Sunday, November 30, 2014

Beer-battered Fish Tacos

If you love fish and beer then you will especially love it in your taco. 


2 whole dory fish fillets
1 ½ cups milk
1 + 2 cups flour
1 egg
2 cups beer
Salt and pepper
Lettuce leaves
1 medium cucumber, cut into half and then into thin strips
1 medium carrot, grated
4 medium tomatoes, cut into rounds
1 can kernel corn
Sesame dressing or any dressing of your choice
Parmesan cheese
Cheddar cheese
12pcs tortilla bread

1. Cut the fish fillets into short strips. The fillets will need not to be thick as the batter will expand and puff once fried. Marinate the fillets in the milk for about 30 mins. Set aside.

Note: The length of the fillet strips can depend on the size of your pita bread. So if you’re using bigger pita bread then you might want to consider cutting your fillets into longer strips.

2. Meanwhile, place 1 cup of flour in a bowl and create a crater at the center. Add the egg in the crater and mix. Next, gradually add the beer while mixing continuously using a whisk. Chill the batter in the refrigerator until ready for use.

3. Take the fillets out of the marinate and season both sides with salt and pepper.

4. In a deep pan, heat oil until ready to use for deep-frying.

5. Drench the fillets in flour on all sides and then dip in the batter. 

6. Carefully take out the fillets out and transfer to the pan for deep-frying. Fry until golden brown and let it rest on cooling racks.

7. When all fillets have been fried, toast the pita bread on the pan. Lay on a plate or bowl and start layering the vegetables.

8. I started off with the lettuce, cucumber, carrot, tomatoes then the fish fillet. I topped it off with the sesame dressing, corn, and then the parmesan and cheddar cheese. Enjoy!