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.