Beer-Battered Fish Tacos Recipe - Cooking Index
Beer-Battered Fish Tacos Recipe - Cooking Index
| 8 | Corn tortillas - (6" dia) | |
| 1 1/2 cups | All-purpose flour | |
| 1/2 teaspoon | Salt | |
| 1/4 teaspoon | Freshly-ground black pepper | |
| 1 cup | Beer - (to 1 1/4) | |
| 3 cups | Vegetable oil | |
| 1 1/2 lbs | White fish fillets - cut 1"-wide strips | |
| 1/4 cup | Sour cream | |
| 1/4 cup | Mayonnaise | |
| 1 cup | Tomato salsa | |
| 2 cups | Shredded cabbage | |
| 1 cup | Guacamole - (optional) | |
| 1/4 lb | Grated or shredded Cheddar cheese - (optional) | |
| 1 | Lime - cut into eighths |
In a medium bowl, combine 1 cup of flour, salt, and pepper. Whisk in beer to form a smooth batter.
In a medium saucepan, heat oil, at least 1-inch deep, to 375 degrees. Dust fish with remaining flour, and dip each piece into the batter, coating completely. Fry fish in batches for 3 to 5 minutes, or until golden. Drain on paper towels.
Warm tortillas, wrapped in paper towels, in microwave on high for 15 to 30 seconds.
Combine sour cream and mayonnaise and spread 1 tablespoon on each tortilla. Top each with salsa, 1/4 cup shredded cabbage, fish, guacamole, Cheddar cheese, and squeeze of lime.
This recipe yields 4 servings.
Source:
Cookbook Digest, Sep/Oct, 1999
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