Becky Kramer
 
December 28, 2017 | Recipes | Becky Kramer

Becky's Bites: Fish Tacos

Fried foods are a wonderful pairing with sparkling wines. The dry 2015 Celebrate Pinot Gris is spectacular with this version; opt for the off-dry Müller-Thurgau if you decide to throw a jalapeno on there.

Ingredients
  • 1-lb white fish, preferably cod

  • Vegetable oil for frying

  • Tony Chachere’s Creole Seasoning

  • Black pepper

  • 1 cup of  plain, full-fat yogurt

  • 3 limes

  • Tapatio

  • 1/3 cup mayonnaise

  • 1 tsp garlic powder

  • 1 head of purple cabbage

  • ½ cup cilantro

  • 1 red onion

  • Pride of the West All-Purpose Batter Mix

  • 1 can of Rainier Beer

  • Corn Tortillas

  • 2 tbsp butter

  • 1 deep frying pan

  • 1 shallow frying pan

 
Prep Work
 

Slice the cod into 3-4 inch strips. Dry the pieces with paper towels and season with Tony Chachere’s Creole Seasoning and pepper. Put in a storage container and refrigerate. This is a good time to fill the bottom of your pan with about an 1-1 ½ inches of vegetable oil and turn on a medium high heat.
 

Yogurt Sauce: Mix together yogurt, juice of 1 lime, a few dashes of Tapatio, mayonnaise and garlic powder. I like the yogurt sauce for my fish tacos to be tangy with a touch of spice. You may need to adjust to fit your palate.
 

Toppings: Shred or chop the following and set aside in their own serving dishes: Cabbage, onion and cilantro.


Mix the batter and the beer. Watch the consistency here. You want the batter to be thick, kind of like pancake batter. Season with pepper and Tony’s Chachere’s Creole Seasoning. Pro Tip: There will probably be a little beer left over for your enjoyment.

Set up your fish taco frying station like an assembly line in this order: Batter, fish frying pan, tortilla frying pan, and end with a clean plate lined with paper towels to put the completed fried fish and tortillas on.
 

Now for the fun part. Toss a dash of water into the pan to see if the oil is ready. If it splatters when the oil touches the water, then its ready. If it doesn’t splatter, then it needs more time. BE VERY CAREFUL HERE! This part reminds me of when bacon grease pops off the pan and tries to attack you. It can burn a little. When the oil is hot enough, bring the fish out of the refrigerator, dip into the beer batter and fry in the vegetable oil. You want the fish beer batter to be golden brown on both sides. Pro Tip: This is a good time to turn the heat down to medium.

Heat up the shallow frying pan on medium heat. Grease the pan with a light layer of butter. I like to grease it between every couple of tortillas. Heat the tortillas for a few minutes on each side.
 

Top the warm tortilla with a piece of fried fish, yogurt sauce, cabbage, cilantro, onion and a squeeze of lime. Enjoy with your favorite dry Kramer sparkling wine!

Serves 4

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