Beer Batter Fish Tacos With Mango Salsa
Total Steps
12
Ingredients
14
Tools Needed
1
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Beer Batter Fish Tacos With Mango Salsa...Ingredients
- 1 12 ounce bottle light beer
- 1/2 head small cabbage
- 1 pound North Atlantic cod fillets, cut into 2” X 1” pieces
- 6 pieces small sized wheat tortillas
- 1/4 cup chopped red bell pepper
- 1 whole Ataulfo mango, skinned, seeded and chopped
- 1 pinch red pepper flakes
- 2 cups all purpose flour
- 1 pinch salt
- 2 stalks chopped green onions
- 2 tablespoons chopped cilantro
- 1 whole green jalapeno pepper, chopped small
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
Instructions
Step 1
PREPARATION FOR THE FISH TACOS:
Step 2
1. Warm the tortillas in a tortilla warmer if possible at 175-200*F.
Step 3
2. Pour about 1 ½ inches of peanut oil into a 3 ½ to 5 ½ quart Dutch oven. Insert a candy thermometer into the oil and heat to 375*F.
Step 4
3. Sift 1 ½ cups flour into a large mixing bowl, add a pinch of salt and a pinch of red pepper flakes, then slowly pour in most of the beer until the batter is sticky.
Step 5
4. Pat dry the fish with paper towels then coat with the batter.
Step 6
5. Dredge the battered fish in the remaining flour and place several pieces in the hot oil.
Step 7
6. Cook this batch, turning frequently until golden brown about 4 to 5 minutes.
Step 8
7. Place this batch on a paper towel lined plate in a warming oven set to 175 to 200*F and repeat until all the fish is cooked.
Step 9
7. Shred the cabbage while the fish is frying.
Step 10
PREPARATION FOR THE MANGO SALSA:
Step 11
1. Mix ingredients in a ceramic, glass or stainless steel bowl. Cover, refrigerate and let age for at least 30 minutes before serving.
Step 12
2. Let warm to room temperature before serving.