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!

 

 

Rhubarb Custard Bars

     
       There are many things about summer that I love: warmer weather, jet skiing, swimming, being able to do things without a jacket, watermelon . . . But one of the things I really love, yet somehow forget to associate with summer is rhubarb. We only have it in warmer weather, yet because it's not as sweet as strawberries or as refreshing as popsicles,  I think it tends to get overlooked. In that sense I suppose I have a hypocritical love for the rhubarb, saying I overlook it, but I really don't! Overlook it, that is.  I just forget that it technically goes with summer, not fall.
       Anyway, the point is, I love rhubarb. I used to eat it in the back yard raw, dipping the stalk into a cup of sugar. My grandmas made the best rhubarb pies, strawberry-rhubarb jam, and amazing bars. I was too impatient to ask one of my grandmas for her bars recipe (I needed to make something the same day somebody gave me an entire bag full) so I went online to find some that were similar. These Rhubarb Custard Bars were what I came up with, and they were wonderful. Both of my grandmas happened to be in town at the same time and I made them both try them. I would just like to add the very important fact that these bars are double-grandma approved.


Rhubarb Custard Bars
Recipe from The Rhubarb Compendium

Ingredients
For the Crust
1 1/4 cup all-purpose flour
1/2 cup sugar
1/2 cup butter, room temperature

For the Filling
1 cup sugar
1/4 teaspoon salt
2 Tablespoons flour
4 eggs
1 teaspoon vanilla
4-5 cups diced rhubarb (I used 5)


Directions
--Preheat oven to 350 degrees

For the Crust
--Whisk flour and sugar together, then cut in butter with a pastry blender until all your butter bits are pea-sized.

--Grease a 9x13 inch baking pan, then press the in the dough in an even layer.

--Bake for 10-12 minutes, until lightly browned.

For the Filling
--In a large bowl, whisk together the sugar and flour, then add the eggs and vanilla. Blend together, then add the rhubarb and stir until everything is thoroughly covered.

--Pour the filling over the partially baked crust, then continue baking for 30-35 minutes.

--Serve it warm, and if you have leftovers enjoy it cold as well!




Happy Baking!
--H