Light and crispy Beer Battered Fish Tacos with a Yogurt lime sauce and refreshing pico de gallo.
Who doesn’t love the satisfying crunch of fried food. While I wouldn’t advise noshing on the golden goodness on a regular basis, there is no reason to never indulge. Furthermore, with proper frying technique you can minimize oil absorption keeping the fat and calories to a minimum. I wouldn’t say this gives you a free pass to fry all your meals but next time you decide to whip out the fryer, here are a few healthy frying tips to keep in mind:
Too much flour causes more oil absorption. Make sure after coating your food to shake off any extra flour. Also adding gluten free ingredients to your breading can help reduce how much oil is absorbed.
Heat oil to the proper temperature:
Use a candy thermometer to monitor the temperature and use an oil with a high smoking point.
Maintain the correct temperature while cooking:
If the oil is not hot enough the food will begin to absorb excess oil. This not only adds more fat and calories to your food, but makes it soggy.
Heres your excuse to break out some beer; Add it to your batter to create a light and fluffy coating that helps to further reduce oil absorption.
When your food is finished cooking immediately put it on paper towels or news papers. This way any extra oil while will be soaked up instead of clinging to your food (and ultimately your booty).
Lets Make Some Beer Battered Fish Tacos
In a bowl add all the ingredients for the batter to get whisked together. I went with AP flour but you could substitute gluten-free if you prefer.
Beer was my liquid of choice. The carbonation makes for a light and fluffy batter producing delightfully crispy fish nuggets!
Once the batter is all ready to go, the fish gets cut into little nuggets and seasoned with salt and pepper.
Dunk the fish in the bubbly batter, shake off any excess, then slide them into your properly heated oil.
When golden brown crispiness has been achieved, they get drained on some paper towels.
The Yogurt Sauce
Super simple here! Throw everything in a bowl and mix.
You most likely won’t use all the sauce, so put leftovers in the fridge. You can use it as a dip, topping for potatoes, or anywhere you would use sour cream. It works really well in my super creamy mashed potatoes, either as a topping or as a replacement for the cream cheese!
Now assemble and EAT!
While I love fried goodies as much as the next person and frying my food, I don’t like cleaning the mess afterwards.
Oil goes splattering everywhere, and the kitchen becomes a danger zone, but this delicious recipe and crazy good food outweigh the cost of cleaning up!
- The Beer battered fish
- ¾ cup flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- salt and pepper
- 1 cup of beer
- 1 pound of halibut cut into nugget size pieces
- oil for frying
- The yogurt sauce
- 1 cup of fat free greek yogurt
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons fresh lime juice
- 1 cup finely chopped parsley (or cilantro)
- 2 tablespoons finely chopped red pepper
- For assembly
- 8 fat free flour tortillas
- one bag of shredded cabbage
- pico de gallo
- For the fish
- Wish the flour, cornstarch, baking powder, and salt and pepper in a bowl.
- Add your beer in slowly until you reach a runny batter. It should be a little runnier than a pancake batter. You may not need to add all the beer.
- Heat about 1 inch of oil in a heavy bottom skillet to 375 degrees.
- Pat your fish dry and and season with more salt and pepper.
- Working in batches, dip the fish into the batter, shake off any extra batter, and put into the hot oil.
- Fry the fish, turning frequently, until they are golden brown. Drain on paper towels. Continue until all the fish is cooked.
- The sauce
- Mix all the sauce ingredients in a bowl
- To assemble
- Toss 3 tablespoons of the yogurt sauce with the cabbage and then put some of the cabbage down the middle of each tortilla. Add some of the fish, pico de gallo and more of the yogurt sauce.
Use store bought or home made pico de gallo.
You probably won't need all the yogurt sauce. Keep extra in a sealed container in the fridge and use it for a dip for veggies, on a baked potato, or anywhere else you might use sour cream.