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BEER BATTER:
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1 cup dark Maryland beer
(We suggest Union’s Balt Altbier)
Combine the flour, salt, and pepper
in a medium-sized bowl. Gradually
add in a dark Southern Maryland
beer of your choosing, while mixing
the dry ingredients together. Set
aside and let the batter settle
for 15 minutes before using.
Recipe Courtesy of Food Network
R E C I P E
Baja Style
Fish Tacos
Serves 6 to 8
CREAM SAUCE:
⅓ cup mayonnaise
⅔ cup sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper
Add the mayonnaise and sour cream into
a medium-sized bowl. Whisk the lemon
zest, lemon juice and water into that
medium-sized bowl. Add salt and pepper
until it tastes good (can be made three
days ahead, covered and refrigerated).
FISH TACOS:
Oil, for frying
1 cup all-purpose flour
1 teaspoon of salt, plus more for
seasoning
2 pounds skinned halibut cut into
5-by-½-inch strips
Freshly ground black pepper
Corn tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (optional)
Pickled jalapenos (optional)
In a large skillet, over medium heat, add a
1-inch depth level of oil. Heat the oil until
the deep-fry thermometer registers 350
degrees F or when the end of a wooden
spoon sizzles when placed into the oil.
On a large plate, combine the flour and salt.
Season the fish pieces all over with salt and
pepper, then coat with flour. Working with
batches, dip the fillets in the beer batter
and coat on both sides. Fry the fillets in
the hot oil until they are golden brown and
cooked through. This should take about 5
minutes. Transfer to paper towels to drain.
Make tacos with the tortillas and fish,
and top each with cream, shredded
cabbage, tomatillo salsa, and pickled
jalapenos, if desired. Serve and enjoy.
MA R Y L A N D B R EW P U B
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