Home >Recipes >Beer and Chipotle Battered Fish Tacos

Serves: 10

• For the Batter
• 2 oz canned chipotle peppers
• 2 eggs
• 2 cups beer (recommended: Tecate or other pale beer)
• 2 cups all-purpose flour
• 2 tbsp cornstarch
• 2 tsp baking powder
• 2 tsp gray salt
• freshly ground black pepper

• For the Fish Tacos
• 3 cups sour cream
• 1 1/2 bunches cilantro, chopped
• 2 tbsp lime juice, plus 6 limes, cut in wedges
• 1 tsp gray salt
• corn oil, for frying
• 3 tomatoes, small diced
• 12 red radishes, thinly sliced
• 24 corn tortillas
• 1 1/2 lbs. cod or other whitefish cut into 1 oz strips

Preparation Time: 20 minutes
Cooking Time: 5 minutes

Preheat oven to 300°F.

To make the batter: Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.

In a small mixing bowl mix together the sour cream, 2 tbsp of the chopped cilantro, 2 tbsp lime juice and 1 tsp gray salt, mix well and remove to a serving bowl.

For the fish tacos: In a large pot or skillet add corn oil about 1 to 2 inches deep. Over medium heat, heat the corn oil to 350°F.

On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro and sliced radishes to garnish tacos.

Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.

With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes and sour cream. Serve with lime wedges.