Well, beer in taco form, anyway. Tonight's meal sought to take a perfectly healthy set of ingredients (fish, cabbage, carrots) and make it just a little bit dangerous. Stephen and I enjoyed our beer battered fish tacos topped with a zippy coleslaw. We (of course) paired the meal with the same beer used in the batter (a nice Redhook summer ale). For a side dish we shared sliced cantelope and a tart green apple.
Brutal honesty time: While the tacos were tasty, I'm feeling a little green around the gills. Next time I will do the tacos sans frying, me thinks.
Stephen says: They're crunchy and soft. Shrunchy?
Stephen's rating: 8
1 lb white, firm fish (such as halibut or cod)
1.5 cup flour
1 cup good beer (no MGD, please!)
Warm flour tortillas
Mix a couple TB of the Cajun seasoning with 1 cup flour in a medium sized bowl. Add a dash of salt and freshly ground pepper.
In a seperate bowl, combine 1 cup flour, a TB or so of oil and the beer. Mix until smooth.
Season fish (cut into taco-sized pieces) with salt, pepper & Cajun spices. Dip fish into the dry mixture, dredge in the beer batter, and place into skillet filled 1/3 with oil (375 degrees). Fry until cooked through, 4-5 minutes.
Place on tortilla and top with coleslaw.
1 package coleslaw mix
1 tb spicy mustard
Several tb sugar
1/2 cup light mayo
2 tb rice vinegar
2 tb milk
Salt, to taste
Pepper, to taste
Mix all ingredients in a large bowl and refrigerate until use.