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. http://kitchenetteblog.com/
BEER BATTERED FISH TACOS WITH CILANTRO CREMA
Use any ale you enjoy
drinking for this recipe. I chose New Belgium's Trippel because it's tasty,
affordable, and brewed with coriander.
INGREDIENTS
--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
METHOD
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.
CILANTRO CREMA
INGREDIENTS
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
METHOD
Mix all ingredients in a
blender until well combined.
YIELDS
About 1 1/2 cups
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