Beer-Battered Fish Tacos
Recipe courtesy of Louisiana Kitchen & Culture magazine
Makes 8 tacos
Crunchy Coleslaw Topping
Combine all ingredients in a non-reactive bowl and set aside for 10 minutes; taste and adjust seasoning.
Simple Guacamole: mash ripe avocados with a bit of minced cilantro, lime juice, and hot sauce, salt, and pepper to taste.
For an Americanized version, mash avocados with the Salsa Fresca
Click image to enlarge
Pour oil to a depth of 2 inches in a deep, heavy skillet or Dutch oven, clip a candy thermometer to the side, and set it over medium-high heat. Watch it while you prep the fish; you want it at about 350ºF.
Preheat oven to 200ºF. Line a large baking sheet with paper towels and top towels with wire cooling racks; place in the oven.
Whisk together flour, salt, pepper, oregano, cumin, and cayenne pepper; dampen a fingertip and dip it into the seasoned flour, taste, and adjust. Slowly whisk beer into flour mixture, stirring until no lumps remain, and set it aside for 10 minutes.
Working in batches, dip fish strips into batter, allowing excess to drop back into bowl, and slip into hot oil. Fry, turning occasionally, until golden and crispy, about 3 minutes total. Drain on prepared baking sheet, keeping fish warm while frying remaining fish.
Serve hot, allowing guests to assemble as desired.
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