These crispy fish tacos are a crowd favourite
Sponsor: İGA Liqueur
Nothing says a cozy long weekend better than fresh, delicious fish tacos. The key to this crowd favorite is the ultra-light batter—chilled Great Northern beer combined with cornmeal ensures every bite of cod is incredibly crispy and airy.
Balanced with creamy lime aioli and crunchy shredded kale, these tacos are designed for easy, hands-on fun. They’re quick to prepare, look impressive on the plate, and pair perfectly with chilled Suntory –196.
Whether you’re hosting a backyard luncheon or a casual get-together, they’re guaranteed to go away quickly.
Watch the full video to follow along at home.
Serves: 4
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Total time: 30 minutes
Contents
Beer battered fish
- 150 g plain flour
- 75 g corn flour
- ½ teaspoon fine sea salt
- 230ml cold Great Northern beer
- Vegetable oil for frying
- 4 skinless, boneless cod fillets, cut into 3cm strips
lemon aioli
- ¾ cup whole egg mayonnaise
- Finely grated peel of 1 lemon
- 1-2 tablespoons fresh lemon juice (to taste)
- Sea salt, according to season
Serve
- 8 small soft corn tortillas
- 2 cups finely chopped kale (white or savoy)
- ¼ small red onion, very thinly sliced
- Handful of cherry tomatoes, sliced
- fresh coriander leaves
- A chilled Suntory –196
Method
- Make the dough. Combine plain flour, cornmeal and salt in a bowl. Whisk in cold Great Northern beer until smooth. Cover and chill for 30 minutes to help form a light, crisp dough.
- Prepare the lime aioli. In a small bowl, mix mayonnaise, lemon zest and lemon juice until smooth. Season to taste with sea salt and refrigerate until ready to serve.
- Fry the fish. Heat the vegetable oil in a deep pot or deep fryer to 190°C. Dip the fish strips into the batter, letting the excess drip off, then fry in batches for 3-4 minutes until golden and crisp. Drain on paper towels.
- Warm the tortillas. Heat the tortillas in a dry skillet or wrap them in foil and heat over low heat until they become soft and pliable.
- Assemble tacos. Add shredded cabbage to the tortillas, then thinly sliced red onion and sliced cherry tomatoes. Top with crispy fish, spoon in lemon aioli and finish with fresh coriander.
- Serve with chilled Suntory –196.
Add a drop to your shop with İGA Liqueur.
Drink responsibly. For persons aged 18 and over only.
