Hefeweizen Battered Fish Tacos With Pineapple Salsa


So the goal of  this blog is basically to show that beer can be used for much more than just a beer batter or beer can chicken. It's so versatile and can be used in any part of cooking to enhance flavor or texture. It seems people don't just think of one thing when cooking with wine and there is absolutely no reason that beer can not be used as diversely. I believe that craft beer is classy and can work in many gourmet foods just as well and many times better than wine. And with all the different styles, there are endless amounts of flavors beer can give to food. But I don't have to preach to you guys. You already know all of that (and if you don't, you need to take a look at the rest of my recipes). However, I must admit beer does make a great light and crispy batter so I figured it was time I gave it a try.

I made beer battered tilapia fish tacos with a pineapple salsa. Battering stuff with beer is pretty easy and I will probably be doing it a lot more often. For the batter all you need is flour, a beer, and some spices. I used a hefeweizen because I wanted something light and tasty and was hoping to get some of those spicy banana and clove flavors through into the final product. And Sierra Nevada Kellerweis is definitely one of my favorites. The result was perfect in my opinion. Here is the recipe :)

Ingredients:
1 pound tilapia
3/4 cup all purpose flour
1 cup beer
pinch of cayenne pepper
pinch of paprika
1/4 tsp garlic powder
salt and ground black pepper
oil for frying
2 cups chopped romaine lettuce
flour tortillas

salsa:
1/4 cup chopped red onion
1/2 cup chopped pineapple
1/3 cup chopped red bell pepper
1 tbsp lime juice
1 tbsp chopped cilantro
salt and ground black pepper to taste

sauce:
3 tbsp mayonnaise
3 tbsp sour cream
1 tbsp lime juice
salt and ground black pepper to taste

In a large bowl whisk together the flour, beer, paprika, cayenne, garlic powder, salt, and pepper. I cut my fish into a few pieces and seasoned it with some salt, pepper, and garlic powder. Coat the fish with flour and dip into the batter. Put a large pan over high heat and add about a half inch of oil. When the oil is hot add the fish in batches, cooking for about three or four minutes per side. To assemble the taco put some lettuce on the flour tortilla. Combine the ingredients for the sauce and pour on top of the lettuce. Add a few pieces of fried fish and top with the salsa.