Beer Battered Fish Tacos

Visit just about any coastal town across the U.S. and you’ll quickly come to understand just how much of a delicacy that battered fish tacos really are. Nothing compares to the journey your tastebuds will embark on once the savory, sweet and tangy sensations of flavor interact with your mouth. From their crunchy exterior to the flaky interior fish tacos are undeniably what the good life is all about!

Ingredients:

Fresh Cod

Eggs
Flour
Cracked Black Pepper
Kosher Salt
Garlic Powder
Smoked Paprika

Dark Mexican Beer
Heinekin

Pickled Red Onion Ingredients:

Red Onion
Apple Cider Vinegar
Black Peppercorns

Cilantro-Jalapeno Crema Ingredients:

Sour Cream
Lime
Cilantro
Jalapeno

Tortilla Shells

Directions:

1. Using a medium sized food processor blend one cored and deseeded jalapeño, along with one bunch of cilantro and juice from one lime.

2. Take the blended ingredients and combine it with two cups of sour cream, mixing together until well combined. Set the cream in the refrigerator until ready for serving.

3. Bring four cups of apple cider vinegar to a boil in a medium sauce pan.

4. As the apple cider vinegar is reaching a boil, thinly slice one red onion and add the slices to a mason jar.

5. Once the apple cider vinegar has reached its boiling point pour it into the mason jar over the sliced red onion. Add in a tablespoon of black peppercorns along with a teaspoon of kosher salt.

6. Place a lid on the mason jar and set it aside for later use.

8. Using a cast iron Dutch oven start by heating two to three quarts of vegetable oil to 365 degrees fahrenheit.

9. While the vegetable oil is heating up begin preparing the batter by mixing the flour, cracked black pepper, kosher salt, garlic powder and smoked paprika in a large mixing bowl.

10. Add one egg into the mix followed by 12 ounces of beer. Stir the batter until the ingredients are combined and a thin consistency is formed.

11. If the fish filets are more than two inches wide cut them in half to better accommodate fish tacos.

12. Once the vegetable oil is of adequate temperature begin dipping the fish into the batter, making sure to cover both sides.

13. Immediately place the fish into the oil and fry for three to four minutes per side.

14. Upon removing the fish from the oil place it on a wire rack and allow the filets to cool and drip off excess oil for a few minutes before consuming.

15. To serve toast a tortilla shell in a medium or large cast iron skillet for 30 seconds per side.

16. Place one filet onto the toasted tortilla and top with the jalapeño cilantro cream along with a few pickled red onions and serve.

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