Beer and Chipotle-Battered Fish Tacos (Michael Chiarello) Recipe

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Beer and Chipotle-Battered Fish Tacos (Michael Chiarello)
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Ingredients
18
Count
Nutrition
338
Calories
Total time
25
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 300 degrees F.
  2. To make the batter:
  3. Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
  4. In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
  5. For the fish tacos:
  6. In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
  7. On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
  8. Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
  9. With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.
  10. Todd's Slaw:
  11. 1 head green cabbage
  12. 1 large red onion
  13. 1 cup cider vinegar
  14. 1 cup sugar
  15. 1 cup olive oil
  16. 1 tablespoon toasted caraway seed
  17. Salt and freshly ground black pepper
  18. 2 bunches scallions (green parts only), for garnish
  19. Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
  20. Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.
  21. Yield: 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 338.5 Kcal (1417 kJ)
Calories from fat 78.39 Kcal
% Daily Value*
Total Fat 8.71g 13%
Cholesterol 74.05mg 25%
Sodium 890.55mg 37%
Potassium 504.72mg 11%
Total Carbs 46.19g 15%
Sugars 1.12g 4%
Dietary Fiber 4.25g 17%
Protein 16.85g 34%
Vitamin C 3.2mg 5%
Vitamin A 0.3mg 9%
Iron 1mg 6%
Calcium 172.2mg 17%
Amount Per 100 g
Calories 133.67 Kcal (560 kJ)
Calories from fat 30.95 Kcal
% Daily Value*
Total Fat 3.44g 13%
Cholesterol 29.24mg 25%
Sodium 351.66mg 37%
Potassium 199.31mg 11%
Total Carbs 18.24g 15%
Sugars 0.44g 4%
Dietary Fiber 1.68g 17%
Protein 6.65g 34%
Vitamin C 1.2mg 5%
Vitamin A 0.1mg 9%
Iron 0.4mg 6%
Calcium 68mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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