Beer-battered Fish Tacos

I tasted Fish Tacos from a Mexican food truck in downtown LA about 3 years ago and it was one dish that I just couldn’t forget. I tried looking for them in Manila but somehow, the Mexican restaurants I went to just didn’t have it in their menu. So, I decided to make it myself.

My version of fish tacos has the following: beer battered fish, chickpea paste/hummus, fresh salsa, and spicy garlic aioli. 

I tried on 3 different kinds of beer before figuring out that Pale Pilsen gives the best texture for the fried fish. Oh, and it’s best to refrigerate your battered fish before frying as it lessens the “talsik” to a “no peklat” level.

The hummus, on the other hand, was an accidental discovery. I had already prepared fish tacos for dinner that night, but my husband was craving for hummus. And because I’m mabait, I gave in to his craving. He, maybe it was the 2 hour traffic, got lazy to eat them separately. He spread the hummus on the pita and then, added the fish, salsa and sauce.
We’ve been eating it that way eversince.

When making this, my ultimate best friend is the food processor. The salsa when chunky is quite difficult to eat, so I just put the tomatoes, wansoy, and onion in the processor to get the smoother texture that I want. I also use the processor to make the aioli and the hummus. Matrabaho lang siya especially when you don’t have help doing the dishwashing.

For the aioli, I just make it with garlic (A LOT), garlic powder (yes more garlic!), mayo, Siracha, the juice of 1 lemon, brown sugar, salt and pepper. It’s also okay if you make too much since this aioli also works with chicken tenders, sliders, and basically, anything fried.

This dish might be a bit taxing because of all the preps but you can do it the other steps in advance, and it’s quite perfect for those home dinners with family and friends.

Beer-Battered Fish Tacos
1 pack Cold Storage Dory Portions/ Sole Fillet

Batter for Fish:
1 cup flour
2 tsp salt
2 tsp paprika
1 tsp pepper
1 bottle Pale Pilsen

Salsa:
1 huge bunch wansoy
4 tomatoes
1 white onion
salt & pepper to taste

Spicy Garlic Aoili:
3 tbsp Lady’s Choice Mayo
2 tbsp Sriracha (may vary accdg to how spicy you want it)
10 cloves of garlic
1 tbsp garlic powder
1 tbsp lemon juice or the juice of half a lemon
1 tbsp brown sugar
1 tbsp water
salt & pepper

Hummus/Chickpea Paste
1 can Molinera Chickpeas
1 tbsp sesame seeds
1 tbsp vegetable oil
1/8 cup olive oil
1 tbsp sesame oil
6 cloves garlic
2 tbsp cumin

Photography & Styling: The Movement PH


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