Friday, January 16, 2015

Crispy Beer Battered Fish Tacos

I’ve recently been really into cooking cod. I mainly pick it up from the super market because it’s wild caught & on sale - win win. We love tacos at our house. They’re fun to eat & to make & I can’t wait to make these again. They’re fried, yes but it’s fish - that makes it healthy right? Regardless they're super pretty & taste AMAZING & the textures are just soooo good.
Beer Batter:
  • 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 2/3 cup beer
Cream Sauce:
  • 2 tablespoons mayonnaise
  • 1/2 cup greek yogurt
  • 1 teaspoon grated lime zest
  • 2 tablespoons fresh lime juice
  • 2 tablespoons water
  • Salt & freshly ground black pepper
Fish Tacos:
  • Oil, for frying (veggie or corn)
  • 1/2 cup all-purpose flour
  • /2 teaspoon salt, plus more for seasoning
  • 3/4 pound skinned cod cut into  1-inch strips
  • Freshly ground black pepper
  • Corn tortillas
  • 1 cup julienned mixed greens
  • salsa
  • shredded carrots
  • sliced avocado
  • hot sauce
Make the Beer Batter
  1. Mix the flour, salt, pepper, cumin & cayenne in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
Make the Cream Sauce:
  1. Add the mayonnaise & yogurt to a small bowl. 
  2. Whisk in the lime zest, lime juice &  water. 
  3. Season, to taste, with salt and pepper (can be made 3 days ahead, covered & refrigerated).
Make the Fish:
  1. In deep pot (I like a smaller pot so I can use less oil), over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  2. In a medium bowl, combine the flour, salt & pepper. Dredge the fish pieces all over with the flour mixture.
  3. Working in batches, dip the fillets in the beer batter & coat on both sides.
  4. Fry in the hot oil until golden brown & cooked through, about 3-5 minutes. Take caution to place the fish into the hot oil otherwise it will splash & HURT! Don’t over crowd the pot. I fried 2 to 3 pieces at a time otherwise the temperature of the oil decreases & the fish will not cook fast & just get oily.
  5. Transfer fried fish to paper towels to drain.
Char the Tortillas (optional):
  1. Using a gas range, turn a burner on medium-high.
  2. Place a single tortilla on top of the burner.
  3. Let the tortilla char on each side, using tongs to turn. BE SUPER CAREFUL doing this part - the tortillas can catch fire. DO NOT walk away from the stove while doing this.
  4. Rest the charred tortillas on a small dish.
Make the Tacos:
  1. Arrange all of the taco toppings & fish out on a cutting board or in small serving dishes. Let your guests compile their own tacos.
  2. Enjoy immediately!