Baja Red Snapper Fish Tacos

You can travel to Mexico to indulge in some fish tacos or you can travel to your grocery store to pick up the ingredients for some red snapper fish tacos. Like in poker, let’s go all in and make these into beer battered fish tacos because although you can make these grilled, why bother.

Ingredients

Beer Batter

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup dark Mexican beer

Sauce for the Tacos

1/3 cup mayonnaise

2/3 cup sour cream

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

2 tablespoons water

Salt and freshly ground black pepper

Fish Tacos

Oil, for frying

1 cup all-purpose flour

1 teaspoon salt, plus more for seasoning

2 pounds skinned halibut cut into 5 by 1/2-inch strips

Freshly ground black pepper

Corn tortillas

2 cups shredded cabbage

2 cups tomatillo salsa (store-bought or homemade) for garnish, optional

Pickled jalapenos, for garnish, optional

Directions

For the Beer Batter:

Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.

For Cream Sauce:

Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For the Fish:

In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour.
Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.