While I try to do healthier baked versions of recipes, sometimes you just want something deep fried. This is exactly what we were craving and decided to make Beer Battered Fish Tacos. The fish is so tender and flaky with a nice crunch on the outside. The beer gives the batter flavor and makes it airy and crispy. It’s Perfection!
The other reason I choose to to deep fry food is the clean up, but I promise you these tacos are so worth the extra 10 minutes of cleanup. The hubby decided to use the Kamado for frying the fish, and it worked really well. We have the wok attachment, so just added oil in the wok and allowed it to heat up to at least 350 degrees. These tacos are best served right after the fish is done. I prepped everything else first so when the fish was done frying, the tacos can be assembled immediately.
I decided to keep the toppings simple and use my avocado cream sauce on the fish and top with shredded cabbage, tomato’s, and cilantro. You can also put you favorite salsa, pico de gallo, jalapenos, or pickled red onions. But the crispy fish is the star of this taco! The recipe for the Avocado Cream Sauce can be found here. It’s such a versatile and yummy sauce for any Mexican dish. For the fish, I used cod and cut it into thin slices. You don’t want them too thick since the batter will add thickness. Pat the fish dry, dredge in flour, then in beer batter, and into the fry. Turn fish over in fryer and fry until gold brown, about a couple minutes on each side. Place fish on paper towels to drain and warm tortillas. Assemble tacos and serve warm, best if enjoyed with an ice cold beer!