Crispy, tender, and flavorful battered fish - topped with Baja white sauce, cabbage, and salsa. These beer battered fish tacos will put your favorite restaurant tacos to shame.
Combine flour, baking soda, egg, garlic salt, and pepper in a medium bowl. Add beer. Whisk until combined.
Dust each piece of fish with flour. Dip in batter and make sure fish is completely coated.
Heat oil to 375 degrees. Deep fry fish for a few minutes on each side - until golden brown. Transfer to a paper towel to drain.
Assemble tacos by layering white sauce, fish, cabbage, and red salsa in a corn tortilla. Serve with lime and cilantro.
What Kind Of Fish Do You Use For Beer Battered Tacos?
For the fish you want to use a flakey white fish. I believe Rubio's uses Wahoo, but I went with Cod because it is readily available, but still has that flakey texture and mild flavor.
Peanut oil and canola oil are ideal for use in deep fryers because of their high smoke points. You can also use avocado oil.
You want to use a deep pot for frying. I like to use my copper chef pan. It comes with a basket - which makes it easy to pull the fish out when it is done frying.
Yes - you can sub club soda.
Beer battered fish, white sauce, red salsa, and shredded cabbage are a must. Serve with a lime wedge and you'll feel like you're back in baja. This also goes great with tortilla chips and Mexican beans.