For a while now, Kevin has been extolling the virtues of Matt's famous fish tacos. I've never been a huge fan of fish tacos (it just seems so unnatural), but I was willing to give it a shot. Thursday night, Matt came over to indoctrinate me in the ways of the fish taco, and the three of us banded together (a moment that would make the fish taco loving bromance of I Love You, Man proud) to produce one rapid and incredibly delicious meal that made me a believer. I mean, it's fish fried in beer. How could it not be awesome?
Adapted from Great Food Great Beer
Servings: About 12 tacos
Time: 30 minutes
3/4 of a purple cabbage finely shredded
1/3 cup fresh cilantro, chopped
3 tbsp fresh lime juice
2 tbsp vegetable oil
1/2 tsp red pepper flakes
Salt to taste
Chipotle Tartar Sauce
2 tbsp canned chipotles in adobo, rinsed, stemmed and seeded
1 cup mayonnaise
1/4 cup sweet pickle relish
1/4 cup onion, chopped
Salt to taste
1 cup beer (Stella Artois works well)
1 cup all-purpose flour
1 tsp salt
1 1/2 lbs cod, de-bonned and skinless
Vegetable oil for frying
|Not as tasty as cupcake batter|
- Make 2 friends so you have someone working on each component for a super quick meal.
- Prep the slaw by mixing the shredded cabbage, cilantro, lime juice, oil, red pepper flakes and salt in a large bowl.
- Puree the chiles, mayo, relish, onion and salt in a blender for your tartar sauce (see how easy this is with 3 people).
- Whisk the beer, flour and salt together in a bowl to make your batter.
- Preheat your oven to 200 F. Heat up your tortillas on a skillet then transfer to a baking sheet in the oven to keep warm for when the fish is ready.
- Rinse the fish and pat dry. Cut the cod crosswise into 1 inch wide stripes. Also make sure all the bones are removed.
- Heat up the vegetable oil in a large skillet to 360 F (Letting it get hotter than this may result in oddly distorted candy thermometers.).
- Dip each piece of fish into the batter then fry until golden turning once to brown both sides (about 2-4 minutes each fish).
- Remove with a slotted spoon and place on a plate lined with paper towels to remove excess oil.
- Assemble your taco by putting fish then cabbage on a tortilla and smothering with the chipotle sauce (Seriously drown that sucker. It's a fish; it can breathe submerged). Serve with lime wedges.
|Still not enough of the amazing sauce.|
Let's start with the fish component. The Stella battered cod was perfectly fried (save one piece before we got the oil under control, but, hey, that's what you have smoke detectors for), and the butteryness of the cod went fantastically with the crisp and almost fluffy fried golden deliciousness. This definitely was the right fish for the job.
|I love it when my models take my direction perfectly. Matt: "What should I do?" Me: "Look like an idiot." I think he has a bright future in the modeling business.|
|And he can be sultry too!|