Fish and Chips Tacos with Sweet Potato “Chips”

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A fun spin on a classic, these fish and chips tacos with sweet potato “chips” are delicious and full of crispy texture! Cod is dredged in an addicting beer batter combining craft beer, flour and some essential seasonings and spices. Fried to a golden perfection, the fish is then combined with a homemade spicy tartar sauce and sweet potato fries or “chips.” These fish and chips tacos are a must-have recipe for anyone who is a fish and chips lover!

Fish and Chips Tacos with Sweet Potato

Happy Thursday, everyone! I think with tomorrow being Friday, today was the perfect time to share these fish and chips tacos with sweet potato “chips” and homemade spicy tartar sauce. Fish and chips is a recipe that is definitely an indulgence around here. I don’t make it too often because of the whole “frying” thing, and if you know anything about me at all, I hate the smell of “fried” flowing through my house. Make it fried fish? Well that’s just ten times worse. That smell lingers for days.

I do crave fish and chips every once in a while though, so sometimes we just have to suck it up and deal with that lingering smell. It’s worth it though. I love, love, love fish and chips. While there are no peas in these tacos (I thought about this after I had already photographed them), and the chips are made from sweet potatoes, the beer battered fish part is pretty traditional.

You know me. I have to put some kind of spin on it! I used a store-bought frozen sweet potato fry instead of making my own to save time. While I’m not a huge frozen food person (unless it’s ice cream), I do think Alexia makes a FANTASTIC frozen product. If you are feeling extra ambitious, feel free to make your own sweet potato “chips.” It’s really very easy. I was just being super lazy. ;)

One more thing to add, I know that traditionally the beer batter for fish and chips is a lighter beer, like a pilsner or light wheat beer for example. I prefer something nutty and darker, like a brown ale. Brown ales have so much flavor, and it really elevates the flavor of the fish. I definitely recommend trying it out!

I hope you guys enjoy what’s left of your week and are gearing up for an exciting weekend! Have a wonderful day! xo

Fish and Chips Tacos with Sweet Potato


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Fish and Chips Tacos with Sweet Potato “Chips”

Yields 8 fish and chips tacos

20 minPrep Time

20 minCook Time

40 minTotal Time

Save Recipe

Ingredients

    Spicy Tartar Sauce
  • 1/2 cup mayo
  • 1/3 cup sour cream
  • 2 tablespoons whole grain mustard
  • 2 tablespoons dill pickle relish
  • 1 tablespoon sweet pickle relish
  • 1 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • Beer Battered Fish
  • frying oil (canola or vegetable)
  • 2 1/2 cups all-purpose flour (divided)
  • 1 1/2 teaspoons baking powder
  • 12 ounces beer of choice (I used a brown ale for added flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound cod fillets, cut into 2-3 inch long strips
  • Fish and Chips Tacos
  • 8 flour tortillas, warmed through slightly
  • 1 package frozen sweet potato fries (I used Alexia brand), cooked per manufacturer's instructions
  • 1 cup spicy tartar sauce (see above)
  • 1 pound fried cod (see above)
  • Lemon wedges, chopped parsley and malt vinegar (for garnish and serving)

Instructions

    Spicy Tartar Sauce
  1. In a medium bowl, mix all of the ingredients for the tartar sauce until smooth and creamy. Cover and refrigerate until you are ready to use.
  2. Beer Battered Fish
  3. To a deep dutch oven, add the oil, filling it halfway. Heat the oil to 375 degrees F.
  4. While your oil is heating up, prepare your fish. In a large bowl, whisk together 1 1/2 cups flour, baking powder, beer, garlic powder, salt, black pepper and cayenne pepper until smooth. Set aside.
  5. In a shallow bowl, add the remaining 1 cup of flour.
  6. Taking each piece of cod, dredge in the flour, shaking to release any excess. Then add the fish to the batter, making sure to fully coat each piece and shaking to get rid of any excess. Immediately transfer the fish to the hot oil. Fry the fish for about 5-6 minutes, flipping once, until brown and crispy. Work in batches, so that you do not overcrowd the pan. I fried about 5-6 pieces at once.
  7. Transfer the fish to a paper towel-lined plate, or place in a low oven to keep warm until you are ready to serve.
  8. Assemble your tacos by layering sweet potato fries, fried cod and spicy tartar sauce on 8 flour tortillas. Sprinkle with fresh parsley and drizzle with fresh lemon juice.
  9. Enjoy!
http://www.cookingandbeer.com/2015/04/fish-and-chips-tacos-with-sweet-potato-chips/

Fish and Chips Tacos with Sweet Potato

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