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Boozy Chipotle Fish Tacos

Boozy Chipotle Fish Tacos

I love cooking with beer and this is one o my favourite ways of eating fish tacos. They're perfect for a summer day and they're relatively easy to make. I like making my own chipotle mayo (recipe in my book by the way), but if you feel a little lazy, by all means, get good quality shop bought mayonnaise and add some chipotles in adobo to it, crushed them or blend them into the mayo to make this lovely chipotle mayonnaise with minimal effort. 

Ingredients:

For the Boozy Chipotle Batter:
  • 1 egg
  • 80 mls beer
  • 1 teaspoon Colman's English mustard
  • 1 teaspoon chipotle powder
  • 1/4 teaspoon table salt
  • 1/2 tsp dark brown sugar
  • 1.5 cups all purpose flour
For the Fish Goujons:
  • 250 grams fresh fillet of cod
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 freshly ground black pepper
  • Sunflower oil for shallow frying (about 1 cup)
For the Tacos:
  • 6 - 8 White Corn Tortillas
  • Home-made chipotle mayonnaise 
  • 1 head gem lettuce
  • 1 fresh lime cut in 4 wedges to serve

I used Howling Gale Ale by Eight Degrees, but you can use a clear lager too.

I like cod, but you can use any other meaty white fish, tail end as it has less bones.

Amount it feeds: 
2 - 4 people

Steps

Put all the batter ingredients in a good size bowl and whisk them until it's all incorporated and you have a boozy chipotle batter.

Step 2

Dry the fish well with a kitchen paper towel and slice it into finger-size bites a bit like fish fingers. In another plate, mix flour, salt and pepper and leave it to a side.

Step 3

Heat the sunflower oil in a deep non-stick pan. The oil must be very hot in order to fry the fish for only a few minutes and obtain a crispy goujon. While the oil heats, get on with making the goujons.

Step 4

Roll the slices of well dried fish in the plate with the flour mix making sure to coat the fish well with the peppery flour.

Step 5

Dip the floured fish piece in the boozy chipotle batter and drop it gently in the hot oil to fry.

Step 6

Fry the fish for a few minutes on both sides and take it out once the bater is fully cooked, golden and crispy. Place the fish goujons on cooling rack and repeat the step until all your fish pieces are done.

Step 7

Cover the fish goujons with tin foiled while you heat the tortillas to keep them warm. Heat your corn tortillas on a dry non stick pan for about 30 seconds on both sides, use a tortilla warmer, or a tortilla oven to keep them warm. When serving tacos, I always suggest to do it the Mexican Family way: put all the components of the tacos in the middle of the table and get each person to assemble their own tacos. It's fun and saves a lot of work.

Step 8

Assembling your Boozy Chipotle Fish Tacos: take a warm corn tortilla, spoon a generous amount of home made chipotle mayonnaise, place a leave of gem lettuce on top and crown it with a fish goujon; fold it and eat it.

Next article How To: Black Beans from Scratch...

Recipe Ingredients

Boozy Chipotle Fish Tacos