Tacos are a great solution when you're looking for a quick excuse for dinner and/or your family's not big fish fans. I'm not saying we're not because we are but who can turn down a piece of fish coated in a light beer batter and fried until golden? Come to think of it the same beer batter could make darn near anything palatable (think fair food like twinkies, oreo cookies or such). Kind of magical I'd say particularly since there's only 4 ingredients in it too - flour, salt, pepper and warm beer. Who knew?
Anyway, I know we've had fish tacos here before so the main thing that's different about these is the creamy and spicy sauce I found on SoupAddict's blog (hit the link for the recipe) and the fact that you'll see 2 kinds of tortillas on this masterpiece of a taco.
Imagine if you will, a corn tortilla folded over a stainless dough scraper (like this one) and deep fried for about 30 seconds a side, then wrapped in a warm refried bean slathered flour tortilla and filled with taco makin's. The beans make the two tortillas stick together and it means a you can stuff the taco full of fabulous things including slaw, sauce, avocado, fish, jalapenos and the like and your taco won't fall a part when you bite into it. The added crunch isn't a bad thing either.
Here's the recipe for the beer batter just so you can try it out. The trick to success is to use room temperature beer when you whip it up and make sure to let the batter rest for 15 minutes or more before you use it. Oh and be sure to dry the outside of whatever you're dipping so the batter will stick. Incidentally, Sea Bass may not be the best choice for making tacos because it's kind of bony so for a better experience, try cod, halibut or catfish instead.
Beer Battered Halibut for Tacos from JBug’s Kitchen Antics adapted from Epicurious.com
1 cup all purpose flour
1 teaspoon fine sea salt
1/2 teaspoon freshly ground lemon pepper
1 cup beer, room temperature
Whisk together flour, salt and pepper. Whisk in beer and beat until smooth. Let rest for 15 minutes.
1 pound fish cut into strips (halibut, catfish, tuna, salmon, cod, etc)
1 lime cut in half
Salt and lemon pepper seasoning
Vegetable oil for deep frying
Dry outside of fish with a paper towel. Season with salt and pepper and drizzle with lime juice. Let sit for 15 minutes.
Meanwhile heat 1 inch of oil in the bottom of a heavy pan until it reaches 350. Dip seasoned fish into batter then fry in batches for 3 to 4 minutes total, flipping over half way through. Drain on paper towels.