Allagash Beer Battered Fish Taco Recipe
Courtesy of our friend Steph at @thisisavocado
These light and flavorful tacos are just the thing to turn a weekday night into a mini celebration. You’ll find the recipe, and cooking instructions, below.
Details
5-6 servings
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Beer Batter
- 1 c flour
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 c Allagash beer
- 2 lbs mahi mahi, cut into strips
- 6-8 c canola oil
Lemony Cabbage Slaw
- 1/2 a head cabbage, shredded
- 1/2 tsp salt
- Juice and zest of 1 lemon
Pico de Gallo
- 4 roma tomatoes, chopped
- 1 jalapeno, chopped
- 1/2 white onion, chopped
- 1/2 cilantro bunch
- Juice of 1 lemon
- 1/2 tsp salt
To serve:
Mexican crema
Tortillas, lightly charred
Instructions:
- In a medium-sized mixing bowl, mix together the flour, baking powder, garlic powder, onion powder, salt and black pepper. Slowly pour in the Allagash beer, then whisk together until the batter is completely smooth. Set aside and allow to thicken for 5 minutes.
- In a large pot, heat the canola oil to 350 degrees. Then take about 3-4 mahi mahi strips at a time and thoroughly coat them in the batter. Slowly and carefully lower the strips into the hot oil and allow them to fry for about 4-5 minutes, or until golden and crispy.
- Once fried, place them on a paper towel-lined plate. Repeat until all the fish has been fried.
- Make the Lemony Cabbage slaw by tossing together the cabbage, salt and lemon juice and zest in a medium-sized bowl, then set aside.
- Make the Pico de Gallo by tossing together the tomatoes, jalapeño, white onion, cilantro, lemon juice and salt, then set aside.
- To assemble, lay one tortilla on a plate, then layer on the Mexican crema, one fried fish fillet, the Lemony Cabbage Slaw, and lastly, the Pico de Gallo. Repeat until all tacos are assembled.
Best enjoyed immediately!
