Classic Beer Battered Fish Tacos

Ingredients

• 1.5 lbs White fish fillets (cod or tilapia)
• 1 cup All-purpose flour
• 12 oz Cold Mexican lager beer
• 1 tsp Baking powder
• 0.5 tsp Garlic powder
• 2 cups Vegetable oil for frying
• 2 cups Shredded cabbage mix
• 12 pieces Small corn tortillas
• 0.5 cup Sour cream or Mexican crema
• 2 tbsp Fresh lime juice
• 0.25 cup Fresh cilantro(optional)
• 1 pinch Salt and black pepper

Instructions

1. 1

   Pat the fish fillets dry with paper towels and cut them into strips about 3 inches long and 1 inch wide.

2. 2

   Whisk together the flour, baking powder, garlic powder, salt, and pepper in a medium bowl.

3. 3

   Slowly pour the cold beer into the flour mixture, whisking gently until the batter is smooth and has the consistency of pancake batter.

4. 4

   Heat the vegetable oil in a heavy skillet or deep fryer to 375°F (190°C).

5. 5

   Dredge each piece of fish in a little extra dry flour, then dip into the beer batter until fully coated.

6. 6

   Carefully drop the fish into the hot oil and fry for 3-4 minutes per side until golden brown and crispy.

7. 7

   Drain the fried fish on a wire rack or paper towels to maintain crunchiness.

8. 8

   Warm the tortillas and assemble by placing fish in the center, topped with cabbage, lime crema, and fresh cilantro.