{"id":728,"date":"2010-07-22T09:33:41","date_gmt":"2010-07-22T16:33:41","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=728"},"modified":"2010-09-30T07:56:36","modified_gmt":"2010-09-30T15:56:36","slug":"beer-battered-fish-tacos","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=728","title":{"rendered":"Beer Batter Fried Fish Tacos"},"content":{"rendered":"

My absolute favorite item at the Sierra Nevada\/Food pairing class was the Sierra Nevada Summerfest<\/strong> and Beer Batter Fried Fish Tacos with Chipotle Crema<\/strong>. The battered fish was epic!<\/p>\n

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When I was a kid, the only fish (and I use that term lightly) I used to eat was fish sticks. Rectangular, frozen from the box. Occasionally I’d have a Van de Kamp’s frozen triangle fillet – fancy girl – you know you’re jealous. I never in a million years predicted that I’d be a huge fan of sushi or that I’d venture out to try fish dishes at restaurants. Now I just need to get over my fear of actually buying and cooking fish.<\/p>\n

We had a wonderful fish market where I used to live in San Jose, CA – Race Street Fish & Poultry<\/a> – you could walk up to the counter and get yourself fresh fish on a daily basis. I now have the Nugget, Whole Foods, and the Farmer’s Market, but would love a walk up counter\/market feel.<\/p>\n

My biggest fish fear is getting “not so fresh” fish – that’s why I go to a\u00a0reputable\u00a0sushi restaurant. Enough of that, let’s get to the recipe and beer.<\/p>\n

The Sierra Nevada Summerfest<\/strong> is a refreshing, pilsner-style lager. Its incredible smoothness comes from an extra-long lagering period. Molly explained that it quenches your thirst with big aroma and a tangy hop bite. \u00a0She also shared that the delicate\/lighter beer had a definite bite in the end – a peppery finish. I would have to agree. It was so perfect paired with the fish, it was my favorite of the 4 we tried.<\/p>\n

Now for the tacos…<\/p>\n

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Beer Battered Fish Taco – <\/strong>makes <\/strong>18 tacos<\/p>\n

1 Pound white fish fillets, skin and bones removed. – Chef Dio used Halibut, but also said he has used cod and sea bass as well.
\n1 12 ounce bottle of Sierra Nevada Summerfest Beer – any pilsner-style lager would do, shhhh…\u00a0don’t tell Molly I said that.
\n2 Cups all-purpose flour
\n1\/2 Teaspoon baking powder
\n1\/2 Teaspoon each – sea salt, fresh ground black pepper, chili powder and garlic powder
\n4-6 Cups safflower oil for frying<\/span><\/strong><\/p>\n

In a dutch oven or deep wok or pot – heat oil to 375 degrees. \u00a0– You want about 3 inches of oil. <\/span><\/strong><\/p>\n

Cut fish into 1\/2 inch wide strips (2-3 inches long). Count on 2 pieces of fish per taco.<\/span><\/strong><\/p>\n

Sift 1 1\/2 cups flour plus the baking powder into a large bowl. Add in seasonings. Pour in just enough beer whisking gently to a light pancake batter consistency. Drink the rest, hah! Pat fish dry and season both sides with salt and pepper. <\/span><\/strong><\/p>\n

Dredge the pieces of fish in 1\/2 cup remaining flour. Coat the fish in the beer batter and gently slide into oil. Fry fish, turning over once until deep golden and cooked through. 3-4 minutes until fish is golden brown and crispy. Transfer to a paper towel-lined baking sheet and keep warm in a 225 degree oven. Fry the remaining fish in batches. If you find that the fish is getting dark too fast, you might need to change out the oil. <\/span><\/strong><\/p>\n

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Taco Fillings<\/strong>
\n18 fresh tortillas – <\/span><\/strong>Chef Dio used a tortilla that was a corn\/flour mixture.
\n3 cups of green cabbage – sliced very thin
\nChipotle crema<\/span><\/strong><\/p>\n

Chipotle Crema <\/strong>
\n1 Cup sour cream
\n1 Tablespoon finely chopped chipotle peppers in adobo sauce – very important to get them really fine.
\n1\/2 Teaspoon salt
\n1\/4 Teaspoon smoked paprika <\/span><\/strong><\/p>\n

Combine the sour cream mixture with the peppers in adobo sauce, smoked paprika and salt. Chill for 15 minutes before serving.<\/span><\/strong><\/p>\n

Warm tortillas on a griddle or in the microwave. Portion the cabbage and the fried fish between the tortillas. Top with the chipotle crema and serve immediately.<\/span><\/strong><\/p>\n

Chef Dio’s tidbit was to pre-fry the fish before guests arrived. Ours sat in the oven for a good 35-45 minutes before it was served, and the crunch and texture were spot on. Not quite sure why I don’t order battered fish more often… oh wait, maybe because it’s not the healthiest thing on the menu – oh well, indulgence is a good thing in moderation.
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My absolute favorite item at the Sierra Nevada\/Food pairing class was the Sierra Nevada Summerfest and Beer Batter Fried Fish Tacos with Chipotle Crema. The battered fish was epic! When I was a kid, the only fish (and I use that term lightly) I used to eat was fish sticks. Rectangular, frozen from the box. … <\/p>\n

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