Beer Battered Fish Tacos With Chipotle Crema Recipe 435

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)

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

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.

BEER AND CHIPOTLE-BATTERED FISH TACOS

Steps:

• Preheat oven to 300 degrees F.
• To make the batter:
• Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
• For the fish tacos:
• In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
• In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
• On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
• Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
• With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.
• Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
• Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

BEER-BATTERED FISH TACOS

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.

GRILLED FISH TACOS WITH CHIPOTLE CREMA

Steps:

• Make the chipotle crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Squeeze in lime juice, to taste, and whisk. Add salt, pepper and chipotle, to taste.
• Make the tacos: Heat a large skillet over medium heat for 3 minutes. Meanwhile, pour a few tablespoons of oil in a small bowl. Separate the corn tortillas from each other but keep them in a stack then run the outer edges through the oil. Add a few tortillas at a time to the dry skillet and heat until soft and hot, about 30 seconds per side. Wrap the tortillas in a clean, dry kitchen towel or place in a tortilla warmer, to keep warm.
• Heat a grill pan or grill over high heat for at least 5 minutes.
• Meanwhile, slice the fish fillets into 1-by-2-inch strips. Pat dry with a paper towel. Season generously with salt and a pinch of pepper.
• Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the fish from sticking.) Working in batches, cook the fish strips in a single layer just until they are opaque and flake in the middle (making sure not to overcook them), about 2 minutes per side.
• Top each tortilla with 3 fish strips, a pinch of the cabbage and a drizzle of the crema. Serve right away with lime wedges and pico de gallo or hot sauce on the side.