Summer time is perfect for cooking with beer. I like to make my Baja Fish Tacos. I usually use tilapia, but you could use cod or another similar fish.
Batter:
1 cup flour
3/4 cup light beer
1 teaspoon salt
1 1/2 pounds tilapia
8 flour tortillas (warmed)
Coconut Oil
1 avocado, diced
Pico de Gallo (grape tomatoes, lime juice, red onion, salt, jalapeno)
White sauce:
1/2 cup mayo
1/2 cup Greek yogurt
Juice of 1 lime
Combine batter ingredients in a large bowl. Mix well. Rinse and pat dry the fish. Cut into 1-inch wide strips.
Fill a large pot about 2 inches deep with coconut oil or other oil of your liking. Heat to 350 degrees F. Dredge the fish in the batter with tongs and slide into the oil. Fry for about 1 minute per side. Make sure not to over crowd the pan. Drain on paper towels.
Make white sauce in a small bowl by combining the ingredients. Cover and chill. (Gets better if made 2 hours in advance.)
Build tacos. Add some fish, avocado, pico de gallo and sauce. Enjoy!
Pairing: Masianco ($17.95), a unique and exclusive blend of Pinot Grigio and native Verduzzo grapes, pairs perfectly with this dish.
Pairing: Masianco ($17.95), a unique and exclusive blend of Pinot Grigio and native Verduzzo grapes, pairs perfectly with this dish.
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