Annual Food & Drink Issue

Beer-Battered Mahi Fish Tacos Recipe

Batter Up

5 Local Chefs Present
Their Best Batters

Photography by Sarah Unger

Great for more than just breakfast, batters are also used in many of your favorite pub fare, appetizers, and even sweet treats! They’re versatile, delicious, and easy to make in big batches. Here, we asked local chefs to demonstrate their best batters – whether you’re looking for something new to make for weekend brunches or backyard dinner parties, these recipes are sure to be home runs.

 

 

Beer-Battered Mahi Fish Tacos Recipe

Troy Sutton
Print Recipe Pin Recipe
Course Main Course
Servings 8

Ingredients
  

  • 1 1/2 lbs. mahi fillets
  • Oil
  • 1 1/2 cups self-rising flour
  • 3/4 cup corn starch
  • 1/2 Tbsp. baking powder
  • 1 pinch salt
  • 2 eggs
  • 9 oz. beer

Instructions
 

To assemble:

  • Flour tortillas, grilled
  • Cilantro lime slaw
  • Sesame chile sauce

Directions:

  • Prepare fish by cutting into 1/2-inch thick and 3-4-inch-long strips and keep cool until ready for frying.
  • Heat oil to 350° using an electric skillet, fryer, or a heavy-bottomed pan on the stove with a thermometer.
  • Combine all dry ingredients in a large bowl and mix well.
  • In a separate bowl, whisk eggs together until smooth, then add to dry ingredients.
  • Slowly whisk in beer until the mixture has reached a pancake batter consistency.
  • Working in batches, coat each strip of fish in batter and immediately drop into hot oil.
  • Fry until crisp and golden and cooked through, about 3 minutes.
  • Remove from oil and transfer to a paper towel to drain.
  • To create the dish, add fish to grilled tortilla, top with slaw, and drizzle with sesame chile sauce.
Keyword batter up, beer battered, fish tacos, mahi fish tacos

Troy Sutton Executive Chef and Partner at Food Works

Troy Sutton

Executive Chef and Partner at Food Works

Choose Chattanooga Ad
Back to Annual Food & Drink Issue

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!