Thursday, September 12, 2013

The Foodie Files

I had my second go-round with beer battered fish tacos last night and I was thrilled to discover my first try wasn't a delicious fluke.  It seemed a little too...easy the first go 'round so I had to be sure.  I used this recipe as a guide both times and was so happy with how both batches turned out!  Even though we're all gearing up for fall, there's still plenty of summer weather left to enjoy these fresh flavors.  Eat up!

About 2 qt. vegetable oil for frying
1 cup all-purpose flour
Kosher salt
1 cup beer
2 egg whites
2 lb. cod, cut into strips about 4-1/2 inches long and 3/4 inch wide
12 to 16 corn tortillas (5 to 6 inches wide), warmed

Fill a large, deep, heavy pot with vegetable oil to about 11/4 inches deep. Heat the oil to about 350°F. (To check the oil temperature, use a deep-fry thermometer, or add a cube of bread to the oil, which should bubble immediately.)  Meanwhile, prepare the batter.  First, beat egg whites to soft peaks.

In a separate bowl, mix the flour and 1 tsp salt in a medium bowl.  Stir in the beer until smooth, then gently fold in the beaten egg whites.

Season the fish with salt.  Using kitchen tongs, dip each piece in the batter, let any excess drain off and carefully submerge the fish in the hot oil.

Fry until golden brown and cooked through, about 5 minutes.  Transfer to a baking sheet lined with paper towels.

Serve with tomato salsa (you'll find my favorite recipe here) and corn salsa (corn, black beans, cilantro and lime...easy and delish).

Make a note: sour cream, mexican cheese and guacamole make for tasty toppings, too!


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