For years, fish tacos always seemed, well, gross to me. Maybe because I’ve only learned to love seafood within the last ten years. Or maybe I just couldn’t get past the narrow-minded stereotype that tacos had to be seasoned ground beef.
Then a few weeks ago, The Husband caught me perusing the blog Pink Parsley. Looking over my shoulder (he does this often – it drives me nuts!) his eyes landed on her pictures for Beer Battered Fish Tacos.
“You need to make that,” he said. “You need to make that soon.”
Because I’m a good wife and I always do what my husband tells me to do (hardy har har), I made these – only with a bit of a Southern twist. I used bream instead of cod. If you are familiar with bream, then you know they are a relatively small fish with soft bones. A lot of people I know just fry them up and eat them whole because by the time you clean and filet them, there is not a lot left. However, the tiny little nuggets it produced were perfect for fish tacos.
I substituted the mango salsa for this black bean, corn, and cilantro salsa. I have included the recipe again below. Pink Parsley’s avocado crema, however, is FINE! Her recipe calls for a couple of tablespoons of plain yogurt, but I couldn’t find plain yogurt in anything smaller than a vat so I substituted with buttermilk. I was literally licking it off my finger tips while frying up the fish. Make sure you make extra for the tacos.
- 1 ½ cups all-purpose flour, divded
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- 1 cup beer
- 1 pound bream, cleaned and fileted (you can also substitute any firm white fish)
- Vegetable oil, for frying
- Taco shells, hard or soft
- 1 avocado, pitted
- 2 tablespoon buttermilk
- 1 Tablespoon sour cream
- Juice of ½ lime
- Hot sauce to taste
- Salt and pepper to taste
- 1 bunch fresh cilantro, more for garnish
- 5-6 Roma tomatoes
- 1 medium yellow onion
- 1 tablespoon garlic powder
- 1 (15-oz.) can whole kernel corn, drained
- 1 (15-oz.) can black beans, drained
- 2 tablespoons olive oil
- Salt and pepper to taste
- In a medium mixing bowl, combine 1 cup of flour, paprika, chili powder, cumin, and salt. Add beer and stir until combined. Set aside and allow to sit for 30 minutes.
- In the meantime, prepare the fish by cutting into bite-sized pieces. Pat the fish dry then coat with the remaining half cup of flour. Toss fish into beer batter mixture and stir gently until fish is well-coated.
- Heat oil in large skillet to 375 degrees. Add fish in batches, frying until coating is golden brown and fish is cooked through, about 3-5 minutes. Remove fish from hot oil and drain on paper towels. Season with additional salt and pepper if needed.
- Place the avocado in in the bowl of a blender or food processor. Add buttermilk, sour cream, hot sauce, and lime juice. Process until ingredients are combined and texture is smooth. Pour into a small bowl for dipping or garnishing.
- To prepare the salsa, wash cilantro and remove stems. Roughly chop tomatoes and onion and place in a food processor along with cilantro. Process until slightly chunky and ingredients are well incorporated. Transfer mixture to a large bowl. Stir in garlic powder, corn, black beans, and olive oil. Season with salt and pepper.
- Heat tortillas in the microwave for 10 seconds until warm and soft. Place a few nuggets of fried fish down the center, top with salsa and finish with avocado crema. Top with addition chopped cilantro if desired.