This recipe for fish tacos with chipotle sour cream sauce comes from none other than Butter and Brown, a dynamic duo that knows their way around a kitchen. This series is on YouTube and I highly recommend it.
Ingredients (yields 10 tacos):
1 package of catfish
½-1 cup of flour
1 light beer (cold)
1 package of pre-shredded cabbage
1 8 oz. sour cream
1 small can adobo chipotle peppers
Dry Spices: cayenne pepper, kosher salt, black pepper, garlic powder, onion powder (½ tbsp of each to start – add to taste)
1 package of corn tortilla shells
Read more after the jump! Here we go:
Remove fish from package, rinse and let dry on paper towels. Season with dry spices, then set to the side. Pour flour in mixing bowl, season with dry spices, then slowly whisk in cold beer until thick batter forms. Add fish to batter and allow it to dredge.
Heat oil over medium/medium-high heat. Test the heat of the oil by adding a drop of batter to pan. If it starts to bubble and crisp the oil is ready. Add fish to pan slowly (do not overcrowd). Leave a little space between each piece of fish so that it cooks evenly and pieces don’t stick together. Allow the batch to cook a total of 5-6 minutes (flipping each pieces at least once) or until golden and cooked all the way through. Remember to watch your heat, you want an even fry.
Warm the empty skillet over high heat. Add shell to empty pan, char on both sides (be sure not to overcook). You should still be able to fold the shell without breaking it. Rest shells on plate under paper towels to keep warm.
In a blender, add a can of drained, chopped and seeded adobo chipotle peppers, along with the a half cup of sour cream. Blend on high until contents are smooth and creamy.
Assemble tacos by doubling up two corn tortillas that have been crisped over the burner, and placing a generous portion of fish on top, then a big pinch of shredded cabbage. Next, add a drizzle of the chipotle sour cream sauce. Guys, this super easy special sauce really brings the dish together, so you’re gonna want to get the right ingredients for it. Get your tastebuds ready for a delightfully wild ride through Flavor Town.
Variations: True story, I was all out of beer so I used some chicken stock instead. The fish was still flavorful, nonetheless. The recipe also called for catfish, but I went with the boneless, skinless pollock that I already had.
Lessons learned: Next time I’ll be mindful of how much liquid I add to the flour to form the batter. I think my batter was too runny, and it basically fell off some of the fish while in the pan.