Recipe: Beer-Battered Fish Tacos with Cajun Slaw

Recipe

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.

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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. 

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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. 

Fish CollageWorking 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 .

Beer-battered Fish Tacos with Cajun Slaw
Serves 4
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Ingredients
  1. For the beer-battered fish...
  2. 1 1⁄2 tbsp. kosher salt, plus more to taste
  3. 2 cups flour
  4. 1⁄2 cup cornstarch
  5. 1 12-oz. bottle dark beer
  6. 1 egg
  7. Canola oil, for frying
  8. 1 lb. boneless, skinless striped bass/Rockfish, cut into 1 1⁄2" strips
  9. 2 tsp. chili powder
  10. For the Cajun slaw...
  11. 1 bag coleslaw veggie mix
  12. 2 tablespoons mayonnaise
  13. 1/8 teaspoon Old Bay
  14. 1/8 Teaspoon Cajun Spice Seasoning
  15. 1 tablespoon milk
  16. 1.5 teaspoons lemon juice
  17. 1.5 teaspoons distilled white vinegar
Instructions
  1. For the beer-battered fish...
  2. In medium size bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.
  3. 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.
  4. 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.
  5. For the Cajun Slaw...
  6. Mix all the ingredients except cabbage mix. stir well. Do not mix with cabbage until ready to serve.
Adapted from Saveur and Chef Daniel Thomas
Adapted from Saveur and Chef Daniel Thomas
Camo is the New Black http://camoisthenewblack.com/

 

One comment to Recipe: Beer-Battered Fish Tacos with Cajun Slaw

  • 2015 Rockfish Trophy Season  says:

    […] 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? […]

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