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Beer Battered Fish Tacos and Classic Sauvignon Blanc

– Shu Ying Sengmany

6
Dec

It’s barely been a week of summer and I am already planning out my picnics and house parties. When the days are long and warm, it’s hard to really put in the effort. This is why I need delicious food that I can quickly throw together. Minimum effort, maximum impact.

A wise man (WA chef Don Hancey) has the answer, “Simplicity is everything in this marriage from the vine to the plate. Our Sauvignon Blanc is a glass full of power and intensity driven by the passionfruit and fig characteristics of the region. An underlying grassiness adds a dimension that makes this wine a perfect foil for just about any seafood dish under the sun.  These Baja beauties are a blend of hot, cold, fresh and fried and are suitable for just about every one of the 21 recognised dining times a week. So too is our wine, especially if you’re having fish tacos for breakfast.”

Now that’s what I’m taco-ing about! If fish tacos for breakfast are good enough for a chef, it’s good enough for us.

 

EVANS & TATE CLASSIC SAUVIGNON BLANC

INGREDIENTS

BEER BATTER

250g all-purpose flour

1 teaspoon salt

½ teaspoon ground black pepper

180ml dark Mexican beer

CREAM SAUCE

75g mayonnaise

50g sour cream

1 teaspoon grated lemon zest

2 tablespoons water

Salt and pepper to taste

FISH TACO

Oil for frying

1 cup of all-purpose flour

1 teaspoon of salt

500g skinned white fish, cut into 5 (1/2 inch strips)

Freshly grounded black pepper

Corn tortillas

2 cups shredded cabbage

2 cups of tomato salsa

FISH TACOS WITH SPICY TOMATO SALSA

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 Cream Sauce: Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For the Fish: 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 180 degrees 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 pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets 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.

 

TIP

Top with cream, shredded cabbage, tomatillo salsa and pickled jalapenos.

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