Crispy Fish Taco Bar + Merchant's Daughter Dry Hard Cider
Crispy Fish Taco Bar
Who doesn’t love a build-your-own taco bar? And with this easy and delicious crispy fish taco recipe you’ll have a staple for your Taco Tuesday get togethers. Our Merchant’s Daughter team likes to take a break and enjoy this spread along with our families and friends after a long day of cider making. Our favorite pairing is with Merchant’s Daughter Dry hard cider. It has a lightly tart apple flavor that pairs well with spicier food and a clean finish that makes room for the fresh flavors of this taco dish. If you want to spike it up, sample our Boozy Bourbon Apple Mule. Try it and let us know how you make your taco creation!
Please drink responsibly and don’t drink and drive.
Crispy Fish Taco Bar
Serves: 8 Prep: 20 minutes
For fried fish:
1 1/2 Pound fresh Fish Filet (Cod or Halibut)
kosher salt and pepper
2 cup Corn Meal
2 cup All Purpose Flour
1 teaspoon Baking Soda
1 tablespoon Paprika
1 teaspoon Baking powder
2 cups Merchant’s daughter dry hard cider
1/2 cup Apple Cider Vinegar
Vegetable Oil
for taco bar:
red onion, pickled if you like
fresh red or green cabbage
pico de gallo
Cilantro, chopped
jalapeno, sliced thin
corn tortilla, lightly toasted on each side
Sliced avocado
spicy crema, or sour cream
fresh lime wedges
hot sauce
Fish:
Lay the fish filet out on a cutting board and pat dry with a paper towel. Cut into either long strips or bite-sized cubes to fit into a tortilla. Season with salt and pepper and let sit in refrigerator for an hour.
Heat a large, heavy skillet over medium to high heat and add in enough vegetable oil to cover bottom 1/2 inch of pan. In a large bowl, combine corn meal, flour, baking soda, paprika, baking powder, and garlic salt. Wisk to combine. Add in Merchant’s Daughter Hard Cider and apple cider vinegar. Whisk until fully combined. Using thongs, coat fish in batter and very carefully place a couple of pieces at a time into oil. Fry in oil and flip until brown on both sides, about 2 minutes per side.
Taco Toppings:
If you don’t want to buy pre-made version, here are easy recipes for pico de gallo and crema toppings.
Pico de Gallo - finely chop four medium plum tomatoes, one onion, cilantro to taste, 1/2 teaspoon garlic salt, pinch of salt and pepper. Combine and chill before serving.
Spicy Crema - combine 1 cup sour cream, 1 tablespoon hot sauce, 1/2 teaspoon paprika, 1/2 tablespoon lime juice, salt to taste
Spread all ingredients out in individual bowls on a table for your guests to create their taco masterpieces. Enjoy!
Boozy Bourbon Apple Mule
Serves: 6 Prep: 10 minutes
24 oz Merchant’s Daughter dry hard cider
4 oz bourbon
12 oz ginger beer
4 tablespoons fresh lime juice
Lime slices for garnish
In a large pitcher combine Merchant’s Daughter Dry hard cider, bourbon, ginger beer and lime juice. Stir until combined. Pour over ice in a chilled copper mug or your favorite tumbler. Garnish with lime slice.