Fish Tacos

By Sarah SchreiberPublished: Jul 28, 2017

Mike Garten

Yields:

6 serving(s)

Prep Time:

15 mins

Total Time:

50 mins

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#TacoTuesday is even better with choices — whether you're feeling fried tilapia or mahi-mahi (or chicken, if you're not a fish person!), we've got you covered.

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Ingredients

1/4 cup cornstarch
1 tsp. chili powder
1/2 tsp. baking powder
1 1/4 cups all-purpose flour
1 cup lager beer or seltzer
Canola or vegetable oil, for frying
1 1/2 lb. skinless mahi-mahi or tilapia fillets (or skinless, boneless chicken breasts) cut into 2"-long strips
Small (6") flour tortillas

Directions

1. Step 1In medium bowl, whisk together cornstarch, chili powder, baking powder, 1 cup flour and 1 teaspoon salt. Stir in beer and 1/2 cup ice cubes just until combined (some small lumps are OK); let batter stand 10 minutes.
2. Step 2Line baking sheet with foil; place large wire rack on top.
3. Step 3Heat 2 inch oil in 5-quart heavy-bottomed pot on medium-high until it reaches 350°F (375°F for chicken) on deep-fry thermometer.
4. Step 4Working in batches with 1 piece at a time, toss fish in the remaining 1/4 cup flour, then dip in batter, letting excess drip off. Carefully place in hot oil. Repeat with 3 to 6 more pieces of fish, depending on size, making sure not to crowd pot. Fry, turning occasionally (and adjusting heat as necessary to maintain temperature), until deep golden brown, about 3 minutes.
5. Step 5With slotted spoon, transfer cooked fish to rack. Sprinkle with pinch salt. Repeat with remaining fish, flour and batter.
6. Step 6Serve on flour tortillas with Pineapple and Romaine Slaw, Quick Pickled Onions, Citrusy Radishes or Cabbage and Corn Slaw.