Description
These Beer Battered Fish Tacos with Homemade Sriracha Baja Sauce are decadent and delicious. These are my favorite fish tacos and all of the sauces work so perfectly with them!
Ingredients
Units
Scale
For Slaw:
- 2 cups shredded cabbage
- 1/4 cup diced red onion
- 1 tablespoon olive oil
- 2 tablespoon cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For Sriracha Baja Sauce:
- 1/4 cup plain greek yogurt
- 1/4 cup mayo
- 2 tablespoons sriracha
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon chili powder
Fish and Batter:
- Enough oil to fully submerge fish with batter on it.
- 4 fish fillets (about 8 ounces) of walleye or other white fish. NOT FROZEN and fresh
- salt and pepper
- 1/2 cup all-purpose flour
- 1 tablespoons garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoons pepper
- 1 egg
- 1 can of coors light or other beer
- 4 flour tortillas
Instructions
Fish and Batter:
- Add oil to large pot and fill with oil with enough to submerge fillets.
- Add all dry ingredients and egg to a large bowl
- Slowly add beer to bowl and mix while adding until the batter has a heavy gravy consistency. You will not need entire can, but maybe a 1/2 cup to a cup.
- Heat oil to 375° degrees Fahrenheit.
- Pat fish dry with paper towels and sprinkle with salt and pepper
- Submerge fish in batter until well coated and then add to hot oil
- Cook until golden brown
- Remove from basket or pot and put on paper towel lined plate to drain for a few minutes
For Slaw:
- Add all ingredients to bowl and toss
- Put in fridge until ready to serve
For Sriracha Baja Sauce:
- Add all ingredients to bowl and toss
- Put in fridge until ready to serve
Notes
- DON’T BURN YOURSELF
- Beer Batter Fish modified from Genius Kitchen