Fish Tacos (with Beer Batter)
Ingredients for beer batter:
1 cup beer
¾ cup flour
¼ teaspoon paprika
½ teaspoon salt
1 tsp diced garlic or chopped dry garlic
In a large mixing bowl add flour & seasoning and stir until well blended. Add beer and whisk until smooth and free of lumps. Allow to rest in fridge for 15 minutes until needed.
Dip each ½" thick pieces of fish in batter then gently place in hot oil for approximately 2 minutes turning once until crispy. Remove from oil and place on a paper towel and hold to fill tacos.
It is important when frying fish to ensure the oil is hot so that the food doesn’t become saturated with oil. Deep frying involves plunging food into hot oil at a temperature of 160-190°C, in effect boiling in oil to produce a deep-fried quality. The food remains moist on the inside, and thanks to the good heat transfer properties of the hot oil, the cooking process is very fast.
If a thermometer is not available place the handle of a wooden spoon in the hot oil. The oil is ready when bubbles begin to appear around the tip of the handle.
Assemble Fish Tacos:
6-8 corn tortillas (I like using the 6 inch size)
2 cups shredded fresh cabbage
Deep fry or pan fry fish.Remove from fat and place on a paper towel to degrease.Warm tortillas in oven (wrap in tin foil works for me). Place shredded cabbage in the middle of each tortillas. Lay a good portion of fish on cabbage. Top with guacamole & salsa. Squeeze ½ a fresh lime over taco.
Complementary Wines: Champagne Brut
, Pinot Blanc
, Pinot Grigio
, Sauvignon Blanc
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