Voyager Beer Battered Fish Tacos

Voyager Beer Battered Fish Tacos

Ingredients:
The Voyager Fish Taco Sauce:
• 1/4 Cup of Mayo and Plain Yogurt
• 1 Tablespoon of Fresh Lime Juice
• 1 Garlic Clove (Finely Minced)
• 1 Pinch of Salt and Pepper
The Slaw:
• 2 Cups of Shredded Cabbage (Green or Purple)
• 1/2 Cup of Chopped Cilantro
• 1/4 Cup of Thinly Sliced Red Onions 
• 2 Tablespoons EACH of Avocado Oil and Lime Juice
• 1/2 Teaspoon EACH of Salt and Pepper
The Beer Battered Fish Tacos:
• Avocado Oil for Frying
• 1 1/2 Cups of All Purpose Flour
• 2 Teaspoons EACH of Garlic Powder and Onion Powder
• 1 Teaspoon EACH of Baking Powder, Salt and Pepper
• 1 1/2 lbs of Cod or Halibut
• 1 1/2 Cups of Beer of Your Choice
• 18 Yellow Corn Tortillas

Toppings: 
• Lime 
• The Voyager Fish Taco Sauce 
• Cilantro 
• Pickled Red Onions  

Recipe: 
  • Mix the Voyager Fish Taco Sauce ingredients together in a small bowl.
    ¼ cup EACH: mayo and plain yogurt, 2 tablespoons Voyager Fish Taco Sauce, 1 tablespoon lime juice, 1 clove garlic, A pinch of salt and pepper
  • Mix the slaw ingredients together in a medium-sized bowl.
    2 cups shredded cabbage, ½ cup chopped cilantro, ¼ cup thinly sliced red onion, 2 tablespoons EACH: oil and lime juice, ½ teaspoon EACH: salt and pepper
  • Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot. 
    Oil
  • Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.
    1 ½ cups all-purpose flour, 2 teaspoons EACH: garlic powder and onion powder
  • In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper. 
    1 teaspoon EACH: baking soda, salt, and pepper
  • Cut the fish into small pieces no more than 1″ wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour. 
    1 ½ lb white fish
  • When the oil reaches 350 degrees Fahrenheit (see note #4) it's time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through. 
    1 ½ cups light beer
  • Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked. 
  • Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish. 
    18 corn tortillas
  • Serve and Enjoy!
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