Beer Battered Bluefish Tacos | Chatham Harvesters Taco Pack Bluefish Make It Easy!

Bluefish sometimes gets an unfair reputation, often described as too strong, too oily, or overly fishy. At Chatham Harvesters, we believe anyone who says that simply hasn't tried bluefish frozen at the peak of freshness and prepared the right way. One of our favorite techniques for this fish is using the taco packs of bluefish, dipping them in a stout beer batter, and frying them to perfection for tacos. The carbonation in the beer gives the batter a light, airy texture, while the stout imparts a subtle malt flavor to the crispy coating.

Paired with crunchy corn taco shells and fresh, shredded cabbage, these tacos offer a delightful contrast of textures. The real secret, though, lies in the quality of the fish: bled when caught and frozen on the same day, ensuring each bite is tender, flaky, and brimming with the taste of the sea.

The final touch: A lime aioli that adds a bright finish, perfectly complementing the fried fish and making some of the best fish tacos we’ve ever had.

BEER BATTERED BLUEFISH TACOS

Chatham Harvesters Bluefish Taco packs make it easy!

Makes 10-12 tacos

• 1 egg

• 1 1/2 cups milk

• 3 ounces stout beer

• 1 1/4 cups flour, plus extra for dredging

• 1 lb. bluefish taco pack

• Salt and pepper

• Oil for frying

• Shredded cabbage

• 12 taco shells

• Lime aioli (recipe below)

Directions

1. In a medium bowl, lightly beat egg, then add milk and Guinness. Blend in flour and mix well. (Any leftover batter keeps well in refrigerator for 4 to 5 days and could be used  for onion rings and other vegetables, or other fish.)

2. Cut taco pack fish into bite-size pieces.

3. Season the flour for dredging with salt and pepper, and dip fish into flour, then into batter.

4. In a heavy frying pan or wok over a medium flame, heat enough oil to cover fish, or use a deep fryer. Fry fish until golden brown.

5. Heat taco shells in oven, remove and  place shredded cabbage in bottom of taco shells. Fill shells with batter-fried fish, and drizzle with cilantro aioli and cheese

Lime Aioli

Ingredients

• 2 cloves garlic, minced

• 1/4 teaspoon salt

• 3/4 cup mayonnaise

• 1 tablespoon lime juice

Directions

1. Mince garlic, place in a small bowl

2.  Add salt, and lime, mix well

3.  Fold into mayonnaise