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Elevate your next taco night with these perfectly golden, beer-battered fish fillets tucked into warm tortillas. Topped with a zesty garlic-herb sauce and fresh crunch, this crowd-pleasing recipe is designed for easy hosting with a stress-free double-fry technique.
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Whisk together flour, baking powder, and spices. Gradually stir in cold beer until the batter is smooth and resembles pancake batter.
Prepare the sauce by mixing mayonnaise, yogurt, minced garlic, and cilantro. Set aside in the refrigerator to let flavors meld.
Pat dry your fish strips and season lightly with salt and lime juice. Dredge in the batter, letting excess drip off.
Heat oil to 177 °C. Fry the fish in small batches until the batter is set and pale gold. Drain on a wire rack.
Reheat the oil to 182 °C and perform a quick second fry until the fish turns deep golden brown and extra crispy.
Serve the hot, crispy fish in warm tortillas with a generous smear of the secret sauce and toppings like shredded cabbage, pico de gallo, and fresh lime wedges.
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