BEER-BATTERED SHRIMP TACOS RECIPE BY TASTY
Here's what you need: sour cream, lime juice, lime zest, salt, red cabbage, green cabbage, jalapeño, lime juice, shrimp, salt, flour, garlic powder, smoked paprika, cayenne, baking powder, beer, oil, corn tortilla, guacamole, radish, fresh cilantro
Provided by Rie McClenny
Categories Lunch
Yield 2 servings
Number Of Ingredients 21
Steps:
- In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
- In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. Mix until fully incorporated.
- Season the shrimp with a big pinch of salt.
- Combine flour, garlic powder, smoked paprika, cayenne, salt and baking powder in a medium size bowl and mix well. Add beer and stir well.
- Add shrimp into the batter, making sure each is fully coated.
- Heat oil in a pot to 350˚F (180˚C). Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
- Transfer the shrimp to a paper towel-lined plate.
- Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.
- Nutrition Calories: 3063 Fat: 276 grams Carbs: 85 grams Fiber: 9 grams Sugars: 11 grams Protein: 60 grams
- Enjoy!
Nutrition Facts : Calories 948 calories, Carbohydrate 88 grams, Fat 36 grams, Fiber 9 grams, Protein 59 grams, Sugar 11 grams
BEER BATTERED LOBSTER MEDALLIONS
I created this recipe myself after seeing a similar dish on a supper club menu. It has been a smash on the occasions I served it.
Provided by Robert Anderson
Categories Lobster
Time 50m
Yield 1 per tail
Number Of Ingredients 11
Steps:
- Prepare Beer Batter--"the longer it sits, the better it gits".
- Mix dry ingredients, set aside.
- Mix liquids (incl. egg) add to dry and mix just until no longer lumpy.
- While the batter sits covered on the kitchen counter (no refrig. necessary) shell the tails by cutting from the thick end over the hump of the top of the shell with a heavy duty kitchen scissors.
- This is easiest if tails are partially frozen.
- Slice tails into 1/2 inch thick medallions, drain on paper towels.
- When 2 inches of frying oil is good and hot for deep frying, drop battered medallions, a single layer deep into hot oil, cooking in batches so as to prevent sticking together.
- Drain on a paper grocery bag covered with paper towel.
- Small batches can be kept warm in a medium high oven
- Serve hot with drawn butter with rice or potato dish and a nice herb salad.
- A semi sweet white wine goes nicely.
- Any leftover batter can be used to fry up some cut veggies such as cauliflower, okra, onions, mushrooms or dill pickle slices, but MUST be used immediately or be tossed out.
- If you do the veggies, wash 'em and coat 'em in a little flour or cornstarch to help the batter stick, if you like. (not imperative, but it'll help)
Nutrition Facts : Calories 946.3, Fat 23.7, SaturatedFat 6.3, Cholesterol 213.9, Sodium 1990.4, Carbohydrate 145.9, Fiber 3.6, Sugar 15.4, Protein 17.7
BEER-BATTERED LOBSTER TACOS RECIPE BY TASTY
Here's what you need: all purpose flour, paprika, garlic powder, onion powder, kosher salt, freshly ground black pepper, large egg, light beer, Cholula® Hot Sauce, raw lobster meat, vegetable oil, shredded green cabbage, shredded red cabbage, red radishes, red onion, mayonnaise, lime juice, kosher salt, corn tortillas, avocado, fresh cilantro leaves, Cholula® Hot Sauce
Provided by Ivan Diaz
Categories Lunch
Yield 6 tacos
Number Of Ingredients 22
Steps:
- Make the lobster: In a large bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. While whisking constantly, add the egg, beer, and Cholula® Hot Sauce and continue whisking until smooth.
- Heat 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
- Working in batches of a few pieces at a time, dip the lobster in the batter until thoroughly coated, then add to the hot oil. Fry, turning occasionally, for 4 minutes, or until the batter is deep golden brown and the lobster is cooked through. Use a slotted spoon to transfer the lobster to the wire rack to drain.
- Make the slaw: In a medium bowl, toss together the green and red cabbage, radishes, red onion, mayonnaise, lime juice, and salt until well combined. Season with more salt to taste.
- Assemble the tacos: Place a few slices of avocado on a warm tortilla, then top with 3-4 pieces of fried lobster and about ¼ cup of slaw. Drizzle with Cholula® Hot Sauce and garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 942 calories, Carbohydrate 41 grams, Fat 84 grams, Fiber 6 grams, Protein 7 grams, Sugar 3 grams
CRISPY FISH TACOS RECIPE BY TASTY
Here's what you need: green cabbage, medium red onion, roma tomatoes, fresh cilantro, small jalapeño, lime juice, salt, all-purpose flour, old bay seasoning, baking powder, lager beer, vegetable oil, fresh cod, medium avocados, sour cream, lime juice, salt, corn tortilla, radish
Provided by Kiano Moju
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
- Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
- Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
- Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
- Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
- To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 36 grams, Fat 18 grams, Fiber 7 grams, Protein 19 grams, Sugar 6 grams
BEER-BATTERED FISH TACOS
Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
- For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
- Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
- Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
- Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
- Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.
Nutrition Facts : Calories 841 calories, Fat 41 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium
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