As promised, here’s my recipe for battered fish tacos!
These are fun to put together. They have smoky spice from the chipotle peppers, great texture from the cabbage and tortillas and the pico de gallo is fresh and cool. Perfect for a platter at a summer soiree!
I made these tacos with Alaskan Cod as my second entry to the blogger challenge sponsored by the Alaska Seafood Marketing Institute. If I win the grand prize I’ll get to go see my sister in Alaska!
Hot tip: Use your fondue pot to deep fry! My pot has a temperature setting, so I just set it to desired temp and fry away! The downside is that it’s a small pot, but since I rarely deep-fry and we’re a small family, it works great for us.
Beer & Chipotle Battered Fish Tacos
You can skip frying the tortillas and make these as regular tacos. Corn tortillas are the best choice with this recipe.
- oil for frying (vegetable, canola or peanut; enough to make a depth of at least 3 inches in whatever frying vessel you’re using)
- 6-inch corn tortillas (cut out 1-inch circles if making bites or mini-tacos)
- 1 cup self-rising flour
- 1 cup mexican beer (such as Dos Equis, Tecate or Corona, not dark beer; can substitute chicken stock)
- 1-3 T adobo sauce (from a can of chipotle peppers; 1 T will give subtle flavor, 3 T more flavor and heat)
- 1 lb Alaskan Cod, cut into pieces that will fit the size of your bite or tortilla
Chipotle Sour Cream:
- 8 oz sour cream
- 1 finely diced chipotle pepper
- additional adobo sauce, to taste (optional)
Additional toppings: shredded cabbage, pico de gallo, avocado slices
- Combine self-rising flour, beer or chicken stock and adobo sauce in medium bowl. Mix well; let batter rest for at least 10 minutes.
- Combine sour cream and chipotle peppers; leave in refrigerator until ready to serve.
- Heat oil to 375F. When oil is at the correct temperature, add tortilla cutouts and fry until golden brown. Drain on paper towels and sprinkle immediately with kosher salt. (If making mini-tacos, heat cutouts for 10-20 seconds in microwave to make them pliable. Fold over and secure with a toothpick, then fry (with toothpick inserted to hold in place) until golden brown, drain on paper towels and sprinkle lightly with salt.)
- Dip fish pieces in batter, allowing excess to drip back into batter bowl. Carefully add a few pieces of fish to hot oil, being careful not to overcrowd the pan or oil temperature will drop. Fry until golden brown. Remove fish and place on paper towel.
- Place a piece (or two) of hot, battered fish onto tortilla. Top with pico de gallo, chipotle cream and avocado slices.