Fish Tacos

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

Method:

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.

Oil tips:

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)
Salsa
Guacamole
2 cups shredded fresh cabbage
2 Limes

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.






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Complementary Wines: Champagne Brut, Pinot Blanc, Pinot Grigio, Sauvignon Blanc

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