More tacos! Sorry, I just can’t help it – they are my favorite type of food because the options are limitless – they are just so versatile. These masa and beer battered fish tacos are great – and the benefit is that they can totally be gluten free if you use GF beer. I made these along with the Oyster Po’Boy tacos in Illinois with my parents, and again, excuse the photographs because it was rainy and gloomy that day. Regardless, the tacos are packed with flavor from the masa and the fish gets so crispy – the best of both worlds. Top these with your favorite toppings; cilantro, a little shredded cabbage, and pico. Then, to really pack a punch, drizzle a little of this chipotle sour cream – the flavors work perfectly with the masa battered fish.
So, just to update everyone, I am officially moved in to my new apartment. I have the best commute to work now (under 10 minutes – yes, in Charlotte!) and the amount of light in my apartment is insane. I’m in a corner apartment so I have the best views of the sunsets at night, a window in my kitchen, a huge balcony, and views of Uptown from my bathroom (weird, but totally cool, I promise). I thought the apartment was going to be a little small – even though it’s larger than my last one – but I’m shocked at just how much more space I have. I moved in last Friday (seriously, the rainiest day we have had all year – ugh) and now I have maybe 1 or 2 boxes left to unpack. Basically I have to style my bookshelves (what a pain) and hang some pictures/mirrors – so this weekend instead of organizing like I thought I was going to be doing, I’ll actually get to cook! I plan on photographing a few recipes and also making my favorite, chile Colorado, since it’s the perfect winter dish. I’ll be sure to post some pictures to my Instagram of my new place so follow along there if you want!
Masa & Beer Battered Fish Tacos
1/2 cup sour cream
2/3 Tbsp half and half (you can also use milk)
1 chipotle, chopped
Salt and pepper
2 large filets of white fish (I used cod)
1 cup maseca (instant corn masa flour), plus more for dusting
1/2-1 cup beer (I used Dos Equis)
Oil, for frying
Pico de gallo (I have recipes for quick ones here and here)
Begin by making the chipotle sauce. Mix together the sour cream, half and half, chipotle, and add salt and pepper to taste. Cover and place in fridge until ready to use. Take the fish and cut them into large chunks – about 1-2 inches in size. Salt and pepper both sides and dust with masa to coat. Make the batter by placing the masa in a large bowl. Whisk in the beer until the consistency is runny (a little thinner than pancake batter) and add salt and pepper, to taste. Heat about an inch or two of oil over medium high heat – you want a temperature of about 375 degrees. Working a few pieces at a time (do not over-crowd the oil), dip the pieces of fish into the batter then place into the oil. Fry on both sides until golden brown. Remove from the oil on to a paper-towel lined sheet pan and season with salt immediately. Repeat with remaining fish.
To serve, heat the corn tortillas in a skillet or in the microwave. Place a little cabbage and cilantro down on the tortilla. Add the fish, and top with the pico de gallo and chipotle sour cream. Serve immediately.