Ingredients
- Beer Batter:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup dark Mexican beer*
- Cream Sauce:
- 1/3 cup mayonnaise
- 2/3 cup Mexican crema** or sour cream
- 1 teaspoon grated lemon zest
- two tablespoons freshly squeezed lemon juice
- two tablespoons water
- Salt and freshly ground pepper
- Fish Tacos:
- Oil, for frying
- 1 cup all-purpose flour
- 1 teaspoon salt, plus much more for seasoning
- 2 pounds skinned halibut reduce 5 by 1/2-inch strips
- Freshly ground pepper
- Corn tortillas
- 2 cups shredded cabbage
- 2 cups tomatillo salsa (store-bought or homemade) for garnish, optional
- Pickled jalapenos, for garnish, optional
Directions
For that Beer Batter:
Mix the flour, pepper and salt inside a medium bowl. Progressively include the beer while whisking. Put aside and allow the batter rest for fifteen minutes before using.
Add some mayonnaise and crema to some medium bowl. Whisk within the lemon zest, fresh lemon juice and water. Season, to taste, with pepper and salt (can be created three days ahead, covered and refrigerated).
Inside a large skillet, over medium heat, add enough oil to achieve a depth of just one-inch. Heat the oil until an in-depth-fry thermometer registers 350 levels F or once the finish of the wooden spoon sizzles when placed in to the oil.
On the large plate, combine the flour and salt. Season the fish pieces throughout with pepper and salt and coat using the flour. Employed in batches, dip the fillets within the beer batter and coat on sides. Fry within the herbal until golden brown and cooked through, about a few minutes. Transfer to sponges to empty .
Make tacos using the tortillas and fish and top each with cream, shredded cabbage. tomatillo salsa and pickled jalapenos, if preferred.
*Cook's Note: Crack open a chilly Mexican cerveza just like a Negra Modelo or perhaps a 2 Equis (XX) Amber to create this tasty beer batter, that will change how you consider fried fish! Technology-not only for vegetables, too.
**Cook's Note: Mexican Crema is Mexico's form of creme fraiche and it is available at many supermarkets and may be easily substituted with sour cream .
Recipe thanks to Marcela Valladolid, 2009