We think you need these beer-battered white bass tacos in your recipe book, for that day when you really bring home a mess of fish!
- 4-6 white bass fillets, sliced in 1-inch pieces
- 2 tbsp. yellow mustard
- 1 cup of all-purpose flour
- 1 tbsp. chili powder
- 1 tbsp. pepper
- Tortillas, your choice
- 1 cup beer of your choice
- Juice of 1 lime
- 1 tbsp. garlic powder
- 1 tbsp. salt
- Vegetable oil for frying
- Condiments, your choice
Heat oil to 350-375 degrees. Oil that isn't hot enough creates greasy food, and oil that is too hot burns food.
Prepare fish slices by patting them dry with paper towels. Batter won't stick to wet fish. Set aside.
Combine flour, salt and spices in a bowl.
In a separate bowl, mix the beer, lime juice and mustard; combine that mixture with the dry ingredients to make a thin batter, similar to pancake batter.
Place fish pieces in batter to coat, then add fish to hot oil, laying them away from you to prevent splattering. Fry fish until golden brown, 4-6 minutes.
Rmeove fish from oil and place on a drying rack or paper towel-lined plate.
In a hot pan, heat tortillas until small brown spots appear on them.
Assemble tacos starting with the fish and then add any condiments you prefer.
That's it! This recipe can be made with any white fish. Don't be afraid to experiment with different spices and beers. It's hard to mess up anything put in a tortilla! Enjoy!