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1 cup flour
¼ tsp baking soda
¼ tsp baking powder
2 tsp sweet paprika
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
12 oz. beer
Fresh grenadier or other fish, cut in pieces
For Salad, Combine:
Fresh cabbage, thinly sliced or grated
Fresh tomatoes, chopped
For Spicy Mayonnaise:
Combine mayonnaise, Tapatío hot sauce, and lime juice to taste.
Coconut oil, avocado oil, or peanut oil (enough to cover the fish pieces at least halfway; more if deep frying)
Lime wedges (optional)
Queso fresco (optional)
Prepare the salad and the spicy mayonnaise and set aside. Put tortillas in the oven to warm or warm on the griddle while frying the fish.
Heat the oil in a pot with a small circumference if deep frying. Use a frypan if frying halfway at a time and turning over.
Mix all dry ingredients for the batter together well, and add 12 oz. beer. Batter should be loose like pancake batter. Dip each piece of fish in the batter and fry at 360°F until golden, then lay on paper towels to drain. Keep warm.
Serve the crispy fish in warm corn tortillas with spicy mayonnaise sauce and the salad.
Optional: squeeze lime wedges over taco filling and crumble queso fresco on top.