Beer and Chipotle-Battered Fish
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
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
- 1 head green cabbage
- 1 large red onion
- 1 cup cider vinegar
- 1 cup sugar
- 1 cup olive oil
- 1 tablespoon toasted caraway
- Salt and freshly ground black
- 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
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
- 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.
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