Sunday, July 7, 2013

Beer Battered Fish Tacos

Beer Batter Fish Tacos
Summer is in full swing complete with backyard BBQs, lazy days by the pool, and refreshing adult beverages. If you've ever cooked anything on the grill and never slipped in some of that beverage, let me be the first to call you a liar. Booze cannot only improve the length of you life, but the taste of your food as well. Yeah, yeah, everything in moderation and all that. I'm not talking about putting a half bottle of Jack into your BBQ sauce, that might be a bit excessive, but a splash or two will certianly have your chicken and ribs singing all the way to your plate.
I cannot take credit for these delicious tacos that you see up there, it all goes to my brother who is somewhat of a genius on the grill. Everytime I'm home, he's whipping up something wonderful and manly on the grill. I didnt get to taste his creation in person but he texted me the recipe and suggested maybe if I liked it, it could make the blog. I made some alterations based on his feedback from when he made them, and I must say they are the best, most flavorful fish tacos I've ever had in my life! So here they are complete with chiptole mayo!!
Beer Batter Fish Tacos w/ Chiptole Mayo
courtesy of Kale - brother of the blog
Beer Batter Fish
2 lbs of fish (cod, walleye, etc)
2 cups flour + 1/2 cup for dredging
2 1/4 cups dark beer
2 tsp salt
2 tsp pepper
1 tsp garlic powder
3 egg yolks, whisked
Chipotle Mayo
1 cup mayo
2 T capers, drained
2 T bread and butter pickles, diced
1 1/2 tsp lime juice
2 chipotle chilis in adobo
1/4 head shredded cabbage
flour or corn tortillas

Heat 2 inches of oil (peanut or canola) in a cast iron skillet on the grill. Mix all of the in beer batter ingredients together in a medium bowl and set aside. Mix all the ingredients for the chipotle mayo in a small bowl and set in the fridge until ready to serve.
Cut the fish into desirable sized pieces, sprinkle with salt and pepper, and then coat lightly in 1/2 cup of flour. Immediately drop the coated fish into the batter and let the excess drip off before you drop them into the hot oil. Once browned on the first side, about 5-6 minutes, flip over and brown the second side for a couple of minutes. Once done, remove from oil and allow to drain on newspaper or paper towels.
Heat the tortillas on the grill while you are cooking the fish. Top each tortilla with shredded cabbage, 1-2 pieces of fish and a healthy dose of chipotle mayo. Serve immediately...with an icy beverage of choice!
Thanks again to my brother for his awesome contribution to our little blog and filling the gap between dainty desserts and healthy fare with something a bit more manly!
In the famous words of my brother,
Giddy up!

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