Here we go with another dish I have been working on for a while, fish tacos are something us Brits hear about on American television but rarely see on our menus but hot on the heels of my chicken fajitas it was one I wanted to master. I would love to name check every recipe I worked from and book I read but there are far too many to name but I have had bucket loads of fun experimenting with this dish… Primarily because I used it as an excuse to experiment with a new recipe for beer batter, which of course involved buying lots of really tasty beers. Naturally I had to make sure I bought enough to experiment with but was then really careful not to mess up so I had to dip into my drinking stash.
I chose a Belgian Weissbeer for my fish tacos and more specifically a Leffe Blonde a beer I am rather partial to a glass or several of but one that adds a fabulous floral flavour to the batter and a beer that seems to give a massive boost to the batter. In fact during my experiments I found that all weissbeers added a wonderful lightness to the batter, it almost made them souffle right up and of course I had to try this multiple times to ensure it was not my imagination… Which of course lead to lots of left over beer and left over beer never get left over for long in our house.
Speaking of beer as I am writing this last paragraph prior to posting a week after I prepared this recipe, I have been working at getting ahead as my Mother in Law is visiting at the moment. Guests for us typically mean a little too much indulgence on both beer and food and this visit is no different we are getting through bucket loads of the amber nectar. Besides drinking we have a pretty full program of site seeing, relaxing and even a bit of sport (spectating only naturally) we are about half way through and if you are curious what I get up to for fun in Hungary besides cooking and gardening maybe you should check out my Instagram feed.
Beer Battered Fish Tacos
Some glorious beer battered fish tacos are thing of great beauty, loaded with the flavours of cumin, coriander and lime!
Course Main Course
300gFirm White Fish.I used some local catfish but cod or pollock would be ideal cut into 1cm by 2.5 cm strips.
2Plum Tomatoes.Peeled and finely diced.
1Red Onion.Finely Diced.
1/2Green Pepper:Finely Diced.
1TbspRed Wine Vinegar.
Oil for deep frying.
For the Coriander Sauce
Pinch Salt .to taste
1Lime.Juice and zest.
1/4TspCumin Seeds.Toasted and ground.
For the Batter
3TspCoarse Sea Salt.
300mlBeer.I like to use a Belgian Weiss beer but go for something that you like that is fairly light and fizzy.
Begin by making your sauce by mixing together all of the ingredients... Sauce done!
Then prepare your salsa by mixing together the red onion, tomato, green pepper, red wine vinegar and sugar and set aside.
Mix together the dry ingredients for the flour and set aside.
Now lets get going, add enough oil to a pan so that it is 5 cm deep and heat to 180°C, although a deep fat fryer is just as good.
Then fry off your fish in batches for 2-3 minutes until nice and crispy, transfer each batch to a flat pan lined with kitchen paper.
Finally build your tacos and enjoy!
You can stuff your tacos with any accompaniments you like, I personally love the crunchiness of the cabbage alongside the crispy fish and sharp salsa and creamy sauce.
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