Friday, March 29, 2013

Chipotle Fish Tacos


Good Friday, Good EATS!


Today is a wonderful day, why not fix some of my favorite EATS? Fish Tacos is my favorite way to eat tacos, and I make the best Chipotle batter around. Yes, I said around, because it's smokey, spicy and hits all the right notes, food notes, that is.

Now the key to taking these tacos over the top, is creating a topping feast.

I have fresh tomatoes, lettuces, cabbages, shredded cheese, sour cream, mashed avocados seasoned with a little lime and a pinch of salt and pepper. This is what I like, but please choose your favorite toppings to take your fish tacos to the next level.

 

Start with fresh white fish, cut into four pieces.

 
The beer batter is so simple, just put all the ingredients in a blender and blend well.


The beer batter is ready and it's time to fry!


Fry the fish until nice and golden brown, make sure you already have all your toppings ready to go. I like my fish hot out the fryer. If you want to make this in advance, you can reheat the fish in the oven to crisp back up.


 Beautiful and tasty, Let's EAT!

Chipotle Fish Tacos

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

4 whitefish fillets, cut in four pieces each
2 tsp. black pepper
2 tsp. garlic powder
2 tsp. creole seasoning
2 tsp. onion powder
2 tsp. chili powder
2 eggs, beaten
beer batter (recipe below)
cooking grease
cheese, lettuce, tomatoes, sour cream, avocados, jalapenos, salsas....to top tacos.

For the Chipotle Beer Batter:

2 chipotle peppers
24 oz. can of Mexican beer
2 c. flour
2 tsp. black pepper
2 tsp. creole seasoning
2 tsp. paprika
2 tsp. chili powder
2 tsp. Mexican oregano, crushed
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. cayenne pepper

Directions:

Place everything for the batter in a blender and blend well.

Rinse fish and pat dry, place fish in a bowl and top with all ingredients, mix well.  Toss in beer batter and mix well. Place grease in a large pan filling half way with cooking grease. Allow grease to heat to 360 degrees. Fry fish for about 6-8 minutes. Drain and top with cheese, lettuce, tomatoes, avocados, jalapenos, sour cream and enjoy!





5 comments:

  1. These sound wonderful! Pinning to try soon, and thank you for sharing on Foodie Friends Friday!

    ReplyDelete
  2. Can you clarify... When you said, "Toss in beer batter and mix well."... does that mean 1) you added the the beer batter to the egg wash mixture, or 2) removed the fish from the egg wash and tossed it in the beer batter? Sounds great!

    ReplyDelete
    Replies
    1. The beer batter mixture is below the fish recipe. You toss the seasoned fish in the beer batter prior to frying. So the fish is seasoned as above, I just mix it all in a big bowl. Then I make the beer batter in another bowl. Take a piece of seasoned fish and let a little of the excess drip off then drop it in the thick beer batter and into the hot oil. I hope this helps. Let me know if you need anything else. Sometimes my directions can be a little bit off because usually I am so full from eating sometimes I have to go back and fix them...lol. I have to start writing the directions prior to eating...

      Delete
  3. That's perfect...saw the beer batter recipe, just not sure about it all being combined together or a 2 step process. Hope to try them soon. I like that there is seasoning in the egg wash and the beer batter. Thanks for the quick response!

    ReplyDelete

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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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