Marsh's quick and easy tacos
Simple Beer-Battered Rockfish Tacos
Serves: 4 | Difficulty:
This recipe comes from our VP, Captain Marsh Skeele of the F/V Loon. You can download the recipe card here!
1 pound rockfish fillets, cut into 1-inch cubes
1 cup all-purpose flour
1 cup rice flour
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon freshly ground pepper
8 ounces beer of choice (we used Baranof Brewery’s Silver Bay IPA)
1 cup vegetable oil
3 cloves garlic, minced
2 tablespoons hot sauce (we like Valentina)
8-12 corn tortillas
2 cups red cabbage, shredded
2 cups salsa
1 cup sour cream
2 avocados, sliced
½ cup chopped cilantro leaves
Mix the flours, chili powder, cumin, salt and pepper in a bowl. Whisk while gradually adding the beer. Let the batter rest for 15 minutes in the fridge.
Coat fish pieces in batter. Heat 1 inch of vegetable oil in a large skillet. Fry battered fish in batches for about 4 minutes each, turning as needed.
Set aside. Heat corn tortillas in skillet or oven.
Assemble tacos to your liking with 3 or 4 pieces of fish, cabbage, salsa, sour cream, avocado, cilantro, and hot sauce. Feel free to choose your own accompaniments!