Beer Battered Fish Tacos

Apr 8th
Beer Battered Fish Tacos

Oh how exciting ! Beer battered fish tacos and mojitos! So excellent on a sunny day… the doors are wide open and I can smell the gulf breeze. We went down to the local seafood shop and found some snapper, perfect for this recipe.

Fresh Gulf Snapper

Fresh Gulf Snapper

This dish calls for an Ancho chilie or a Chipotle homemade mayo that you can find below. Then it is  accented by a little
squeeze of lime. We use Napa cabbage, which has a delightful texture, to incorporate with pico de gallo and a few slices of a crisp radish.
And last, but not least, the beer battered fish, fried to a golden crisp!
While you’re cooking, enjoy the sweet mint sensation of a freshly made Mojito
Salud!

 

Ingredients

Ingredients

Beer Battered Fish Tacos Recipe:

Ingredients (serves 4):

1 cup mayonnaise
2 Ancho chilies, reconstituted or 1 pepper from a can of chipotle pepper
1 1/2 cups all purpose flour
10 cups corn oil
1 lb of snapper – cut into strips, you can also use catfish
8 regular sized tortillas
3/4 cup pico de gallo (optional)
2 Napa cabbage leaves, washed and shredded
2 radishes, thinly sliced for garnish
2 limes
Beer Battered Fish Tacos

Beer Battered Fish Tacos

Preparation:

Pour mayonnaise into a blender and place the chilies/pepper in there as well. Blend until smooth.
Transfer to a bowl when done (refrigerate while you cook).
Pour the corn oil into a Dutch oven and heat to 350 degrees.
Place flour into a large bowl and whisk in the beer, make sure there are no lumps.
Delicious!

Delicious!

Place two strips of fish at a time in the oil and fry until golden brown (approx. 3 min). Drain fish of excess oil on a paper towel.
Place fish into the warmed tortillas and top with pepper mayo, cabbage, pico de gallo and radish.
Squeeze lime over the tacos.
Serve with a cold beer, a coastal California Chardonnay, or with a smooth mojito…
Enjoy!
Quick & easy, big taste!

Easy dish, big taste! Great for company.

Beer Battered Fish Tacos

Beer Battered Fish Tacos

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