How These Beer-Battered Fish Recipes Can Spice Up Your Seafood Menu Options

Video Produced By: Nathan Mikita

On this episode of Foodable’s Smart Kitchen and Bar, our host Chef Adrianne will demonstrate for us two delicious recipes using High Liner’s award-winning beer battered seafood product line.

“When you work with a product like this, you tend to worry about [the] batter, too much batter or the quality of the fish,” says Chef Adrianne about the Cod Fillets with Corona®. “That is not the case here… we have a beautiful meaty flesh and the batter is nice and light.”

The two dishes she covers in this episode are a Baja Fish Taco with chipotle lime mayo and a Crispy Beer Battered Fish Sandwich with homemade tartar sauce.

Baja Fish Taco Recipe

Ingredients:

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  • 2 lbs Cod Fillets with Corona®

  • 1/2 head savoy cabbage, finely shredded

  • 1 bunch cilantro, leaves picked

  • 1 bunch chives, chopped

  • 3 limes, cut into wedges for garnish

  • 8 Corn tortillas

  • Chipotle Lime Mayo:

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 3 chipotles in adobo

  • 1/2 lime, juiced

  • 1 teaspoon honey

  • Kosher salt and freshly ground black pepper

  • Mango-Radish Salsa:

  • 2 limes/mangoes, diced

  • 5 radishes, diced

  • 1 red onion, diced

  • 1 tablespoon chili powder

  • 1/2 bunch fresh cilantro, leaves chopped

  • 1/4 cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

Directions:

Although the beer battered fish does not need any added flavor enhancements Chef Adrianne pairs her fish tacos with a chipotle lime mayo that goes well with tacos, burgers and even sandwiches. She mixes equal parts of sour cream and mayo with chipotles in adobo, lime juice, honey, salt and pepper in a blender until a coral colored sauce is achieved. Then, Chef Adrianne fries the Cod Fillets with Corona® for about 3-5 minutes until golden-brown color. To make sure the dish is balanced and fresh, a slaw is prepared with green onions, cabbage, cilantro, lime juice, salt, and pepper topped with a mango-radice relish made with red onions, cilantro, chilli powder and olive oil to go over the cod. Last thing you want to do when creating this dish is to grill the tortillas so they are still warm when building out the fish tacos. To assemble, place two pieces of fish in the center of each warmed tortilla. Dollop mayo and then top with salsa.

Crispy Beer Battered Fish Sandwich Recipe

For the Slaw:

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  • 1 small head cabbage, finely shredded (about 1 1/2 quarts)

  • 1/2 small red onion, thinly sliced (about 1/2 cup)

  • Kosher salt and freshly ground black pepper

  • 2 teaspoons cider vinegar

  • 1 teaspoon dijon mustard

  • 3 tablespoons mayonnaise

  • 1 tablespoon sugar

For the Tartar Sauce:

  • 3 tablespoons mayonnaise

  • 2 teaspoons sweet pickle relish

  • 2 teaspoons white onion, minced

  • 1 tablespoon capers, rinsed, drained, and chopped

  • 1 teaspoon sugar

  • 1 teaspoon dijon mustard

Directions:

To make the slaw, toss cabbage and onion with 1 teaspoon kosher salt and lots of black pepper and set aside. Meanwhile, combine vinegar, mustard, mayonnaise, and sugar in a medium bowl and set aside for at least 15 minutes. Then, to make the tartar sauce combine mayonnaise, relish, onions, capers, sugar, and dijon mustard. Set aside. To finish slaw, pick up salted cabbage and onions in batches with your bare hands and squeeze out excess moisture. Transfer to bowl with dressing. Discard excess liquid. Toss slaw to combine and season to taste with more salt and pepper if desired. Toast buttered brioche buns on a flat top or oven. To serve, place a small pile of slaw on the bottom half of each bun. Top with a piece of fish and a dollop of tartar sauce. Close buns. Serve with extra slaw and sauce on the side.