This flaky fresh Spanish Mackerel is battered in a most flavorful beer breading and fried to a crisp golden brown served on top of hot crispy potato chips! Serve with tartar sauce and ketchup for a quick easy meal everyone will love!
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 4-6 Ingredients: Oil for frying 2 large eggs 1/3 cup of all purpose flour ½ tsp salt ½ tsp baking powder ½ cup beer salt and pepper 1.5 - 2lbs fish, cut into strips 4-6 potatoes, cut into fry shapes Directions: 1.Heat oil in a medium sized pot over medium high heat. 2.Whisk together flour, eggs, baking powder and salt in one medium sized bowl until smooth. 3.Next slowly add in the beer and continue whisking until batter is combined. 4.Salt and pepper the fish and then dip each piece into the batter, coating it evenly. 5.Fry fish in oil until golden brown. 6.Fry potatoes until golden brown. 7.Salt and Pepper to taste and then serve.
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These fish tacos are a perfect for a weeknight dinner with the family or with large groups and get togethers! This fish is cooked to perfection and topped with a yummy apple slaw and sriracha sauce. These are fresh, easy and delicious! We served ours with some crispy jalapeno popper bites, a side of mexican rice and a side of pinto beans (not pictured). The recipes we used to make this meal are below! We used sheepshead for our fish tacos, but another great fish to try this way is a spanish mackerel. Enjoy! Mom's Beer Batter RecipeIngredients: 1 cup all purpose flour 1 ½ tsp baking powder 7 tbsp milk ½ tbsp olive oil 1 tbsp water 8 tbsp fizzy beer A pinch of salt Add Tony’s Creole Seasoning to taste Directions: Mix all ingredients together. Rinse the fish fillets with cool water and pat the fish dry. Season both sides with salt and pepper. Coat the fish in the beer batter mixture. To fry place in heated oil turning over frequently until they turn a deep golden brown and are cooked through, about 4-5 min depending on the size of fillets or cut pieces of fish you have. Transfer to a paper towel lined baking sheet. This beer batter recipe makes enough batter to cover 2-3 lbs of fish. This will feed about 4-6 people depending on serving sizes. Crispy Jalapeno Popper BitesIngredients: Cheese Mixture 8 oz cream cheese, softened 2 cups shredded pepper jack cheese ¼ cup chopped bacon or bacon bits 2 tbsp sriracha sauce Breading Mixture ½ cup all purpoe flour 1 cup bread crumbs 1 tsp garlic powder ½ tsp cayenne pepper ¼ tsp black pepper ¼ tsp salt Other 4 jalapenos, seeded and sliced into circles 2 eggs, beaten ½ cup milk Oil for frying Directions: 1. Cut the top off of each jalapeno and de-seed, then cut into thick bite-sized rings. 2. Mix together the cream cheese, shredded pepper jack cheese, bacon bits, and sriracha. Scoop out some of the mixture and press into the jalapeno rounds. Place each one onto a parchment-lined baking sheet. Then freeze for 30 minutes. 3. Mix the eggs with the milk to make an egg wash in one bowl. Combine the flour, bread crumbs, garlic powder, cayenne pepper, black pepper and salt in another bowl. 4. Heat oil in a deep fryer to 350°F 5. Dip the jalapeno poppers into the egg wash and then into the breading mixture. 6. Fry several bites at one time for about 2-3 minutes or until golden brown. Drain on a paper towel lined plate. 7. Store leftovers in an airtight container in the fridge or freezer for 2-3 days. Reheat in oven at 375°F for 5-8 minutes or in an air fryer at 350°F for 5 minutes. Prepare ahead of time without frying. Store in the refrigerator for a few minutes or overnight. Remove when ready to fry. Can be stored in the freezer for up to 3 months. Thaw in fridge before frying. These jalapeno popper bites are fantastic for appetizers or as a side with many dishes! Coleslaw Recipe with Apples & Jalapeno'sIngredients: Dressing ½ cup mayo ½ cup sour cream or plain greek yogurt 1 tsp vinegar, white or cider 1 tsp granulated white sugar 1 tbsp fresh lime juice Coleslaw Mix 1 lb coleslaw mix ½ red onion, diced 1 jalapeno, diced 2 granny smith apples, julienned 1 red apple, julienned Salt and pepper to taste Directions: 1. Cut the onion, jalapeno and apples 2.Mix the first 5 ingredients together with some salt and pepper in a small bowl. Whisk together until smooth. Give it a taste and adjust the ingredients if needed (add more sugar, vinegar, lime etc to taste). 3.Add the coleslaw mix, apples, onions, and jalapenos (optional) to a large bowl. Pour the dressing on top and toss until coated. Season with more salt & pepper as needed. 4.Prep ahead of time and chill in the fridge until ready to serve or serve immediately. We like to use this to top our carnitas and fish tacos! Yum! This recipe makes enough for 6-8 people. Dressed Up Pinto Beans |