Ingredients
Beer Batter:
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup dark Mexican beer*
Fish Tacos:
- Oil, for frying, (avocado oil, grapeseed oil or peanut oil)
- 1 cup all-purpose flour
- 1 teaspoon salt, plus more for seasoning
- 2 pounds BlueNalu cell-based yellowtail amberjack** OR extra firm tofu
- Freshly ground black pepper
- Corn tortillas
- 2 cups shredded cabbage
2 cups tomatillo salsa optional
Pickled onions (optional) - Jalapenos, for garnish (optional)
* Preferred is Negra Modelo, but any Mexican beer will work
**cell-based seafood coming soon!
Directions
For the Beer Batter:
Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
For the Tofu:
Press the tofu to release excess water to achieve a firmer, denser block of tofu. To do this, wrap the tofu in paper towels followed by a thick kitchen towel and place it on a cutting board with several heavy cookbooks on top. Let sit for 20 minutes. Once pressed, cut into strips.
For the Fish/Tofu:
In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
On a large plate, combine the flour and salt. Season the fish or tofu pieces all over with salt and pepper and coat with the flour. Working in batches, dip the pieces in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
Assemble tacos with the tortillas and deep-fried fish or tofu and top each with shredded cabbage, tomatillo salsa, and pickled jalapenos and onions, if desired.