Merchant's Daughter Cider

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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.