image description July 28, 2014

Big Star’s Taco de Pescado

Big Star’s Taco de Pescado

Ingredient List Print Recipe

  • 12 each - 2 oz. fillets of fish, such as tilapia, halibut or mahi
  • 12 handmade masa tortillas
  • 6 quarts vegetable, peanut or canola oil

Batter

  • 2 cups all-purpose flour
  • 2 cups rice flour
  • 2 oz cornstarch
  • 1/2 oz. salt
  • 1 teaspoon baking powder
  • 4 cups beer, such as Tecate or Sol

Chipotle Mayo

  • 2 cups mayo
  • 2 each canned chipotles en adobo

Slaw

  • 3 cups green cabbage, finely shredded
  • 1/4 red onion, thinly sliced
  • 1/2 cup lime juice
  • 1/2 cup olive oil
  • Salt and pepper, to taste
  • 3 tablespoons cilantro, chopped

Beer-Battered Fish Tacos

This recipe for crunchy, beer-battered fish tacos comes fromĀ Big Star’s Chef de Cuisine Cary Taylor. Topped with a tangy slaw and wrapped in fresh corn tortillas, it’s the ultimate summertime fish fry.

Instructions

SERVINGS: MAKES 12 TACOS

Mix all slaw ingredients except the cilantro.

Let marinate for 20 minutes before use.

Blend chipotle mayo ingredients in a blender, and set aside.

Heat oil in a cast iron skillet or shallow fryer until the oil reaches 350 degrees.

Season the fish with salt and pepper.

In a bowl, mix dry ingredients for the batter.

Fold in beer, leaving some lumps, being sure not to over mix.

Dip fish in batter and fry until golden brown, about 4-5 minutes.

Drain fish on paper towels and season with a little more salt.

Place tortillas on a large plate and spoon a little of the chipotle mayo on each tortilla.

Place 1 piece of fish on a tortilla and portion some of the cabbage on top of each top.

Sprinkle with cilantro and serve immediately.

 

Photograph by Edouard Pierre.

 

 

Summary

Recipe Name
Big Star's Taco de Pescado
Published On
Average Rating
5 Based on 5 Review(s)

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