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Beer Battered Fish Tacos with Chipotle Crema: A Delightful Feast

When it comes to comfort food, few dishes can rival the sheer delight of fish tacos. Among the myriad of variations, beer battered fish tacos stand out, offering a crunchy, flavourful bite that pairs wonderfully with zesty toppings. Today, we delve into a mouth-watering recipe for beer battered fish tacos with a spicy chipotle crema, inspired by the culinary adventures of Emily Eats Things.

The Allure of Beer Battered Fish

The use of beer in the batter is not merely for flavour; it serves a vital role in achieving that light, crisp texture that we all crave. The carbonation in beer creates a batter that puffs up beautifully when fried, ensuring that each morsel of fish is enveloped in a golden, crunchy shell. For this recipe, we recommend using a lager or pale ale, which will add a subtle depth without overpowering the fish.

Gathering Your Ingredients

For our delectable beer battered fish tacos, you will need the following:

For the Fish:

• 500g white fish fillets (such as cod or haddock)
• 1 cup plain flour
• 1 cup beer (lager or pale ale)
• 1 teaspoon baking powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Vegetable oil for frying

For the Chipotle Crema:

• ½ cup sour cream
• 1 tablespoon mayonnaise
• 1-2 tablespoons adobo sauce (from a can of chipotle peppers)
• Juice of ½ lime
• Salt to taste

For Assembly:

• Tortillas (corn or flour, as per preference)
• Shredded cabbage
• Sliced avocado
• Fresh coriander
• Lime wedges

Preparing the Beer Battered Fish

1. Make the Batter: In a mixing bowl, whisk together the flour, baking powder, smoked paprika, and a pinch of salt and pepper. Gradually add the beer, mixing until you achieve a smooth batter. The consistency should be thick enough to coat the back of a spoon.

2. Prep the Fish: Pat the fish fillets dry with a paper towel, then cut them into manageable pieces for your tacos. Season the pieces with salt and pepper.

3. Heat the Oil: In a deep pan or fryer, heat vegetable oil to 180°C (350°F). You’ll want enough oil to fully submerge the fish pieces.

4. Fry the Fish: Dip each piece of fish into the batter, allowing the excess to drip off. Carefully place the battered fish into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown, about 4-5 minutes, then remove with a slotted spoon and drain on paper towels. Season with a sprinkle of salt while still hot.

Crafting the Chipotle Crema

While the fish is frying, prepare the chipotle crema. In a small bowl, combine the sour cream, mayonnaise, adobo sauce, lime juice, and salt. Adjust the amount of chipotle sauce according to your heat preference; remember, it’s always easier to add more than to try to tone it down! Mix well and set aside.

Assembling Your Tacos

Now comes the fun part—assembling your tacos! Warm the tortillas briefly in a dry skillet or microwave. Lay down a generous portion of shredded cabbage for some crunch, then add the crispy fish. Drizzle with the chipotle crema, and top with slices of avocado and fresh coriander. Serve with lime wedges on the side for an extra burst of zesty goodness.

Conclusion

Beer battered fish tacos with chipotle crema are the perfect dish for any occasion, bringing the flavours of the coast to your table. With a satisfying crunch and a spicy kick, these tacos are sure to impress family and friends alike. Whether you’re indulging on a quiet weeknight or hosting a lively gathering, this recipe is one you’ll return to time and time again. Enjoy the delectable experience that is Emily Eats Things, and let every bite take you on a culinary adventure!

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