3 oz all purpose floor 1/2 tsp garlic powder 1/4 tsp ground cumin 1/4 tsp salt 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 6 oz Bucket Pail Ale peanut or other vegetable oil 16 oz firm white fish corn or flour tortillas shredded lettuce additional taco condiments to suit
This week we had thunderstorms and with no rain-date for our Bucket recipe night, we cooked in the kitchen rather than on the grill. Turned out to be the perfect excuse to try a beer-batter recipe!
During the winter I bought some frozen hake fillets which were not very good and have been taking up freezer space, so we decided to enhance them with beer batter, fry ’em up and stuff them into tortillas with lots of fun, flavorful condiments. It worked!
In a small bowl stir together the first 6 ingredients. Then wish in the beer. This is one recipe where fresh beer is important. The bubbles are good for the batter.
Be certain to dry off the fish. My hake fillets were full of water, so full I not only had to pat them dry, but squeeze them out! Too much water will give you fits when you fry them and may even keep the fish from cooking inside the batter.
Cut the fish into large bite-sized pieces. Adding the batter and frying will make each piece about twice the size of the cut fish. My water logged hake just sort of fell apart. I was nervous but but the batter held it together long enough to fry up into taco filling sized pieces.
Its good to have the cold taco ingredients all ready before you fry the fish. True to our kitchen-drudge system, Mrs Drudge, prepped whilst I fried. For our tacos, we found some leftover grilled pineapple and made a chipotle sauce from homemade yogurt and some chipotle ketchup we found in the fridge.
We used peanut oil for frying, mostly because we had a quart of lightly used oil in the pantry. But of course any good vegetable oil will do. It’s not a good idea to mix different kinds of oil when frying. Each type will “smoke” at a different temperature, making a good cooking temp very hard to control. I used about 3/4 of an inch of oil and still had to turn my pieces once.
Dip each piece of fish in the batter and slip it into the oil. Frying will take about 2-3 minutes per side, but I go by color. To keep the oil temp more constant don’t crowd the pot; fry in small batches. Drain pieces on paper towel as they are finished and keep warm in a low oven until ready to serve. As with most fried foods, these will probably not be fit to eat the next day, so just fry what you can eat. It did not try, but I would not be surprised if the batter might be good from the fridge for second round the next day.
I favor flour tortillas while Mrs Drudge favors corn. Roll cold tortillas in a clean dish towel and microwave for 20-30 seconds. You can keep extra tortillas in the towel until ready for round two.
Build your taco to suit. I favor sauce on the bottom, then greens, then fish, some more sauce and then your favorite topper, in our case the grilled pineapple.