Nadine Mesch’s Beer Battered Fish Tacos Served with Cilantro Slaw
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

Thank you, and congratulations Nadine, for the winning submission to the NoTakeOut/Brooklyn Brewery recipe contest!

Shopping List

• 1 bunch cilantro
• 2 limes
• 1 bag shredded cabbage slaw
• 2 chipotle chiles in adobo
• 12 flour tortillas
• 1 large egg
• Six 4 – 6 oz. tilapia fillets
• 2/3 c. Brooklyn Summer Ale

Pantry Items

• All-purpose flour
• Baking powder
• Cayenne pepper
• Chili powder
• Distilled vinegar
• Extra-virgin olive oil
• Ground cumin
• Mayonnaise
• Oregano
• Sea salt
• Sugar

Tools

• Aluminum foil
• Chef’s knife
• Cooling rack
• Heavy skillet
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Spatula
• Whisk
• Wooden spoons

Suggestions

• Obviously, you should have Brooklyn Summer Ale with this one!
• Dessert:  Try some plain old vanilla ice cream with cherries

Game Plan:

• When you walk in the door
  • Rinse and pat dry the tilapia fillets, put them in the fridge
  • Preheat the oven to 200F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Wrap the tortillas in aluminum foil and put them in the oven
  • Put all the beer but the bottle you’re cooking with in the fridge
  • Get someone else to set the table, you won’t have time
• Prep
  • In a shallow dish, mix 1/4 cup flour, 1/4 tsp. cayenne, 1/2 tsp. chili powder, 1/2 tsp. cumin, a pinch salt and 1/2 tsp. oregano.
  • In a medium bowl whisk 1/2 cup flour, 2/3 cup Brooklyn Summer Ale, 1 egg and 1/4 tsp. baking powder.
  • Drink the rest of the beer while you finish the meal.
  • Rinse and pat dry the cilantro.  Pluck 1/3 cup leaves.
  • Squeeze 2 tbsps. lime juice into a large bowl.  Whisk in 1/4 cup mayonnaise, 1-1/2 tsps. sugar and 1/2 tsp. vinegar.
  • Seed and dice the chiles and add to the lime juice and mayo mixture.  Fold in the cabbage.  Add salt to taste.   Congratulations, you just made the slaw!  Refrigerate.
  • Cut the remaining lime into quarters.
  • Dredge fish in flour mixture and set it on a cooling rack or plate then put it in the fridge.
  • Line a plate or cooling rack with a plain brown paper bag.
• Start Cooking
  • Put 3 tbsps. oil in the heavy skillet over medium heat.  While the oil is heating, dip the fish fillets in the beer mixture on both sides.
  • When the oil is hot but not smoking, add the fish to the pan and cook till it’s golden on the outside and opaque through, 2-3 minutes per side.  Transfer the fish to the lined plate or cooling rack.  (You may need to do the fish in batches;  if so, add more oil as you need it.)
  • While the fish is cooking, chop the cilantro and fold it into the slaw.  Taste for seasoning.  If you’re satisfied, take the slaw to the table.
  • Remove the tortillas from the oven.  Put the fish on a platter and garnish with lime wedges.  Dinner is ready so take the tortillas and the fish fillets to the table.  Don’t forget the beer!
  • To assemble, take a tortilla and fill with chunks of fish and slaw.  Squeeze lime over it, and serve with an icy bottle of Brooklyn Summer Ale.

Wow that was fast, let’s eat!

 Print this menu