Summertime for me means tacos and, in particular, fish tacos. In the past, we have only grilled the fish but now I’ve discovered how to beer-batter and I’m not sure we’ll ever go back to grilling. After testing with a few added taco components, we’ve settled on serving the battered-fish with a Cajun Slaw. Follow these easy directions for delicious… And don’t forget to get fishing on the Bay.
For the beer-battered fish…
In medium size bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.
Pour Canola oil into a 5-qt. Dutch oven to a depth of 2′; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess.
Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.
Further taco serving suggestions…Cheese, cilantro, sour cream, Mexican hot sauce & enjoy!
Looks like we better get back out on the Bay, we’re going to need more fish!
*Beer-battered tacos adapted from Saveur; Cajun Slaw adapted from Chef Daniel Thomas .
- For the beer-battered fish...
- 1 1⁄2 tbsp. kosher salt, plus more to taste
- 2 cups flour
- 1⁄2 cup cornstarch
- 1 12-oz. bottle dark beer
- 1 egg
- Canola oil, for frying
- 1 lb. boneless, skinless striped bass/Rockfish, cut into 1 1⁄2" strips
- 2 tsp. chili powder
- For the Cajun slaw...
- 1 bag coleslaw veggie mix
- 2 tablespoons mayonnaise
- 1/8 teaspoon Old Bay
- 1/8 Teaspoon Cajun Spice Seasoning
- 1 tablespoon milk
- 1.5 teaspoons lemon juice
- 1.5 teaspoons distilled white vinegar
- For the beer-battered fish...
- In medium size bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.
- Pour Canola oil into a 5-qt. Dutch oven to a depth of 2"; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess.
- Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.
- For the Cajun Slaw...
- Mix all the ingredients except cabbage mix. stir well. Do not mix with cabbage until ready to serve.
[…] on the Chesapeake Bay and cooking what we catch! Fish tacos? Check out the recipe here. Baked rockfish? Don’t miss this recipe. Do you have a favorite rockfish recipe? […]