“This recipe is from Sunny Anderson's Cooking for Real show, tweaked a bit by me. She tops the tacos with a pickled salsa, but I prefer shredded cabbage with Creamy Lime Dressing and Salsa Fresca.”
READY IN:
20mins
SERVES:
6-8
YIELD:
8 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Fill pot halfway up with vegetable oil and heat to 350 degrees.
  2. In large bowl, whisk together flour, cumin, cayenne and salt. Mix in enough beer so that mixture resembles pancake batter.
  3. Put remaining flour into large pan and dredge fish chunks. Then put them in batter.
  4. Fry fish in batches, then serve in tortillas with cabbage and your choice of toppings.

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