Corona Beer-Battered Fish Tacos #SundaySupper #Cinco de Mayo

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Before marrying a Californian, I knew little about Mexican food. I didn’t grow up eating it as he had. I’m from the Deep South and didn’t have experience with Mexican food until I went away to college. I recently asked my husband about his background with Mexican food while writing this post:
Me: “Didn’t you grow up eating Mexican food?”
Him: “No, not really. I didn’t have it until I was seven.”
Me:  “And you didn’t have it again until you were an adult?”
Him: “No, I kept eating it.”
Me:  “From then on?”
Him: “Yes.”
Me:  “Then you grew up eating it.”
Him: “I guess so.”
Me: “If you were trying not to be in my blog post, it’s too late. I’ve already typed what you said.”
Aside from his siblings, who still live in California, he knows more about Mexican food than anyone else in my life. He helped me learn the subtle differences among types of “Mexican” food that we eat when eating out or traveling. There’s Tex-Mex, which we avoid since we don’t eat animal fat; there’s Cal Mex (his term), which includes no animal fat in the beans, rice, or vegetables; and there’s the Mexican food that is popular with Americans, which has Native American influences, like corn tortillas. I searched for verification of what he told me and found it in Jeffrey M. Pilcher’s Planet Taco: A Global History of Mexican Food. According to Pilcher, taco shells are an American creation. Mexican food is a global creation, influenced by the Spanish, European, and Native-American cultures, says Pilcher.
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The first fish taco was reportedly created in Baja, California, and it’s my favorite entree to order in a Mexican restaurant. Last week, I made corn tortillas for the first time,  and this week I’m participating in the Sunday Supper Group’s Cinco de Mayo celebration–hosted by Jen at Juanita’s Cocina. I love making beer-battered fish–except for the frying–because it’s so good. We don’t make eating fried food a habit in my house, but when you want good fish tacos, sometimes you just have to make an exception.
Recipe: Corona Beer-Battered Fish Tacos

Ingredients
1 1/4 cup unbleached white flour
1 teaspoon baking powder
1 envelope dried, cultured buttermilk blend (or 1 cup liquid buttermilk)
1 teaspoon smoked paprika
1/4 teaspoon chipotle pepper
12 ounces Corona beer (regular or lite)
4 6-ounce cod fillets, skin removed
Kosher salt
Cracked pepper
Sliced or diced tomatoes
Lettuce Mix, rinsed and spun dry
1 large red onion, thinly sliced
1 cup high-heat oil, such as grapeseed or canola oil
Smoked salt (for finishing)

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Directions

  1. Mix dry ingredients in a medium bowl, including the spices.
  2. Add the buttermilk (if using liquid buttermilk) and the beer. Mix thoroughly until lumps disappear.
  3. Rinse and pat dry the pieces of cod. Slice diagonally into 2-inch pieces. Add salt and pepper to fish pieces and dip fish in batches of four-five pieces into the beer batter to coat.
  4. Heat oil in a wok or deep fryer until it is hot. Drop pieces of coated fish. Fry pieces until golden brown on one side (approximately three minutes), then flip and fry for another two-three minutes on the other side. Remove fish pieces from oil and drain on paper towels.
  5. Make corn tortillas or gently warm purchased tortillas in the oven.
  6. Assemble tacos with lettuce, tomatoes, and onion. Serve fish tacos with sour cream and tomato salsa.
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The fun and recipes doesn’t stop here. Check out my fellow #SundaySupper bloggers’ stories and recipes for Cinco de Mayo, and join us for our Twitter chat at 7 p.m.
Cinco de Mayo Appetizers & Sides {Aperitivos}:
Chipotle Roasted Chickpeas from Home Cooking Memories
Cinco de Mayo Tuna Pepper Poppers from Shockingly Delicious
Elote (Mexican Grilled Corn) from Magnolia Days
Esquites or Mexican Corn Salad from Kimchi Mom
Grilled Corn on the Cob with Lime-Cayenne Butter from Healthy. Delicious.
Guacamole Rice from Foxes Love Lemons
Healthy Mexican Ceviche from Mama’s Blissful Bites
Loaded Cheesy Nachos from Gotta Get Baked
Lobster Guacamole from I Run For Wine
Roasted Garlic and Bacon Guacamole from Ruffles & Truffles
Slow Cooker Chicken Con Queso from Daily Dish RecipesCinco de Mayo Main Dishes {Platos Principales}:
Barbacoa Beef from The Urban Mrs.
Chicken Enchiladas with Avocado Cream Sauce from Bobbi’s Kozy Kitchen
Chicken Fajita Feta-ccine from Chocolate Moosey
Chicken Fajita Salad w/Home made Easy Salsa from Momma’s Meals
Chicken Mole Potato Skins from Noshing with the Nolands
Corona Beer-Battered Fish Tacos from Pescetarian Journal
Duck Carnitas from The Girl in the Little Red Kitchen
Enchiladas with Red Chili Sauce from Hezzi-D’s Books and Cooks
Fish Tacos with Lime Salsa from Curious Cuisiniere
Japanese Mexican Tacos from Ninja Baking
Lightened Up Taco Salad from Kudos Kitchen
Mexican Pizza with Chipotle Orange Sauce from Family Foodie
Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP
Pork Carnitas from From the Bookshelf
Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes
Roasted Poblano and Corn Lasagna from Juanita’s Cocina
Shrimp Soft Tacos with Lime Dressing and Crunchy Vegetables from Crazy Foodie Stunts
Slow Cooked Carne Asadas from Peanut Butter and Peppers
Soft Shell Tacos from That Skinny Chick Can Bake
Spicy Shredded Beef Chimichangas from Supper for a Steal
Spicy Steak Fajitas from Cravings of a Lunatic
Stuffed Poblano Peppers from Country Girl in the Village
Tequila Lime Chicken from No One Likes Crumbley Cookies
Tex-Mex Chopped Chicken Salad with Honey-Lime Dressing from The Weekend Gourmet
Tofu Tacos from Hip Foodie Mom
Yucatan Pollo Pibil and Corn Tortillas from MarocMamaCinco de Mayo Desserts {Postres}:
Dairy-free Flan from The Not So Cheesy Kitchen
Dark and Spicy Chocolate Pots de Creme from Happy Baking Days
Fried Ice Cream for a Crowd from Growing Up Gabel
Luxuriously Healthy Chocolate Frosting from What Smells So Good?
Mexican Brownies from Cindy’s Recipes and Writings
Paletas de Tamarindo (Tamarind Popsicles) from La Cocina de Leslie
Peanut Mazapanes from Pies and Plots

Cinco de Mayo Drinks {Bebidas}:
Fresh & Fruity Sangria from Webicurean
Fruity Aguas Frescas from The Foodie Patootie
Mango Aqua Fresca With Chia Seeds from Sue’s Nutrition Buzz
Margarona from The Messy Baker
Tamarindo Drink (Agua de Tamarindo) from Basic N Delicious

Join the #SundaySupper conversation on Twitter on Sunday, May 5th to celebrate Cinco de Mayo! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

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Comments

  1. says

    I have yet to make my own corn tortillas, though I do have the flour in my pantry. Though I don´t eat fish, these are some great looking tacos Alaiyo! I could drench so many things in that beer batter!

  2. says

    I’ve been on this fish taco kick lately and your recipe looks like it will fit right in to my craving. What a colorful taco too with your toppings. I want to reach in a grab it right now.

  3. says

    You definitely have my heart with this recipe! Living in Florida, fish tacos are a staple…and yours look absolutely gorgeous! The perfect golden brown, surrounded by bright colors and flavors. I’ll take a huge plate, please!

  4. says

    Alaiyo!!
    haha, love your post. . yes, great minds think alike! :P I think YOUR fish tacos look better. . my husband would have totally preferred these over my tofu ones! I’ve never made homemade beer-battered fish, but I am totally going to try! These seriously look delicious!!! yum!

  5. says

    We are making fish tacos for dinner tonight. And I think we’re making THESE fish tacos for dinner tonight. Holy great recipe girl! Yum!

  6. says

    Alaiyo, these are AWESOME!!! This California girl, just tilted my computer to show my California guy… and he went “MMMM!!!!” He grew up on the fishing boats, and just told me the galley girl used to make something similar… love it! Thanks for sharing.

  7. says

    Thank you for the research Alaiya. I was pretty sure taco shells were an American invention. As to your fish tacos, well,they are beyond. Thank you for sharing the recipe =)

  8. says

    Fish tacos are my favorite. I”m actually not really a fan of fried fish, but this just looks so delicious, not all heavy and greasy like you get from restaurants. I will need to try these!

  9. says

    The “best Mexican” food I had before I lived out in California was Chipotle. Sad, but true.

    We were out there for a few years and are back on the East Coast. Mexican cuisine is one of the cuisines I sorely miss!

  10. says

    Mmm … I think I can do this with firm tofu. To make the buttermilk, I could use a cup of coconut milk with 1 tablespoon vinegar. This would probably also be good with seitan. I’m trying it! Thanks so much!!

  11. says

    Alaiyo, you totally made me laugh with that conversation you had with your husband. Way to school him, girl. I love fish tacos too – if it’s on the menu, I usually order it. And the fact that you made a beer batter is blowing my mind. Delicious! I love your beautiful, colourful photos too.

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