Beer and Chipotle-Battered Fish Tacos

Michael Chiarello

Recipe courtesy Michael Chiarello, 2007

Show: Easy Entertaining with Michael ChiarelloEpisode: Beach Blanket Bash

Picture of Beer and Chipotle-Battered Fish Tacos Recipe Photo: Beer and Chipotle-Battered Fish Tacos Recipe
Rated 5 stars out of 5
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  • Read 28 Reviews
Total Time:
24 hr 25 min
Prep
20 min
Inactive
24 hr 0 min
Cook
5 min
Yield:
12 servings
Level:
Easy
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Ingredients

For the batter:

  • 2 ounces canned chipotle peppers
  • 2 eggs
  • 2 cups beer (recommended: Tecate or other pale beer)
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons gray salt
  • Freshly ground black pepper

For the fish tacos:

  • 3 cups sour cream
  • 1 1/2 bunches cilantro, chopped
  • 2 tablespoons lime juice, plus 6 limes, cut in wedges
  • 1 teaspoon gray salt
  • Corn oil, for frying
  • 3 tomatoes, small diced
  • 12 red radishes, thinly sliced
  • 24 corn tortillas
  • 1 1/2 pounds cod or other whitefish cut into 1-ounce strips
  • 2 recipes Todd's Slaw, recipe follows

Directions

Preheat oven to 300 degrees F.

To make the batter:

Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.

In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.

For the fish tacos:

In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.

On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.

Todd's Slaw:

1 head green cabbage

1 large red onion

1 cup cider vinegar

1 cup sugar

1 cup olive oil

1 tablespoon toasted caraway seed

Salt and freshly ground black pepper

2 bunches scallions (green parts only), for garnish

Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.

Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

Yield: 6 servings

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Newest Ratings and Reviews

Read all 28 reviews

  • on January 25, 2012

    Flag

    This is just delicious. I didn't have cod so I used tilapia and it tasted great! I even battered some asparagus, fried them up and they were scrumptious too!

    people found this review Helpful.
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  • on June 15, 2010

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    Would it taste as good with grouper or should i stick with cod?
    This sounds really good, and i've been wanting to make a good fish taco.

    people found this review Helpful.
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  • on June 09, 2010

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    Made this recipe for fish tacos and everyone loved them! This is definately a keeper. The fish, I used Cod, was light and crispy with just the right amount of heat. The cilantro lime sour cream is perfect with the spicy fish. Delightful!!!

    people found this review Helpful.
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