BEER BATTERED CRISPY FISH TACOS WITH CHIPOTLE LIME CREMA
Steps:
- Make the chipotle lime crema. In a medium bowl, whisk together the sour cream, adobo sauce, lime juice, and salt. Season to taste with additional salt if desired. Set aside.
- Make the dredging mixture and batter. In a bowl or deep plate, combine the flour, salt, pepper, and garlic powder. Whisk to combine. In a separate bowl or deep plate, combine the flour, salt, pepper, cumin, and garlic powder and whisk to combine. Whisk in the beer and hot sauce until smooth.
- Heat a large nonstick skillet over medium-high heat and add the oil. Dredge the fish pieces in the flour, shake of the excess, and dip in the batter, shaking off the excess as well. Fry for 2 or so minutes per side, or until golden and crispy, depending on the thickness of your fish. Be careful not to overcrowd the pan, to ensure optimal crispiness! Repeat until all fish has been fried.
- To serve, place a small handful of shredded cabbage in the tortilla, top with a few pieces of fish, avocado, a drizzle of chipotle crema, and a handful of fresh cilantro. Serve immediately with extra lime wedges!
BEER-BATTERED FISH TACOS WITH CHIPOTLE CREMA RECIPE - (4.3/5)
Provided by Booper-2
Number Of Ingredients 28
Steps:
- Heat oil in a large frying pan or tabletop fryer to 365°F In a large bowl, whisk up flour with Old Bay, chili powder, garlic powder, salt and pepper. Whisk beer into batter then add egg and combine. Dunk fish pieces into batter and fry a few pieces at a time to deep golden brown. Salt fish when they come out of the oil, while they're still hot. Keep warm in a moderate oven on a wire rack set on a rimmed baking sheet. Char tortillas in hot, dry skillet or over a burner flame. In a food processor or blender, combine chipotles in adobo, lime juice, salt and crema until smooth; transfer to a small bowl. Combine onion, jalapeño, salt, tomatoes and cilantro then fold in diced avocado and add lemon or lime juice. Serve fish with tortillas and toppings alongside.
BEER BATTERED FISH TACOS WITH CHIPOTLE CREMA
Beer Battered Fish Tacos with Chipotle Crema
Provided by Juan Diego Torres
Categories Soft Taco Flour Tortillas
Time 35m
Yield 12
Number Of Ingredients 19
Steps:
- Directions:
- Whisk together, beer, flour and salt in a large bowl.
- Heat 1 ½ inches of oil in depth in a large skillet over medium heat.
- Dip fish pieces in batter, covering evenly. Working in batches, immediately transfer to hot oil. Fry for 2 minutes or until golden brown. Transfer to paper towel lined plate to absorb any excess oil.
- Heat tortillas. Place a few pieces of fish, top with cabbage, tomato, cilantro a sprinkle of lime juice and a drizzle of chipotle crema.
- Directions for Chipotle Crema:
- Place all ingredients in a blender or food processor. Blend until smooth. Transfer to a serving bowl.
Nutrition Facts :
BEER BATTERED FRIED FISH TACOS
Steps:
- For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
- Remove and discard top skin if one forms. Batter is now ready to use.
- For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
- Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
- Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
- For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
- For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
- Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
- For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
- Warm tortillas over the burners on the stovetop. Set aside.
- Place fish in the flour and toss to coat. Remove excess flour.
- Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
- Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
- Fry until golden brown and cooked through, 4 to 5 minutes.
- Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
- On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
- Garnish with cilantro leaves and a sprinkle of furikake.
BEER BATTERED FISH FOR TACOS
I saw this made by a chef on Food Network and wrote down the ingredients and measurements. I'm putting it here for safekeeping.
Provided by michelles3boys
Categories Mexican
Time 30m
Yield 10 tacos, 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut your fish into 1 1/2" wide strips.
- Whisk together the first 6 ingredients.
- Slowly whisk in the flour.
- Dredge the fish in a little flour.
- Then dip your fish in the beer batter, coating thoroughly.
- Deep fry the fish, then drain on paper towels.
- To prepare tacos, spread some chipotle mayonnaise onto a warmed flour tortilla.
- Place a piece of fish on the tortilla.
- Add a little shredded cabbage to the top and enjoy.
Nutrition Facts : Calories 353.5, Fat 4.9, SaturatedFat 1.3, Cholesterol 186.4, Sodium 1572.9, Carbohydrate 32.3, Fiber 1.7, Sugar 1.2, Protein 39.3
BEER-BATTERED FISH TACOS
Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
- For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
- Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
- Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
- Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
- Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.
Nutrition Facts : Calories 841 calories, Fat 41 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
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- Pour oil to a depth of 2 inches in a deep saucepan or Dutch oven. Heat over medium-high heat until temperature reaches 350°.
- Cut fish into bite-size pieces; dip into beer batter, letting excess batter drip back into bowl. Fry, in batches, 2 to 3 minutes or until golden brown and crispy on all sides. Drain on paper towels. Sprinkle with additional salt, if desired.
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