Beer-Battered Fried Fish Tacos

Name: Beer-Battered Fried Fish Tacos
Prep time: 50 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 cup flour; 1 1/2 teaspoons garlic salt; 3/4 teaspoons cayenne pepper; 1 cup ale beer; 1/3 cups ketchup; 1/3 cups mayonnaise; 1/3 cups plain yogurt; 1 kilo white fish, cut into semi-thick slices; 1 drizzle lime juice; vegetable oil, for frying; flour tortillas; pico de gallo, (for serving); lime, quartered (for serving); cabbage, thinly sliced (for serving)

Juliana De la Mora

Fish tacos are delicious. Prepare them just before serving to prevent the tortillas from getting soggy and to keep the fish crispy on the outside.

Reviewed by Editorial Team of Kiwilimón

Published: 27-10-2010

Preparation

50 mins

Low

In a bowl, mix the flour, 1 teaspoon of garlic salt, and 1/2 teaspoon of cayenne pepper. Add the beer and whisk until smooth. Cover and let rest for at least 10 minutes to 1 hour. Prepare the sauce by mixing ketchup, mayonnaise, and yogurt. (You can add a little chipotle adobo juice) Marinate the fish. Cut the fish into long pieces (about 10 cm) and place in a bowl with lemon juice, 1/2 teaspoon of garlic salt, and 1/4 teaspoon of cayenne pepper. Stir and let marinate for about 10 minutes. Heat the oil. In a pot, fill with about 2.5 centimeters of oil and let it reach a temperature of 190 degrees. Meanwhile, warm the tortillas. Keep them under a napkin or a hot cloth. Dip the fish into the beer batter and fry the fish in the oil. Dip each piece into the batter first and then into the oil, allowing it to brown for about 7 minutes. Avoid having the pieces of fish touch each other to prevent sticking. Remove from the oil with a slotted spoon and place on paper towels to absorb excess grease. Once all the fish is fried, assemble the fish tacos. Place a couple of pieces of fish on each tortilla, top with pico de gallo, cabbage, and the prepared mayonnaise sauce. Serve with lemon slices and avocado.