By Tracey
Beer Battered Fish Tacos
beer battered fish adapted from Pink Parsley
Ingredients:
Fish
- 1 lb firm white fish (I used haddock)
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon kosher salt
- 1 cup beer, preferably IPA
- canola oil, for frying
Baja Sauce
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 teaspoons Mexican seasoning
- 1 small jalapeño pepper, stemmed, seeded and minced
- 1/4 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
For serving:
- corn tortillas, lettuce, cheese, lime wedges (or your favorite fixings)
Directions:
To make the baja sauce: Add all of the ingredients to a medium bowl. Stir well to combine.
In a medium bowl, stir together 1 cup of the flour, the paprika, chili powder, cumin, and salt. Add the beer, whisk to combine, and let sit at room temperature for at least 30 minutes.
Pour oil into a large Dutch oven to a depth of about 2 inches and set the pot over medium-high heat. Heat the oil until it reaches 375 F on a candy thermometer.
Meanwhile, pat the fish dry, season with salt and pepper, and cut into 1/2 to 1-inch cubes. Add to a medium bowl and combine with the remaining 1/2 cup flour. Toss to coat the fish.
When the oil is hot and working in batches, shake excess flour from the fish and transfer to the beer batter (the batter will be thick, just do your best to shake off the excess before adding the fish to the oil). Add about 6-8 pieces of fish at a time to the oil. Fry for about 3-4 minutes, or until golden brown and cooked through. I stirred mine around a bit with my spider strainer but wasn’t particular about flipping them individually. Remove the fish from the oil and transfer to a paper towel-lined plate. Continue to fry in batches until all of the fish is cooked. Adjust the heat under your pan to maintain the oil temperature.
Serve with warm corn tortillas, lettuce, cheese, lime and the baja sauce.
