#beerbatteredfish

These Fish Tacos with Quick Cabbage Slaw are tasty and simple to make. They're great for a quick dinner during the week or a casual get-together. The beer-battered fish is crispy and goes well with the sour cabbage slaw. It's all wrapped up in warm flour tortillas.

Ingredients: 1 lb white fish fillets such as cod or tilapia. 1 cup all-purpose flour. 1 cup beer for the batter. 1/2 tsp salt. 1/2 tsp pepper. 1/2 tsp paprika. 1/2 tsp garlic powder. 1/2 cup mayonnaise. 2 tbsp lime juice. 2 cups shredded cabbage. 1/2 cup thinly sliced red onion. 1/4 cup chopped fresh cilantro. 8 small flour tortillas. Vegetable oil for frying. Lime wedges for serving.

Instructions: In a bowl, combine the flour, beer, salt, pepper, paprika, and garlic powder to make the batter. Heat vegetable oil in a deep skillet over medium-high heat. Dip the fish fillets into the batter, allowing excess to drip off, and then carefully place them in the hot oil. Fry the fish until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels. In another bowl, mix mayonnaise and lime juice to make the slaw dressing. In a large bowl, combine shredded cabbage, sliced red onion, and chopped cilantro. Pour the slaw dressing over it and toss to coat. Warm the flour tortillas in a dry skillet or microwave. To assemble, place a piece of fried fish on a tortilla, top with the cabbage slaw, and garnish with lime wedges. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

Enjoy crispy, flavorful fish with this gluten-free beer batter recipe. The lightness of the gluten-free beer creates a delicate coating that perfectly complements the tender fish inside. It's a delightful twist on a classic dish that's sure to please everyone, whether they follow a gluten-free diet or not.

Ingredients: 1 cup gluten-free all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1 cup gluten-free beer. 1 pound white fish fillets such as cod or tilapia, cut into strips. Oil for frying.

Instructions: Put the gluten-free flour, baking powder, salt, and black pepper in a bowl and mix them together. Whisk in the gluten-free beer little by little until you have a smooth batter. In a deep fryer or large pot, heat the oil to 350F 175C. Coat each fish strip all the way through with the batter. Carefully add the battered fish to the hot oil, frying them one at a time to keep them from crowding. Fry for four to five minutes, flipping once, until golden brown and crispy. Take the fish out of the oil and place it on paper towels to drain the extra oil. Warm it up and dip it in your favorite gluten-free sauce.

Prep Time: 15 minutes

Cook Time: 10 minutes