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.
Beer Battered Fish Tacos with Avocado Crema
Beer Battered Fish:
- 1 ½ cups all-purpose flour divded
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 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 1/2 lime
- Hot sauce to taste
- Salt and pepper to taste
Black bean and corn salsa:
- 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.