Cerveza-Battered Fish Tacos With Quick-Pickled Onion And Cucumber
Serves: 6
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
55
Sweetness
51
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour3 tsps
Ground Cumin3 tsps
Cayenne Pepper1 tbsp
Salt340 g
Beer3 cup
Apple Cider Vinegar3 cup
Sugar1 cup
Water1 large
Red Onion (medium dice)1 large
Vidalia Onion (medium dice)Directions:
1
Fill a large pot with oil halfway up the pot
2
Heat oil to 350 degrees F
3
Preheat grill
4
In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt
5
Slowly whisk in beer until thick, but not runny
6
Dredge fish in remaining flour first, then dunk in the batter
7
Fry in batches until golden brown, about 5 minutes
8
Drain on paper-toweled lined plate
9
Meanwhile, grill tortillas on grill
10
Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber
11
In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt
12
Add onions and cucumber and continue to cook a few minutes more
13
Remove from heat, add chile, and transfer to a bowl
14
Let cool slightly then chill covered, for at least 1 hour
15
Toss in the tomato and cilantro, 5 minutes before serving