It’s Friday, get yerself some Dale’s and celebrate! @the.beer.belly
is throwing down a killer fish taco recipe to get your weekend started off right, see the full recipe below 🍻🌮
Because Baja-style fish tacos + beer aren’t just for summer 🍺🌮
Notes: The tangy brightness of the cilantro-lime cabbage slaw pairs perfectly with the hoppy bite of the pale ale beer batter. Add in the sweet heat of the chipotle crema, the natural sweetness of the fish and its perfectly crisp and light fried texture, and you’ve got legendary tacos.
Wash it all down with a pale ale. The malty flavors work great with the fried fish & the hoppy bite cuts through the richness of the chipotle crema.
1 1/2 pounds white fish (cod, pollock, rockfish)
1/2 cup white flour
1/2 cup rice flour
1 teaspoon salt
1 cup pale ale
12-16 corn tortillas
CILANTRO-LIME CABBAGE SLAW
6 cups green cabbage, thinly sliced
1 cup cilantro, leaves + tender stems
Juice of 2 limes
1 tablespoon olive oil
Dash of hot sauce
Salt + pepper
2 canned chipotle chiles in adobo
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup sweet pickle relish
1/4 cup onion, chopped
2 tablespoons honey
2 garlic cloves
Salt and pepper
1 Cabbage slaw: mix the ingredients in a large bowl. Cover + let sit for at least 30 minutes.
2 Chipotle crema: blend the ingredients in a food processor or blender until smooth. Cover & refrigerate until ready to serve.
3 Heat 1-inch of vegetable oil in a 10 to 12-inch dutch oven or heavy-bottomed skillet over medium-high heat, until oil is 350°F.
4 Rinse fish in cold water, pat dry, & slice into 1-inch wide strips. In medium bowl, whisk together white flour, rice flour, salt, + pale ale until well blended.
5 Dip fish into batter & place gently into hot oil. Fry fish in batches, turning occasionally to brown on all sides, adjusting heat to maintain 350°F. Remove fish when golden brown, about 2-4 minutes, with a slotted spoon. Keep warm on a paper towel-lined baking sheet in a 200°F oven.
6 Heat cor