Beer Battered Fish Tacos

I think everyone can pretty much agree that fish tacos are fabulous. Surprisingly, there are a lot of restaurants out there that do. fish. tacos. wrong. I think we can all attest to that! We had some friends in town this weekend so we decided to try out some new spots in Virginia Beach, one of them being Gringo's (known for being the 'best fish taco place at the beach'). It certainly hit the spot and inspired me to try out beer battering some fish for myself. My favorite part about this recipe is that they don't taste fried. They are so light and airy, which compliments the light flaky white cod really well.

I must say, this was a winner. And it was too easy! I don't know why I haven't tried it before - I guess it is just one of those cooking 'things' you hear about, eat and talk about but never really try for yourself.

Side note: If you are from the area or are visiting in the near future I recommend trying A) Gringo's for the fish tacos B) Back Bay Brewing Company for their decor and C) Young Veterans Brewing Company for their beer. All will be frequent stops when we visit the other side of the bridge.

Now let's get to cooking...

Beer Battered Fish Tacos

1 cup of Flour

1 cup of Dark Beer (I used Fat Tire)

1 teaspoon of Salt

1 pound of Cod 

1-2 cups of vegetable oil (depending on how large your pan is - needs to be about a half inch high)

Pour your vegetable oil in a pan and heat to medium. Mix the flour, beer and salt in a bowl until it becomes a thick milky consistency to make the batter for the cod. Next, cut your cod into long thick strips.

To begin the cooking process, dip each piece of cod into the batter and place into the heated vegetable oil one-by-one until they are a light brown color and flip. Once they are done, remove and lay on a paper towel to dry.

Now it's time to assemble your tacos! For mine, I chose to place my cod pieces on a flour tortilla, top with salsa, cilantro, and sriracha slaw. DELISH.