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Dad-Approved Dinners: 11 Recipes for Father's Day

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Gourmandize
Beer Battered Fish Tacos 3/12

© Elena Veselova/Shutterstock

Beer Battered Fish Tacos

These crispy fish tacos are a refreshing summertime treat the entire family will love! Featuring flavorful beer-battered cod, tangy hot honey, and a vibrant mango salsa, these tacos are a perfect blend of sweet and spicy elements to create a memorable Father's Day meal.

Ingredients (for 8 tacos):

For the Fish:

  • 1 lb cod fillets, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup beer
  • Vegetable oil, for frying

For the Hot Honey:

  • 1/2 cup honey
  • 2 tbsp hot sauce of choice 

For the Mango Salsa:

  • 1 ripe mango, diced
  • 1/2 red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt, to taste

Red Cabbage Slaw:

  • 2 cups red cabbage, thinly sliced
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For Serving:

  • 8 small corn or flour tortillas
  • 1 avocado, sliced
  • Lime wedges

Instructions:

  1. In a small saucepan, combine honey and hot sauce. Heat over low heat, stirring until well combined. Set aside to cool.
  2. In a bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste and mix well. Set aside.
  3. In a bowl, toss together sliced red cabbage, lime juice, olive oil, salt, and pepper. Mix until well combined and set aside.
  4. In a mixing bowl, whisk together flour, baking powder, and salt. Gradually add beer to the dry ingredients, stirring until smooth.
  5. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
  6. Dip each piece of cod into the batter, allowing any excess to drip off.
  7. Carefully place battered cod into the hot oil and fry until golden brown and crispy, about 3-4 min. per side. Remove with a slotted spoon and drain on paper towels.
  8. Heat tortillas in a dry skillet over medium heat for about 30 seconds per side, or until warm and pliable. Alternatively, wrap them in a damp paper towel and microwave for 30 seconds.
  9. Place a few pieces of fried cod onto each tortilla, drizzle with hot honey mixture, and top with mango salsa and red cabbage slaw.
  10. Add avocado slices and a squeeze of lime juice, if desired. Serve the tacos immediately with extra lime wedges, and enjoy!

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