Crispycornandbeerbatteredfishtacos Recipes

CRISPY CORN AND BEER-BATTERED FISH TACOS

Crispy Corn and Beer-Battered Fish Tacos image

Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.

Provided by Rick M.

Categories Mexican

Time 1h4m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs skinless boneless cod (cut crosswise into 16 strips)
kosher salt, freshly ground black pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon seasoning salt
2 teaspoons hot smoked paprika
2 teaspoons baking powder
1/4 teaspoon baking soda
12 ounces mexican-style pale lager beer
1/2 cup club soda (or water)
3 tablespoons cider vinegar
vegetable oil (for frying, about 3 quarts)
Kiwi and Tomatillo Pico De Gallo salsa (for serving)
Carrot Habanero Hot Sauce hot sauce (for serving)
Mexican-Style Pickled Vegetables vegetables (for serving)
warm corn tortilla, lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage (for serving)

Steps:

Special Equipment: A deep-fry thermometer.
Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.

CRISPY CORN

Crispy Corn image

Kids and grown-ups alike will love this take on scalloped corn. Sure to become a favorite at your family get-togethers!

Provided by Hockeymom214

Categories Side Dish Vegetables Corn

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

2 slices bread, cubed
⅓ cup chopped onion
1 (10 ounce) can whole kernel corn, drained
1 (11 ounce) can cream style corn
½ cup milk
1 teaspoon white sugar
1 teaspoon salt
1 pinch ground black pepper
1 cup crisp rice cereal
2 tablespoons butter, melted

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, combine the bread cubes and onion. Pour in the whole kernel corn, cream style corn and milk. Season with sugar, salt and pepper and stir to blend everything evenly. Transfer to a greased 2 quart casserole dish. In a separate bowl, toss together the rice cereal and melted butter. Sprinkle over the top of the casserole.
Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.

Nutrition Facts : Calories 98.4 calories, Carbohydrate 15.4 g, Cholesterol 8.9 mg, Fat 3.8 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 2.1 g, Sodium 501.3 mg, Sugar 3.2 g

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