Fish Tacos with Pineapple Mango Salsa
This dish is a delicious and flavorful combination which consists of crispy beer battered fish, served in a warm tortilla topped with a cool and refreshing pineapple mango salsa. The beer batter add a light and crispy texture to the fish, while the sweetness of the mango and pineapple salsa balances out the savory flavors.
Equipment
- 1 deep fryer or large pot
- 1 whisk or fork
- 1 paper towel lined wire rack or baking sheet
- 1 tongs or slotted spoon
- 1 knife
- 1 cutting board
- 1 medium sized bowl
Ingredients
- 1 lb. white fish fillet Cod or haddock I used cod
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beer I used Guinness
- vegetable oil for frying
- 8 flour tortills shredded lettuce for serving
For the Mango Pineapple salsa
- ½ cup diced pineapple
- ½ cup diced mange
- ¼ cup diced red onion
- ¼ cup chopped cilantro
- 1 juiced lime
Instructions
For the Fish Fillets
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Slowly pour in the beer while whiskinguntil a smooth batter forms. The batter should be similar to a pancake batter. If the batter is too thick, add a little more beer. Let the batter rest for about 10 minutes.
- In the meantime, heat about 2 inches of oil in a deep pot until the temperature reaches 375 degrees F.
- Cut the fillets into smaller sized fillets and pat them dry with papaertowels.
- Dip each piece of fish into the batter ensuring it is fully coated. Allow the excess batter to drip off.
- Carefully place the beer battered fish into the hot oil, only a few pieces at a time. Cook 3-4 minutes on each side flipping halfway through with a slotted spoon or tongs. This will ensure even browning.
- Remove the fish from the oil and place on a paper towel lined baking sheet to remove the excess oil.
- Repeat the process with the remaining fish fillets. Enjoy!
For the pineapple mango salsa
- In a medium bowl, combine the diced pineapple, mango, red onion, cilantro and lime juice, with a pinch of salt. Set aside
For assembly
- Warm the tortillas in the microwve until soft and pliable.
- Top the tortilla with some shredded lettuce, top with a piece of fish and a spoon ful of salsa. Serve immediately and enjoy!!
Notes
Additional toppings may be used if desired, such as sour cream or avocado.
Some of the best beers used for beer-battered fish are
Fuller's ESB
Newcastle Brown Ale
Guinness
Dos Equis Amber
Coors Banquet
