Best 3 Cerveza Battered Fish Tacos With Quick Pickled Onion And Cucumber Recipes

## Dive into the Enchanting World of Cerveza-Battered Fish Tacos: A Culinary Symphony of Flavors and Textures ##

Prepare to embark on a tantalizing culinary journey with our delectable Cerveza-Battered Fish Tacos, where every bite is a symphony of flavors and textures. These tacos are not just another dish; they are edible masterpieces, carefully crafted to tantalize your taste buds and leave you craving more.

At the heart of these tacos lies the succulent fish, enveloped in a golden-brown and crispy cerveza batter. The batter, infused with the refreshing essence of cerveza, lends a unique and flavorful twist to the fish, creating a perfect balance between crunch and tenderness. Each bite is an explosion of flavors, where the savory fish harmonizes with the subtle sweetness of the beer.

Complementing the fish is a symphony of fresh and tangy toppings. The quick-pickled onion and cucumber add a delightful acidity that cuts through the richness of the fish and batter. The creamy avocado slices bring a velvety texture and a hint of healthy fats, while the vibrant cilantro adds a pop of freshness and herbaceousness.

The tacos are brought together by a warm and fluffy tortilla, which acts as a canvas for this culinary masterpiece. Each element of the taco works in perfect harmony, creating a symphony of flavors and textures that will transport you to a state of culinary bliss.

So, get ready to indulge in this extraordinary culinary experience. Follow our step-by-step recipe to recreate these Cerveza-Battered Fish Tacos in your own kitchen and embark on a journey of taste and delight. Let your taste buds explore the vibrant flavors and textures that make this dish a true celebration of Mexican cuisine.

Let's cook with our recipes!

CRISPY CERVEZA BATTERED FISH

Crispy Cerveza Battered Fish image

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 23

Ingredients

Vegetable oil, for frying
2 1/2 cups all-purpose flour
1/3 cup cornstarch
1 tablespoon kosher salt
2 teaspoons cayenne pepper
1 teaspoon smoked paprika
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
Two 12-ounce bottles Mexican lager
2 pounds cod, cut into 1/2-by-1 1/2-by-3-inch sticks
12 flour tortillas (7-inch)
2 cups shredded napa cabbage
1 cup finely diced red onion
1 cup fresh cilantro sprigs
1 cup lime wedges
Charred Lime Crema, recipe follows
2 jalapenos
1 small white onion, peeled and cut into 1/4-inch rounds
2 tablespoons olive oil
1 cup fresh cilantro leaves, plus more for garnish
Kosher salt and freshly ground black pepper
1 cup Mexican-style crema
1 lime, zested and juiced

Steps:

For the crispy battered fish: Preheat the oven to 200 degrees F. Fit a wire rack in a baking sheet; set aside.
In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375 degrees F.
Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.
Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.
For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema.
Heat a grill or grill pan over medium-high heat.
Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.
Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.
Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.
Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.
Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.

BEER BATTERED FISH TACOS WITH PICKLED ONION AND CUCUMBER

Beer Battered Fish Tacos With Pickled Onion and Cucumber image

This recipe is So YUM. Developed by foodnetwork chef Sunny Anderson from foodnetwork. I crave it often.

Provided by ForeverMama

Categories Weeknight

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 19

Ingredients

vegetable oil, for frying
2 cups all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons salt
12 ounces beer
3 (8 ounce) tilapia fillets, cut into chunks
8 (8 inch) flour tortillas
quick-pickled onion and cucumber, recipe follows
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
1 tablespoon salt
1 large red onion, medium dice
1 large vidalia onion, medium dice
1 English cucumber, medium dice
1 habanero pepper, seeds removed, minced
1 roma tomato, seeded and diced
2 tablespoons freshly chopped cilantro leaves

Steps:

Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
Meanwhile, grill tortillas on grill.
Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.
Quick-Pickled Onion and Cucumber:.
In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl.
Let cool slightly then chill covered, for at least 1 hour.
Toss in the tomato and cilantro, 5 minutes before serving. Yields: 6 cups.

Nutrition Facts : Calories 992, Fat 13, SaturatedFat 3.3, Cholesterol 85.1, Sodium 4307.8, Carbohydrate 159.1, Fiber 7.7, Sugar 45.5, Protein 52.4

BEER-BATTERED FISH TACOS

Beer-battered fish tacos image

Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!

Provided by Esther Clark

Categories Dinner, Lunch, Supper

Time 1h5m

Number Of Ingredients 19

Ingredients

150g plain flour
75g cornflour
½ tsp fine sea salt
230ml cold beer
vegetable oil, for deep-frying
4 skinless and boneless cod loins, cut in to 3cm pieces
8 small soft corn tortillas
2 Little Gem lettuces, shredded
hot sauce, to serve (optional)
150ml white wine vinegar
1 tsp coriander seeds, crushed
1 tsp peppercorns
2 tbsp caster sugar
1 large red onion, finely sliced
150g mayonnaise
½ small bunch of dill, finely chopped
½ small bunch of basil, finely chopped
½ tsp Dijon mustard
1 tsp capers, chopped

Steps:

First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.

Nutrition Facts : Calories 841 calories, Fat 41 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium

Tips:

For a crispy coating, make sure the fish is dry before dipping it in the batter.
To prevent the batter from sticking to the pan, heat the oil to 350°F before frying the fish.
Serve the fish tacos immediately with your favorite toppings, such as shredded cabbage, pickled onions, and cucumber, and a squeeze of lime.
For a healthier version, bake the fish instead of frying it. Just preheat your oven to 400°F and bake the fish for 10-12 minutes, or until cooked through.
Feel free to experiment with different types of fish, such as tilapia, cod, or halibut.

Conclusion:

These Cerveza Battered Fish Tacos with Quick-Pickled Onion and Cucumber are a delicious and easy-to-make meal that is perfect for any occasion. The crispy fish, tangy pickled onions, and refreshing cucumber make for a flavorful and satisfying taco that everyone will love. So next time you're looking for a quick and easy weeknight meal, give these fish tacos a try!