Beer Battered Fish Tacos
Whether your first experience came on a trip to Ensenada or on a lunch run to Ralph Rubio’s namesake eatery, few street foods define our region better than the fish taco. No, we’re not talking about that fancy-pants smoked trout and goat cheese version served by your local pop-up gastro tent; we’re referring to the beer-battered, fried goodness of the Baja-style fish taco. And while the jury is still out on who makes the very best, we think the recipe below is pretty darn good – especially since it calls for Karl Strauss Amber.
Oh, and if you haven’t heard, Karl Strauss Amber has a new look. In honor of the 100th Anniversary of Karl’s birth, we’re celebrating the original “Godfather” of beer with new packaging. You can see the new label below.
Karl Strauss Beer Battered Fish Tacos
1lb firm white meat fish filets- Rockfish, White Seabass, Kelp Bass, Halibut, or even Tilapia will work. Cut filets lengthwise to a width of about 1.5”.
1 12oz bottle Karl Strauss Amber
1 Medium Onion, sliced
2 Red Jalapeno Peppers, sliced
½ cup Fresh Cilantro, chopped
2 Garlic Cloves, minced
Combine marinade ingredients and fish in a large, covered container or zip-lock bag, and refrigerate for 2-3hrs.
Baja Fish Taco Sauce:
½ cup Sour Cream
½ cup Light Mayonnaise
2 tbsp Fresh Lime Juice
2 tsp Sriracha Chili Sauce
While your fish is marinating, make your Baja sauce by mixing the ingredients above in a small bowl. Refrigerate sauce until ready to use.
McCormick’s frying instruction adjusted to fit this recipe:
POUR vegetable oil into a large heavy skillet or saucepan, filling no more than 1/3 full. Heat oil to 375°F on medium heat.
STIR Batter mix, beer, and spices in medium bowl until mixed. Batter will be lumpy.
DIP Fish strips into batter. Shake off excess. Carefully add several pieces at a time to hot oil.
FRY 3-5 minutes or until golden brown, turning once. Drain on paper towels.
SERVE on corn tortillas with shredded cabbage, baja sauce, and fresh lime.
PAIR with Karl Strauss Amber, of course!