![]() ![]() ![]() Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Working in batches, dip the fillets in the beer batter and coat on both sides. Season the fish pieces all over with salt and pepper and coat with the flour. On a large plate, combine the flour and salt. 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. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated). Whisk in the lemon zest, lemon juice and water. Set aside and let the batter rest for 15 minutes before using.Īdd the mayonnaise and crema to a medium bowl. Gradually add in the beer while whisking. Get ready to get addicted to this sauce because it is so simple to make, and out of these world delicious.Mix the flour, salt and pepper in a medium bowl.
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