This is a relatively quick meal to pull together, and by keeping fish filets in the freezer, we can have it without a run to the grocery.
ALL the ingredients: Flour, Cornstarch, Baking Powder, Salt, Egg, Beer, Red Hot, Butter, Green Pepper, Onion, Frying Oil, Fish Filets, Tortillas, Shredded Cheese.
Begin by mixing the dry ingredients for the batter. Start with a cup of flour.
Add 2 Tbls. of cornstarch, 1 tsp. of baking powder, and 1/2 tsp. of salt. Set aside.
Now begin sauteing the onions and peppers. Start with 2 Tbsp. of butter.
Slice one onion and one green pepper.
Toss into the saute pan. Keep sauteing over low-to-medium heat while you prepare the frying oil and fish.
Now heat up your frying pan. Pour oil into the pan one inch deep. You know that the oil is ready for frying with this trick: Splash a dash of water into the oil. If it pops, the oil is ready.
Cut up your fish. I cut each filet into six pieces.
Now finish the batter. Mix one egg with . . .
. . . one cup of beer.
You have permission to drink the rest of the beer. It's all part of the fajita-fish-taco experience. No wonder I like this meal so much.
Oh, and don't forget those onions and peppers. Give them a quick stir.
Back to the batter. For a little kick, give the egg/beer mixture a few dashes of Tabasco or Red Hot.
Foamy is good!
Oh, and would ya look at all that cellulite on my daughter's legs! Ain't it cute? I so wish I could say the same about my cellulite.
Alright, enough of that. Mix the egg/beer mixture with the flour mixture. And time to assemble the fish.
Take a piece of fish, dust it in plain flour, and . . .
. . . then drench it in the beer batter.
Toss into the oil.
Once the fish is a light golden brown, flip it.
This should only take a minute on each side, if that.
Place the fried fish on a paper towel.
By this time, the onions and peppers should be done.
Time for fajita fish tacos!
I serve them with flour tortillas, shredded cheese, and rice (Spanish Rice from Rice-A-Roni, because that's how we roll). And I cut up a tomato for MY fish tacos. My husband received a whack gene and he despises tomatoes. It's a total freak-of-nature thing. I married him anyway.
Here is the inside of my fish taco.
And here she is, all rolled up, and ready for mad consumption!
Ingredients (yield 8 tacos):
1 c. flour
2 Tbls. cornstarch
1 tsp. baking powder
1/2 tsp. salt
1 c. beer
Few dashes of Red Hot
1 large onion
1 green pepper
2 Tbsp. butter
4 fish filets, cut into chunks (I use tilapia.)
To make the beer batter: Combine flour, cornstarch, baking powder and salt. In a separate dish, combine the egg, beer, and Red Hot. When you are ready to fry the fish, quickly add the flour mixture to the egg/beer mixture.
Slice the onion and green pepper and saute them in butter.
Heat the oil in frying pan (375 degrees).
Cut the filets into six pieces each. Dust each piece in flour and then drench in beer batter. Fry until golden brown on each side. Drain on a paper towel.
Assemble fish tacos. I suggest a flour tortilla filled with three pieces of fried fish, a few sauteed onions and green peppers, shredded cheese, and diced tomatoes.