Beer Batter Fish Tacos PDF Print E-mail
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Wednesday, 22 June 2011 01:36

Fish tacos have only become popular in the last decade.  This is a wonderful combination of flavors and textures.  You must try!

Ingredients:

  • 1 cup mayonnaise
  • ¼ cup fresh cilantro, minced
  • 3 TBS minced pickled jalapeños
  • 2 TBS dill pickle relish
  • 1 TBS fresh lime juice
  • 1 tsp yellow mustard
  • ¼ tsp Kosher salt
  • 1 box Gorton’s original batter Fish Tenders or
  • 1 pound firm, white, fresh fish fillets
  • Vegetable oil for frying
  • 1 cup flour
  • 1 tsp Kosher salt
  • 1 cup warm beer
  • 2 egg whites beaten to soft peaks
  • 1 cup finely chopped white onion
  • ¼ cup coarsely chopped fresh cilantro
  • 3 fresh Serrano or jalapeno chilies, cored, seeded, and coarsely chopped
  • 1 ½ ripe tomatoes, finely chopped (Roma tomatoes work well)
  • ¼ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 12 large corn tortillas
  • ¼ head purple cabbage, finely shredded
  • 2 limes cut into quarters

Directions:

  1. Combine first 7 ingredients in bowl, cover, and refrigerate
  2. If using Gorton’s Fish Tenders, bake as per box instructions
  3. If using fresh fish, combine flour and next 3 ingredients in bowl and dip individual fillets thoroughly coating each piece, shaking excess batter from fish before frying in skillet containing about 1” of vegetable oil heated to 360°
  4. Fry each piece about 1 ½ minutes on each side, remove and drain on racks or paper towels
  5. In separate bowl prepare the Pico de Gallo by combining white onion with next 5 ingredients, cover and refrigerate for about 1 hour
  6. Heat tortillas in skillet with a little vegetable oil about 15 seconds per side
  7. Line containers along serving counter in the following order: tortillas, fish, tartar sauce, Pico de Gallo, cabbage, and limes
  8. Allow each guest to assemble their own tortillas

Serves 4

 

Last Updated on Sunday, 24 May 2015 19:29