Crispy Beer Battered Fish Fillets in tacos with bright, fresh & spicy toppings instantly transports me to beaches in Mexico. If you're like me and day dreaming of a tropical escape, let this dish take you there.
Canadian Canola Oil is perfect for frying, its neutral
in flavour and has a high smoke point.
Cod, Haddock or Halibut are the most common, as they are mild in flavour but I've also enjoyed Trout and Salmon. For a vegetarian option try oyster mushrooms!
Have fun with toppings too! I love a smear of sour cream, thin slices of avocado, pickled onions, shredded hard cheese, cilantro leaves, a squeeze of lime & a drizzle of hot sauce.
BEER BATTERED FISH
YIELD: 6 servings
TIME: 30 minutes
1.5 cups all purpose flour
1 teaspoon kosher salt
1/2 teaspoon bbq seasoning (I like Shorty's BBQ Spice)
1 X 355ml can of lager
1 large egg, beaten
2 lbs of fish, cut into 12 pieces
Canola Oil for frying
METHOD
In a large bowl, whisk together flour, salt & BBQ seasoning.
Then whisk in egg and beer.
Let stand for 10 minutes.
In a large heavy bottom pot, add enough Canola oil to 3 inches deep.
Heat to 375 degrees.
Working in batches, coat fish in batter then carefully drop in hot oil, so it doesn't splash and burn you.
Fry fish until golden brown, remove and place on paper two lined plate, season with salt.
