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Monday, September 9, 2013


Photography by Brittney Everett

DELUXE RECIPES—Brittney Everett is a graphic designer and San Diego native and recent transplant to the Bay Area, who insists she enjoys planning her next meal while eating the current one. Locally, she is the telecommuting art director of West Coaster Craft Beer magazines in San Diego and the LA area.  The following recipe is perfect for San Diego’s hot Indian summer.  It appeared first in her tasty blog: www.


Use any ale you enjoy drinking for this recipe. I chose New Belgium's Trippel because it's tasty, affordable, and brewed with coriander.
--vegetable oil, for frying
--1 1/2 cups all-purpose flour
--1 1/2 teaspoons baking powder
--1 teaspoon coriander
--1 teaspoon smoked paprika
--1/2 teaspoon cumin
--kosher salt & freshly ground black pepper
--1 12-ounce bottle ale
--white fish fillets (cod, halibut, tilapia, etc.), cut into thick strips
--fine grain sea salt
--corn tortillas
--cilantro crema, recipe follows
--red cabbage, thinly sliced
--lime wedges
--queso fresco or cotija cheese

Start warming 1 to 1 1/2 inches of oil in a pan over medium heat to 375 degrees.

Make the batter: whisk together the flour, baking powder, coriander, smoked paprika, cumin, 1 tablespoon kosher salt, and freshly ground black pepper to taste.

Whisk in the beer and set the batter in the fridge for 20 minutes.

While the oil is warming and batter is resting, prepare the crema (recipe follows).

Season the strips of fish with salt and pepper on both sides. Dip the fish in the batter, shaking off any excess, and lower into the oil to fry in small batches. Be sure not to overcrowd the pan, and keep an eye on the temperature, letting it return to 375 degrees between batches.

Fry the fish until golden brown on both sides, 2-4 minutes depending on the size of the pieces.

Transfer the fish to a paper towel-lined plate and season immediately with the fine grain salt. Keep finished pieces warm in a 200 degree oven on a cooling rack set over a sheet pan.

Serve the tacos with cilantro crema, red cabbage, queso fresco and lime wedges for garnishing.


8 ounces sour cream
1 cup chopped cilantro
1 serrano chile, seeded and chopped
1/4 cup lime juice
2 tablespoons olive oil
1 tablespoon kosher salt

Mix all ingredients in a blender until well combined.

YIELDS About 1 1/2 cups

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