I consider today to be the last day of summer. Here in Maryland, there is already a crispness in the air in the mornings. School buses are on the move, and dare I say it, but I’ve already seen a few leaves changing color. It’s been a wonderful summer for me and my family. We’ve got a new baby on the way (due on Christmas Eve!), had an abundance of fresh seafood, many glorious days at the beach, and plenty of good food on the table. Even though I have not been regular with my blogging, rest assured I still have been putting out “good eats” on the regular. This, my friends, was one of our favorite dishes this summer. Beef tacos and chicken tacos are wonderful, but a good fish taco is on another plane of existence!

Now, of course you could grill or pan sear your fish for a healthier option. But, I gotta give two-thumbs up for the beer batter. I used my husbands home brewed 60 Minute IPA, and the beer flavor really shined through. The fish also stayed crispy long after frying. We were nibbling on fish nuggets long after dinner was over! I like to employ a double-shell technique for these. I had some wonderful blue corn taco shells that I got while in the “big city” a month or so ago. But, they are very fragile. My solution was to wrap a flour tortilla around the corn, and it really does give it a little something extra as far as the texture is concerned. We topped ours with a spicy chipotle ailoi, pico de gallo, and of course the traditional thinly sliced cabbage.

They’ve definitely become a favorite in our household, even with our 2 year old Drew. He couldn’t get enough of the fish, as well as the Spanish rice I served it with (which, I will have to blog on it’s own in another post…it’s insanely good as well!). I see us having this dish in the cold winter months as well for sure!


  1. Posted August 31, 2010 at 6:31 PM | Permalink

    Ah yes, now is the time I used to love growing up in MASS. Now down here in FLA it’s still hot as heck but we love fish tacos and these look so delicious!

  2. Laura
    Posted August 31, 2010 at 9:31 PM | Permalink

    Dawn, I’d love to have some fresh grouper to make these with! My mouth is watering just thinking about it…

  3. steve
    Posted August 31, 2010 at 11:36 PM | Permalink

    The bit about yeast would only apply those with access to unpasteurized home brew. The yeast in commercial beer is either heat or UV pasteurized into oblivion.

  4. Laura
    Posted September 1, 2010 at 7:25 AM | Permalink

    Yes Steve, I am fortunate to have access to wonderful home brew beers. But, there are plenty of wonderful craft brews that are bottle conditioned and still contain yeast…and they’re becoming more and more prevalent by the day! Although any beer that’s been refrigerated no longer contains active yeast cells, as the little buggars don’t like cold temperatures…

    However, the “bubbling” action from the carbonation found in any beer definitely still produces a leavening action to make the batter nice and fluffy. That’s mainly what we’re going for with the waiting period, I probably should have said that instead!

  5. Posted September 1, 2010 at 1:14 PM | Permalink

    I’m seriously addicted to fish tacos and these sound mighty fine! Wonderful recipe!

  6. Posted September 2, 2010 at 5:39 PM | Permalink

    Can you believe that I’ve never had anything beer battered? A sad, sad truth. These have won me over though. I want. I need.

  7. Posted September 3, 2010 at 4:08 PM | Permalink

    Oh YUM! I love fish tacos, and IPA is my favorite type of beer – this dinner is heaven to me!

  8. Posted September 13, 2010 at 5:45 PM | Permalink

    Nice idea for fish taco. I usually dont like fried fish taco, but I may want to create an exception for beer battered one.

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  1. […] fried the fresh jalapeno slices up in my friend Laura’s beer batter and then served them up alongside some Chipotle Ranch for dipping. And a glass of milk. Because […]

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