (half a bottle)

Directions:

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