Crispy Beer-Battered Fish Tacos with 2017 Potter Valley Riesling

April 9, 2020

Crispy Beer-Battered Fish Tacos with 2017 Potter Valley Riesling

Crispy Beer-Battered Fish Tacos with Blistered Tomato Salsa

From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected] 


Beer Batter:

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup beer

Fish Tacos:

  • 1 pound of white, flaky fish (like mahi-mahi, grouper, or cod) cut into four 1/2 inch strips
  • 1 cup all-purpose flour
  • 3 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • Peanut oil for frying
  • 4 flour or corn tortillas

Garnish Options:

  • Shredded cabbage, red or green
  • Sliced avocado
  • Sliced radish, fresh or pickled
  • Sliced jalapeno, fresh or pickled
  • Sliced red onions, fresh or pickled
  • Sour cream or Mexican crema
  • Chopped cilantro leaves
  • Lime wedges
  • Blistered Tomato Salsa, recipe as follows

Blistered Tomato Salsa:

  • 4 large tomatoes, red, cored and halved
  • 1 small onion, red, peeled
  • 1 jalapeno pepper, top cut off and left whole           
  • 1 serrano pepper, top cut off and left whole
  • 4 garlic cloves, whole
  • 1 tablespoon oil, peanut or grapeseed
  • 1/2 teaspoon ground cumin
  • 1 small handful of cilantro
  • Juice of 2 limes
  • Salt and black pepper to taste


  1. To make the beer batter, mix the flour, salt, black pepper, cayenne pepper, and beer until well combined in a large bowl. Set aside for 30 minutes before using. 
  2. In a tall, large, heavy-bottomed pot, add enough oil to reach a depth of 2 inches. Heat the oil to 375 degrees F over medium-high heat. 
  3. While the oil is heating up, combine 1 cup of flour and 1 teaspoon of salt on a large plate. Pat the fish dry and season both sides with the remaining salt and pepper. Lightly dredge the fish in the flour mix and shake off the excess. Dip the fish in the batter and allow the excess batter to drip off before placing the fish in the oil. Do not overcrowd the pot. Cook for 4-5 minutes or until golden brown and delicious. Let the fish rest on paper towels to drain the excess oil. 
  4. Warm the tortillas in a hot skillet, over an open flame, or in the microwave. Fill each tortilla with a piece of fish and top with desired toppings. Enjoy!


  1. Preheat a cast iron pan over medium-high heat. Add the oil and place the tomatoes, onions, pepper, and garlic in the pan and broil until lightly charred and blistered, about 10 minutes. Alternatively, you may char the vegetables on a sheet pan using your broiler on high with your rack in the top position.
  2. Transfer the vegetables to a food processor and add the cumin, cilantro, lime juice, salt, and pepper. Pulse until smooth and set aside.

Enjoy with a bottle of our 2017 Potter Valley Riesling. Servings: 4 tacos.

Chef’s Note: You can make your own pickled vegetables to accentuate the beer-battered fish. Heat a small saucepan with 1/2 cup of vinegar (red wine or champagne vinegar works best), 1 tablespoon of white sugar, and 2 teaspoons of salt. Cut the vegetables into thin slices and place in a jar. Pour in the vinegar mix until the vegetables are fully submerged. Let the jar sit at room temperature for an hour before use. Store in the refrigerator after 2 hours.  

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