Batter Fried Haddock Fish Tacos Recipes

Steps:

• For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
• Remove and discard top skin if one forms. Batter is now ready to use.
• For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
• Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
• Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
• For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
• For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
• Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
• For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
• Warm tortillas over the burners on the stovetop. Set aside.
• Place fish in the flour and toss to coat. Remove excess flour.
• Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
• Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
• Fry until golden brown and cooked through, 4 to 5 minutes.
• Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
• On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
• Garnish with cilantro leaves and a sprinkle of furikake.

Steps:

• For the Beer Batter:
• Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
• For Cream Sauce:
• Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
• For the Fish:
• In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. 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.
• On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
• Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
• *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
• **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.

Steps:

• Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
• Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
• Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
• Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
• Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
• To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
• Enjoy!

Steps:

• 1. CITRUS VINAIGRETTE: Combine all ingredients in a blender and blend for approximately 1 minute. Set aside.
• 2. CABBAGE SLAW: Combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• 3. AVOCADO-MANGO SALSA: Gently combine all ingredients in a bowl. Season with salt and pepper to taste. Set aside.
• 4. BATTER FRIED HADDOCK AND TORTILLAS: Preheat the oven to 350 degrees F.
• 5. Wrap the tortillas in aluminum foil and place in the oven until soft and pliant, about 12 minutes. Remove and keep wrapped until ready to use.
• 6. In a large pot or deep fryer, heat the oil to 350 degrees F over high heat.
• 7. In a large bowl, beat the egg with the milk and water. Add the flour, and baking powder, and whisk to make a thin batter. Dip the fish in the batter, turning to coat, and shake to remove any excess. Fry in batches in the oil until golden and crisp, about 1 1/2 to 2 minutes. Remove, drain on paper towels.
• 8. To serve, place 1 or 2 pieces of the fish inside each tortilla and top with some of the shredded cabbage, avocado-mango salsa and drizzle citrus vinaigrette. Squeeze with lime juice, and top with salsa to taste. Garnish with cilantro and serve immediately. Yield: serves 8 NOTE: I used blue and yellow corn tortillas for this recipe and made it colorful and I was in a mood. But you can make it your own using whatever you like! Be creative!

Steps:

• Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Steps:

• Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
• Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
• Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
• In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
• Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
• Cut fish into portion sizes and remove any pin bones, and pat dry.
• Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
• Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
• Cook the fish one or two pieces at a time until golden brown.
• Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
• Serve while hot.

Steps:

• Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.