This dish captures the essence of fresh and delightful flavors, all encased in a warm corn tortilla. The unique blend of spices, the crunchiness from the beer batter, and the creamy, spicy sauce make for a taco experience that stands out from the rest. Whether you're hosting a get-together or craving a taste of the sea, this recipe is perfect for any occasion!
Ingredients:
- 2 pounds white fish (e.g., cod, tilapia) or salmon
- 12 ounces beer or mineral water
- 1 2/3 cups all-purpose flour (divided)
- 20 saltine crackers, pulverized
- 1 large egg
- 2 tablespoons cornstarch
- 1/4 purple cabbage, finely chopped
- 1/4 green cabbage, finely chopped
- 1 cucumber, seeds removed and chopped into small pieces
- 2 Roma tomatoes, seeds removed and chopped
- 1/4 small purple onion, finely chopped
- 1 handful of cilantro, finely chopped
- 1 jalapeno, finely chopped
- 5-6 pickled jalapenos, finely chopped
- 3 lemons (or limes)
- Corn tortillas
- 1 cup crema Mexicana (Mexican cream)
- 2 tablespoons mayonnaise
- 1/4 teaspoon baking powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- Garlic salt to taste
- Black pepper to taste
- Regular salt to taste
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Equipment: Mixing bowls, cutting board, knife, frying pan, cooking utensils
Servings: 4-6
Instructions:
1. Begin by making the pico de gallo. In a large mixing bowl, combine chopped purple and green cabbage, purple onion, cucumber, Roma tomatoes, cilantro, and jalapeno. Squeeze the juice of two lemons into the mixture, then season with garlic salt, regular salt, and black pepper. Combine thoroughly and adjust seasoning to taste. Refrigerate until needed.
2. To make the jalapeno sauce, blend crema Mexicana, mayonnaise, pickled jalapenos, a dash of black pepper, garlic salt, and regular salt until smooth. Adjust the spice level to your liking. Squeeze in half a lemon, then refrigerate the sauce until taco assembly.
3. For the dry batter mix, whisk together 1 cup flour, cornstarch, a pinch of black pepper, and salt in a bowl large enough for fish dipping.
4. Create the wet batter by combining the remaining flour (2/3 cup), pulverized saltine crackers, oregano, chili powder, baking powder, garlic salt, salt, black pepper, and onion powder in a large bowl. Mix in the egg and gradually incorporate the beer or mineral water until you achieve a smooth consistency similar to pancake batter.
5. Cut the fish into manageable taco-sized pieces and pat dry thoroughly.
6. Heat enough oil in a frying pan over medium heat for deep frying.
7. Once the oil is hot, coat each piece of fish in the dry flour mix, shaking off excess. Then, dip into the wet batter, ensuring it's fully covered. Carefully place the battered fish into the hot oil and fry for approximately five minutes or until golden and crispy, turning once.
8. Assemble your fish tacos by placing a piece of fried fish on a warm corn tortilla, topping it with the chilled pico de gallo, and drizzling with the creamy jalapeno sauce.
9. Serve your Crunchy Beer-Battered Fish Tacos immediately, and enjoy the combination of flavors and textures that make this dish truly special.
Cooking Tips:
- Ensure your fish is completely dry before battering to help the batter stick better.
- Adjust the heat of the oil to make sure the fish doesn't burn or absorb too much oil.
- Add a squeeze of fresh lemon juice over the cooked fish for an extra pop of flavor.
Recipe attributed to Cooking Con Claudia. Visit her YouTube channel for more delicious recipes: https://www.youtube.com/@CookingConClaudia
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