Sunday, August 18, 2013

Beer Battered Fish Tacos

Fish tacos were requested this evening, so I decided to try my hand at a beer batter, and the results were fantastic! I was told this was the best thing I have ever made for dinner. This recipe makes A LOT! So you can cut it in half if you're not having a fish taco party. :)

2 cups flour
2 tsp ground mustard
2 tsp chili powder
2 tsp cayenne pepper
1 1/2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 1/4 cup beer (hoppy beer makes the batter fluffy!)
2 eggs
2 lbs. white fish (like cod or tilapia), cut into strips

sour cream
lime wedges
pico de gallo

I made a green pepper pico de gallo for my tacos, by chopping up a green pepper, a red onion, and 1 bunch of cilantro. I diced a jalapeno really fine and mixed them all in a bowl, then squeezed the juice of two lines over this. Mix together and you have a nice bright and fresh topping for your tacos.

For the batter, combine flour, ground mustard, chili powder, cayenne, salt, and onion powder in a medium sized bowl.

In a small bowl, beat the eggs. Slowly add beer and mix. Hoppy beer makes fluffy batter, so I used a combination of Anderson Valley Hop Ottin' IPA and Hop Notch IPA, but you really can use any beer you like.

Mix beer/egg mixture with dry ingredients, and stir until just moistened - small lumps in the batter are okay.

Heat oil on medium high heat until hot. To test, drop a small drop of batter and if it sizzles, it is ready.

Set up a station of batter and fish pieces next to the stove.

Use two forks to batter the fish. Use one fork to pierce the fish and the other to push the fish off the other fork into the oil. Generously batter each piece of fish.

Fry fish for 2-3 minutes per side until golden brown. Drain on paper towels.

Continue frying all of the fish. Serve hot with your favorite toppings!

1 comment:

  1. Looks good. You should probably let it rest on a rack instead of paper towels though.