Ingredients: |
Ingredients: Beer Batter:
1 C. Flour
1 tsp. Salt
1/2 tsp. ground Black Pepper
1 C. dark Mexican Beer
Cream Sauce:
1/3 C. Mayonnaise
2/3 C. Sour Cream
1 tsp. grated Lemon zest
2 Tbsp. fresh Lemon juice
2 Tbsp. Water
Salt and freshly ground Black Pepper
Fish Tacos:
Canola Oil, for frying
1 C. Flour
1 tsp. Salt, plus more for seasoning
2 lb. skinned Halibut, cut into 5 by 1/2-inch strips
Freshly ground Black Pepper
Corn or Flour Tortillas
2 C. shredded Cabbage
2 C. Tomatillo Salsa for garnish, optional
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Directions: |
Directions:For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
Add the mayonnaise and sour cream in a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
For the Fish:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350º .
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Assemble tacos with the tortillas and fish, top each with cream, shredded cabbage and tomatillo salsa, if desired. |
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