Beer-Battered Fried Fish Tacos

Name: Beer-Battered Fried Fish Tacos
Total time: 2100 s
Yield: 3-6 servings
Ingredients: 1/2 cup Mexican-style crema or sour cream (120 ml); 2 tablespoons canned chipotle sauce; 1/4 cup crumbled Cotija cheese (30 g); 1 tablespoon vegetable oil; 1 cup corn, thawed if frozen (150 g); 1/8 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1/4 cup finely chopped red onion (40 g); 2 tablespoons chopped cilantro; 1 1/2 tablespoons jalapeño, seeded and chopped; 1 1/2 tablespoons fresh lime juice; 1 piece (4.05 oz.) Cotija cheese, crumbled (115 g); 1/4 cup all-purpose flour (30 g); 1 tablespoon cornstarch; 1/4 plus 1/8 teaspoon cayenne pepper; 1/4 plus 1/8 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 1/2 teaspoon kosher salt; 1/3 cup beer (80 ml); 1/2 lb. fish fillet, cut lengthwise into 3-inch strips (225 g); 2 cups vegetable oil (480 ml); 6 corn tortillas; 1/2 cup Mexican-style crema or sour cream (120 ml); 1 lime, cut into wedges

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

Delicious Beer-Battered Fried Fish Tacos covered in a flour and beer batter. Serve them in corn or flour tortillas with an amazing Chipotle Cream and Roasted Corn Salsa. You’ll love this Mexican recipe!
https://www.vvsupremo.com/recipe/tacos-de-pescado-frito-a-la-cerveza/

V&V Supremo® @cook_2518910

https://www.vvsupremo.com/?lang=es

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Ingredients

35 minutes

3-6 servings

1/2 cupMexican-style crema or sour cream (120 ml)
2 tablespoonscanned chipotle sauce
1/4 cupcrumbled Cotija cheese (30 g)
1 tablespoonvegetable oil
1 cupcorn, thawed if frozen (150 g)
1/8 teaspoonkosher salt
1/8 teaspoonground black pepper
1/4 cupfinely chopped red onion (40 g)
2 tablespoonschopped cilantro
1 1/2 tablespoonsjalapeño, seeded and chopped
1 1/2 tablespoonsfresh lime juice
1 piece (4.05 oz.)Cotija cheese, crumbled (115 g)
1/4 cupall-purpose flour (30 g)
1 tablespooncornstarch
1/4plus 1/8 teaspoon cayenne pepper
1/4plus 1/8 teaspoon garlic powder
1/4 teaspoonground black pepper
1/2 teaspoonkosher salt
1/3 cupbeer (80 ml)
1/2 lb.fish fillet, cut lengthwise into 3-inch strips (225 g)
2 cupsvegetable oil (480 ml)
6corn tortillas
1/2 cupMexican-style crema or sour cream (120 ml)
1lime, cut into wedges

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Steps

35 minutes

1

Chipotle Cream: In a small bowl, combine the crema, chipotle sauce, and Cotija cheese. Mix until well blended. Refrigerate until ready to use.
2

Roasted Corn Salsa: Preheat a cast iron skillet over high heat for 2 minutes. Add the oil and corn. Season with salt and pepper. Roast the corn for 2-3 minutes or until charred. Transfer the corn to a medium bowl. Add red onion, cilantro, jalapeño, and lime juice, and mix well. Add the crumbled Cotija cheese and stir until combined. Set aside until ready to use.
3

For the batter: Mix the flour, cornstarch, cayenne pepper, garlic powder, black pepper, and salt. Gradually add the beer, whisking constantly until the batter is smooth and free of lumps. Set aside.
4

Oil: Add oil to a medium pot and heat over medium heat until it reaches 350°F (about 10 minutes).
5

Fish: Coat the fish strips in the flour and beer batter. Fry them in the hot oil for about 1½ minutes on each side. Transfer the fish to a plate lined with a paper towel.
6

Tortillas: Warm the tortillas on a stovetop grill over medium heat. Heat for 30 seconds on each side.
7

Spread 2 tablespoons of chipotle cream on each tortilla. Place a piece of fish on the tortilla, add 1 tablespoon of cream, and 2 tablespoons of Roasted Corn Salsa. Serve the tacos with lime wedges and the remaining chipotle cream. Enjoy!