Marsh's quick and easy tacos
Simple Beer-Battered Rockfish Tacos | Sitka Salmon Shares
Ingredients
- 1 lb rockfish fillets, cut into 1-inch cubes
- 1 c all-purpose flour
- 1 c rice flour
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp freshly ground pepper
- 8 oz beer of choice (we used Baranof Brewery’s Silver Bay IPA)
- 1 c vegetable oil
- 3 cloves garlic, minced
- 2 Tbsp hot sauce (we like Valentina)
- 8-12 corn tortillas
- 2 c red cabbage, shredded
- 2 c salsa
- 1 c sour cream
- 2 avocados, sliced
- ½ c chopped cilantro leaves
- Hot sauce
Directions
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!
Know Your Cook
- Marsh Skeele -
This recipe comes from our VP, Captain Marsh Skeele of the F/V Loon.
