Fire up the grill, it’s time to fry up some fish tacos! That’s right, neglect about making a greasy mess of your kitchen, take the frying out of doors. These Beer Battered Fish Tacos with Hatch Chile Slaw are everything you need out of a late summer season meal!
Ingredients:
2 cups of vegetable oil
1 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
freshly ground black pepper
12 ounces of dark beer
1 1/4 pounds cod, cut into 16 pieces
8 corn tortillas, warmed
1/2 cup nonfat Greek yogurt
shredded green cabbage
Quick Pickled Veggies (recipe below)
Hot sauce (optional)
Equipment: a deep-fry thermometer
Directions:
Heat oil to 375-degrees in a pot or Dutch oven (use a thermometer to ensure proper temperature). In a large bowl add flour, cornstarch, salt, and pepper. Slowly whisk in beer and mix until combined. Dip fish into batter, allow excess to drip off and transfer to hot oil. Fry fish for 2-3 minutes, turning once with tongs until puffed and golden brown. Remove fish from oil and place on a plate lined with paper towel and season with additional salt if desired. Serve immediately in warmed tortillas topped with Greek yogurt, cabbage, pickled vegetables, and hot sauce, if desired. Tip: Move the fish with tongs after adding to the oil to prevent the fish from sticking the bottom of the pot.
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