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"Beer" Battered Fish Tacos
A gluten-free twist on the classic fish and chips/fish tacos combo. We’ve replaced regular flour with the magic of rice flour and swapped beer for sparkling water, maintaining that unbeatable texture and crunch. Adapt to your preferences: wheat tortilla and flour for gluten-tolerant, or go gluten-free with rice flour and a corn tortilla. For our vegetarian friends, oyster or enoki mushrooms offer a meat-like texture and still very flavourful.
YIELDS
4
Ingredients
- 4 even cut strips of cod or halibut
- 2 cups rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder (*omit for fodmap)
- Club soda
- 4 wheat tortillas/corn tortillas (gf)
- Coleslaw
- Your favourite Crema
- Fresh cilantro leaves
Directions
- In a bowl, combine dry ingredients. Mix thoroughly.
- Mix together dry mix and a 1:1 ratio of club soda in a bowl. Do not overmix; the batter should be lumpy
- Coat the fish evenly with the batter prepared in step two.
- Heat oil for deep frying to around 350°F (175°C).
- Carefully place the coated fish into the hot oil and fry until golden brown and cooked through.
- Once done, place them on a paper towel to absorb excess oil.
- Fry tortillas over medium heat in a lightly oiled, non-stick pan.
- Assemble Tacos. Top with crema.
- Enjoy your flavourful and crispy “beer” battered fish tacos!
TIP: For Gluten and dairy Free Tacos – use Corn Tortillas with coleslaw and Mango Salsa.
TIP: For Gluten & Dairy Free Vegetarian Tacos– Swap Fish for Oyster or Enoki Mushrooms.
