Beer Battered Fish Tacos With Jalapeño Crema Food

BEER BATTERED FISH TACOS

Steps:

• In a large bowl, stir together flour, baking powder, seasoning salt, and celery salt. Gently stir in the beer and let sit for 15 minutes to thicken.
• Meanwhile, prepare the coleslaw: In a medium bowl stir together all cabbage slaw ingredients and set aside.
• Prepare the avocado sauce: Add all sauce ingredients to a blender and blend until smooth. If the sauce is too thick add more water to reach desired consistency. Set aside.
• Cut skin from the fish and discard. Slice fish into roughly 1 x 1 ½ inch strips.
• Heat oil in a large frying pan to medium-high heat, or 350 to 375 degrees F when tested with a thermometer. About an inch of oil in the pan is ideal for frying.
• Add some of the fish pieces to the beer batter and stir to coat well.
• Add the battered fish peices to the pan. It should sizzle vigorously the moment it's added. Fry for 2-3 minutes, until golden brown. Note: Don't overcrowd the fish and fry in at least a couple of batches if needed.
• Rotate the peices and fry about 2-3 minutes more until the other side is browned and the fish reaches an internal temp of at least 145 degrees F.
• Remove fried fish and place on a wire rack over paper towels to drain.
• Serve over warm tortillas with prepared cabbage slaw, avocado sauce, and other desired toppings.

BEER BATTERED FISH TACOS

Steps:

• Mix the chipotle sauce ingredients together in a small bowl.
• Mix the slaw ingredients together in a medium-sized bowl.
• Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot.
• Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.
• In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper.
• Cut the fish into small pieces no more than 1" wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour.
• When the oil reaches 350 degrees Fahrenheit (see note #4) it's time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through.
• Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked.
• Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish.

BEER-BATTERED FISH TACOS

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 fixins alongside

CRISPY CERVEZA BATTERED FISH

Steps:

• For the crispy battered fish: Preheat the oven to 200 degrees F. Fit a wire rack in a baking sheet; set aside.
• In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375 degrees F.
• Make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.
• Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.
• For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.
• Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and Charred Lime Crema.
• Heat a grill or grill pan over medium-high heat.
• Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.
• Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.
• Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.
• Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.
• Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.

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.

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 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.