Beer as Food:

Beer and Chipotle-Battered Fish Tacos


For the batter:

  • 2 ounces canned chipotle peppers
  • 2 eggs
  • 2 cups beer (pale beer)
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 2 teaspoons gray salt

Freshly ground black pepper

For the fish tacos:

  • 3 cups sour cream
  • 1 1/2 bunches cilantro, chopped
  • 2 tablespoons lime juice, plus 6 limes, cut in wedges
  • 1 teaspoon gray salt
  • Corn oil, for frying
  • 3 tomatoes, small diced
  • 12 red radishes, thinly sliced
  • 24 corn tortillas
  • 1 1/2 pounds cod or other whitefish cut into 1-ounce strips

Slaw, recipe follows

Preheat oven to 300 degrees F.

To make the batter:

Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.

In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.

For the fish tacos:
In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Slaw.


  • 1 head green cabbage
  • 1 large red onion
  • 1 cup cider vinegar
  • 1 cup sugar
  • 1 cup olive oil
  • 1 tablespoon toasted caraway seed
  • Salt and freshly ground black pepper
  • 2 bunches scallions (green parts only), for garnish

Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.
Yield: 6 servings

Beer Soaked Apple Pie With Cheddar Beer Crust



  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 2 sticks unsalted butter
  • 2 cups shredded cheddar cheese
  • 6-8 tbs beer (pale ale, or wheat beer work best)
  • 2 tbs melted butter (to brush on prior to baking)


  • 7 cups Granny Smith apples, peeled, cored and sliced (Granny Smith are the only apples that will not turn mushy during this process)
  • 16 oz pale ale or wheat beer
  • 2 lemons, juiced
  • 1/4 cup unsweetened apple sauce
  • 2 tbs flour
  • 1/2 tsp nutmeg
  • 2 tsp cinnamon
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp corn starch

  • Combine 1 1/2 cups of flour, salt, and sugar in a food processor, pulse a few times until its combined. Add the butter and process until well combined, about 2 minutes. Add the remaining flour and process until incorporated, about 1 minute.
  • Move to a bowl and add the cheese and 6 tbs beer, mix until just incorporated. Don't over mix. If the dough is too dry, add more beer until the right consistency is reached.
  • Split into two equal sized portions and form into disks. Wrap the disks in plastic wrap and chill until very firm, about two hours. Because this dough is so soft, it is very important for the pie dough to be very cold and very firm.
  • Place the apples, lemon juice and 16 ounces of beer in a bowl and allow to soak at room temperature for 2 hours. If the apples are not fully submerged, toss every half hour to redistribute. Remove the apples from the beer and allow to drain and dry for about 30 minutes, or until fully dry.
  • Preheat oven to 350.
  • Add the apples and the remaining filling ingredients to a bowl and toss to coat.
  • On a well floured surface, place one of the disks, add flour to the top of the disk as well.
  • Roll out into an even thickness. Marble rolling pins are very cold and don't disrupt the fat inside the dough, making them an excellent choice for rolling pie dough. When you place your dough in the fridge to chill, add your marble rolling pin as well, allowing it to chill.
  • Add your pie dough to a pie pan and press into shape, removing any excess. Add the filling.
  • Roll out the second disk of pie dough and add to the top of your pie. Press the top crust and the bottom crust together at the edges, cut holes to vent steam.
  • Brush with 2 tbs melted butter.
  • Bake at 350 for 35-40 minutes or until lightly golden brown. Cover the edges with foil of the edge starts to brown too quickly.

Updated November 2014
(MBWA News)

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