Beer-Battered Fish Tacos

One of the first places I had fish tacos was at Tin Lizzy's Cantina in downtown Atlanta.  Chris and I ate there several times and somehow they always seemed to seat us at the same table.  I remember I thought they were exceptionally good or I may not have tried them again but I don’t remember much else about them.  I don’t pretend these are in anyway related but I do think they are mighty tasty in their own right.  I usually use catfish unless the grocer has flounder on sale.

If you like cilantro, it would go well on these; it smells like cheap soap to me so I always leave it off. 

Ingredients:

For the batter:
1 egg
1 cup Beer, a good lager not dark
1 cup All-Purpose Flour
1 Tbsp Cornstarch

1 tsp Baking Powder
2 tsp Old Bay Seasoning
2 dashes Chipotle Pepper

2 dashes Smoked Paprika

Garnish:
Lime, cut in wedges
Tomatoes, diced, or salsa

Purple Onion, diced

Radishes, thinly sliced and/or Jalapeño Peppers
Tortillas
1 1/2 pounds White Fish cut into strips

Cole Slaw, see bottom

Directions:

Preheat oven to 300 degrees F.

To make the batter:

Place the egg in a bowl and beat then whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and seasonings. Add the egg mixture to the flour mixture, whisking well to prevent clumps.

In a large skillet, add oil and heat over medium heat to 350 degrees F.

On a large serving plate arrange the tomatoes, lime wedges, onions and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

With your fingers dip the fish strips into the batter and allow the excess to drip off, then carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel.

Cole Slaw

Cabbage mix

Mayonnaise

Mustard

Vinegar

Sugar

Salt

Pepper
Chipotle Pepper