I could eat fish tacos for just about every meal, I love them that much.
I've made them several different ways, but this is probably one of my favorites, but since they are battered and fried, it's a good thing my oven baked ones
come a really close second.
I gotta say, the batter on these is great.
They're so light and crispy on the outside and tender and flaky inside.
It's the first time I've had them with the chipotle slaw and poblano sauce. Very tasty.
I usually eat them with the creamy chipotle spread, which I like equally well.
Next time I make the slaw, I'm going to add some carrot or purple cabbage,
more for the look than anything else. Could have definitely used some color.
Beer Battered Fish Tacos with Chipotle Slaw and Roasted
1/2 tsp chipotle puree or chopped chipotle in adobo sauce
Salt and Pepper, to taste
3 cups cabbage, thinly sliced (or slaw mix)
In a large bowl, whisk together red wine, honey, lime
juice, chipotle puree (add more if you like it hot), mustard (I used Roasted Garlic Mustard from Stonewall
Kitchen), olive oil, mayonnaise, celery seed, salt and pepper. Add thinly sliced
cabbage and toss to combine. Set aside to marinate.
1 jalapeno, seeded and chopped
Small handful fresh parsley or cilantro
Heat oven to 450 degrees or use your broiler.
Lay poblanos on a baking sheet and roast for 20-30
minutes, turning to get a good char on all sides. Remove to a bowl and cover
with plastic wrap to cool.
Peel skin from peppers, do not rinse, and place in a
blender or food processor with remaining ingredients and blend until smooth.
8 Talapia filets, cut into strips (or white fish of
1 cup flour, plus more for dusting fish
Heat 2-3 inches of vegetable oil in a heavy pot, or use a
deep fryer, to 325 degrees.
In a medium size bowl, mix together flour and next 8
ingredients. Stir in beer and olive oil until blended. Batter should be a
little bit thinner than pancake batter. In a separate bowl, add enough flour
for dusting fish.
Dust fillets with flour and then dip in batter, letting
excess drip off. Gently lay into hot oil (don't over crowd) and fry for 3-4 minutes, until golden
brown. If doing more of a shallow fry, turn fillets over during cooking. Remove
to a paper towel lined plate to drain.
Labels: Beer Battered Fish Tacos, chipotle slaw, Fish Tacos, main dishes, roasted poblano sauce, Talapia