beer & chipotle-battered fish tacos
For the batter:
2 ounces canned chipotle peppers
2 eggs
2 cups beer (recommended: Tecate or other pale beer)
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons gray salt
Freshly ground black pepper
For the fish tacos:
3 cups sour cream
1 1/2 bunches cilantro, chopped
2 tablespoons lime juice, plus 6 limes, cut in wedges
1 teaspoon gray salt
Corn oil, for frying
3 tomatoes, small diced
12 red radishes, thinly sliced
24 corn tortillas
1 1/2 pounds cod or other whitefish cut into 1-ounce strips
Preheat oven to 300 degrees F.
To make the batter:
Puree the chipotles and egg together in a blender. When well blended
transfer to a bowl and whisk in the beer. In a separate mixing bowl
combine the flour, cornstarch, baking powder, and salt. Add the egg
mixture to the flour mixture, whisking well to prevent clumps. Add
freshly ground pepper. Set the batter aside while preparing the other
ingredients.
In a small mixing bowl mix together the sour cream, 2 tablespoons of
the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt,
mix well and remove to a serving bowl.
For the fish tacos:
In a large pot or skillet add corn oil about 1 to 2-inches deep. Over
medium heat, heat the corn oil to 350 degrees F.
On a large serving plate arrange the tomatoes, lime wedges, chopped
cilantro, and sliced radishes to garnish tacos.
Wrap the tortillas in aluminum foil and heat in the oven while frying
the fish.
With your fingers dip the fish strips into the batter and carefully place
in the hot oil. Fry until golden brown all over, about 2 minutes on each
side. With a slotted spoon remove the fish to a paper towel. To assemble
the tacos place 1 piece of the fried fish on a warm tortilla and garnish
with tomatoes, chopped cilantro, radishes, and sour cream. Serve with
lime wedges.
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Originally Posted by FishPrincipal
