Beer Battered Fish Tacos
Original recipe here
Ingredients
Beer Batter:
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark Mexican beer (I used Dos Equis Ambar)
Cream Sauce:
1/3 cup mayonnaise
2/3 cup Mexican crema or sour cream (I used sour cream because I’m cheap)
1 teaspoon grated lemon zest
Juice from the zested lemon.
Salt and freshly ground black pepper
Fish Tacos:
Oil, for frying
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
1 pound skinned halibut (preferably) or cod (I used cod, it is what was available and on sale) cut into 1/2 inch x 5 inch strips
Freshly ground black pepper
Corn tortillas
Shredded cabbage
Salsa Verde
Directions
For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated). This sauce is divine. Seriously.
For the Fish:
In a large skillet (I used my dutch oven), over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F (Don’t break your thermometer like I did) or when the end of a wooden spoon sizzles when inserted into the oil (This wooden spoon method is surprisingly accurate).
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, and salsa verde.
