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Fish Tacos
Beer Batter:
1 cup all-purpose flour
2 tsp. salt
1 tsp. ground black pepper
2 dashes Panola Fuego Chipotle Salsa
1 cup dark Mexican beer*
Cream Sauce:
1/3 cup mayonnaise
2/3 cup sour cream
1 tsp. grated lemon zest
2 tbs. fresh lemon juice
2 tbs. water
Salt and freshly ground black pepper
Fish Tacos:
Oil, for frying
1 cup all-purpose flour
1 tsp. salt, plus more for seasoning
2 pounds Tilapia
Freshly ground black pepper
Tortillas
2 cups shredded cabbage
Panola Spicy Sweet Jalapeno Peppers, chopped
2 cups Panola Homemade Salsa, optional
Directions:
For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Next, add 2 dashes of Panola Fuego Chipotle Salsa. Set aside and let the batter rest for 15 minutes before using.
For Cream Sauce:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
For the Fish:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Next, add 2 dashes of Panola Fuego Chipotle Salsa. Set aside and let the batter rest for 15 minutes before using.
On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish and top each with cream, shredded cabbage, Panola Spicy Sweet Jalapeno Peppers, and salsa.
**For a healthier option, simply grill the fish and then assemble the taco with cream, cabbage, Jalapenos and salsa. |
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