Beer Battered Fish Tacos with Cilantro Crema
Vodka, beer, and cold temperatures are what give this batter it's light and airy crisp. They're shallow fried so anyone with a frying pan can make them. And you can have them faster and crispier than ordering in.
2 cups of neutral oil (vegetable or canola)
200 ml light flavored beer
75 ml vodka
2 cups flour
1/2 tsp baking powder
2 tbsp pickled jalapenos
3 tbsp pickled jalapeno juice
1 tsp honey
1/4 cup mayo
10 flour taco shells
1/2 cabbage thinly sliced
2 cloves garlic, minced
1 small bunch cilantro
2 limes
1 kg cod or white fish, thinner pieces are better
1/4 cup plain greek yogurt
Beer Batter Fish
1 kg cod or white fish
200 ml light flavored beer
75 ml vodka
2 cups flour
1/2 tsp baking powder
2 tsp salt
A few cracks of black pepper
Cilantro Lime Sauce
2 cloves garlic, minced
1/4 cup plain greek yogurt
1/4 cup mayo
1 tsp honey
1 small bunch cilantro
2 tbsp pickled jalapenos
1/4 tsp salt
Zest and juice of 1 lime
Tangy Purple Cabbage Slaw
1/2 cabbage thinly sliced
3 tbsp pickled jalapeno juice
1 tsp salt
Juice of 1 lime
Pre Recipe Prep
For best results, chill your beer and place your vodka in your freezer to get your batter as cold as possible.
Make your batter
To a large bowl add 1 cup flour, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp garlic powder and a few cracks of black pepper. Slowly add in your beer and vodka and mix until smooth. You want a fairly runny consistency - like a thick gravy. So if needed add slightly more beer or flour to get where you need to be. Place into fridge while you work on the rest.
Make your slaw
Thinly slice 1/2 head red cabbage - I use a vegetable peeler to get very thin slices. Add to a large bowl with juice of 1 lime, 3 tbsp pickled jalapeno juice, and a pinch of salt. Mix well and set aside.
Make your cilantro lime sauce
To a high speed blender add all your cilantro lime sauce ingredients: zest and juice of 1 lime, 1/4 cup mayo, 1/4 cup plain greek yogurt, 1 tsp honey, 1 small bunch cilantro, 2 tbsp pickled jalapenos and 1 tsp salt. Blend until smooth and set aside.
Cook your fish
To a medium pan, add enough oil to have about an inch deep. * I used about 2 cups but you may need a bit more or less. Heat over almost high heat for about 5 minutes. To test if your oil is hot enough, use a wooden chopstick - if you see lots of little bubbles you're good to go. DO NOT rush heating your oil or your fish will turn out oily.
In a small bowl, add 1 cup flour, 1 tsp salt and a few cracks of black pepper.
4 at a time, drop your pieces of fish in the dry flour mix, then into the batter, dripping off any excess, then into the oil. Cook until golden brown, about 1-2 minutes, flip and cook for another minute. If your batter thickens up too much add a bit of extra beer.
Remove fish from oil and place onto a metal cooling rack and sprinkle with salt.
Assemble your tacos
To your warmed shells, add your slaw, fish, crema and top with extra jalapenos.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere. uis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.
Delete