I love my fishmonger. My sister and I go grocery shopping every Saturday and usually we're too lazy to go to more than one shop. However, lately, we've been making an effort to go pick up really fresh seafood from a local fish shop. It's definitely more expensive than the fish sold in our grocery store but so much fresher and more delicious and there's more variety. So, I've been ignoring the cost and enjoying the seafood.
Two weekends in a row back in January, we bought chilean sea bass and enjoyed some amazing fish tacos. I hadn't had fish tacos in a long time, probably not since my original baja fish tacos post which was over a year ago. Now, all I want to eat is fish tacos.
This recipe is only slightly different from my previous one; I just added some spices to the batter along with a little more leavening. But it's a delicious change that I thought was worth sharing.
1 lb. chilean sea bass, cut into strips (or any sturdy white fish of your choice)
½ cup flour
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ancho chili powder
½ teaspoon cayenne pepper
¼ teaspoon cumin
⅓ to ½ cup beer
+ oil for frying
pico de gallo
1 avocado, sliced
1 lime, cut into wedges
To make the batter, combine the dry ingredients together and then slowly stir in the beer until a thick batter forms. The texture should be similar to a cake batter, which is thick enough to coat the fish but not so thick that the batter overwhelms the fish.
spicy chipotle sauce. sour cream, escovitch pickles, pico de gallo made with yellow tomatoes, avocado slices, grilled poblano peppers, and lots of cilantro and lime.