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Beer-Battered Fish Tacos Recipe

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Last night I made the most beautiful fish tacos. It was such a success that I have to share my recipe and insist that you try to make them yourself. These are based off of tacos that I like to order from a restaurant in London called Taqueria, and they’re a very close second.

Ingredients

Fish:
White fish of your choice (pollock, cod, catfish… I used cod)
1 cup flour
1 cup beer
oil for pan frying
salt, pepper, seasonings of your choice

Chipotle Mayonaise:
1/2 cup mayonnaise
1/2 cup sour cream
1 tbspn lime juice
about 1 tbspn chipotle paste

Salsa:
4 medium tomatoes
1 small red onion
1 red pepper
cilantro
lime juice
salt, pepper

Other Ingredients:
corn tortillas
avocado
lime juice
shredded green cabbage

Directions

Starting with your chipotle mayonnaise sauce, combine your mayonnaise, sour cream, and lime juice in a bowl. Give it a taste to make sure the mayo and sour cream taste equal and one is not overpowering the other. If they’re are, add your chipotle paste a little at a time until you reach your desired smokiness– for me, it was about 1 tablespoon’s worth.

Next, you’ll make your chunky salsa by chopping your vegetables and cilantro, and mixing in a bowl. Add lime juice, salt, and pepper to your taste. (Always taste your food as you cook!)

Now start heating up oil to fry your fish on a high heat. If you’re a good deep-fryer, you can use that method, or if you’re scared of deep-frying like I am, you can make a shallow pool of oil in a frying pan. Make sure you have enough oil to cover the bottom of the pan– don’t be shy! You’ll know your oil is hot enough if it sizzles when your throw in a drop of batter. Next cut your fish into strips– as a guide, aim to make them about 1.5″ wide, and the length of your middle finger (it’s not super important, however).

To prepare your beer batter, gently mix 1 cup of beer with 1 cup of flour and season to your taste. Be careful not to over-mix because the lumps make for a nicer batter. Dip the fish in the batter, and lay the fish gently in the oil. Fry until golden on each side. If you’re pan frying, you’ll need to flip your fish halfway through frying to achieve this.

While my fish was frying, I cut my cabbage and mashed my avocado. You may want to add a little lime juice to your avocado as well. You can also take this time to heat up your corn tortillas in a dry frying pan if you prefer them warm.

Now just load up your tacos in whatever order you like and enjoy!!

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