Beer-battered Salmon Tacos with Chipotle Crema

Beer-battered Salmon Tacos with Chipotle Crema Recipe
Photo: Becky Luigart-Stayner; Styling: Melanie Clark

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes

Ingredients

8 corn tortillas
1 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon coarsely ground pepper
1 cup beer, room temperature
Vegetable oil
1 pound salmon fillets, cut into pieces
Garnishes: lime wedges, shredded cabbage, chopped fresh cilantro

Preparation

1. Wrap tortillas in foil, and bake at 200° for 10 to 15 minutes or until warm.

2. Combine flour and next 3 ingredients in a large, shallow bowl. Let stand 5 minutes.

3. Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a deep-fat thermometer registers 360°.

4. Dip fish into batter to coat, draining excess. Fry fish in batches, turning once, 4 to 5 minutes or until golden. Drain on paper towels.

5. Assemble tacos with warm tortillas, fish, and Chipotle Crema. Garnish, if desired.

Note:

Julia Rutland,

July 2009
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