Red Fish Recipe

Photo from Chef Keema Johnson

Originally Posted On:

Notes from Chef Keema: Some recipes are simple, some are a labor of love.  This particular recipe is somewhere in the middle. It’s worth it, the ingredients are tangible, and each component can be saved for another use (especially the salsa). As always, Keep it Tasteful!

Beer Battered Redfish Tacos

Things to Gather Up and Prepare:

  • 4 Redfish Fillets (quartered)
  • Flour Dredge
  • Beer Batter
  • Pico de Gallo
  • 8 Soft Taco Shells
  • Mexican Crema Sauce
  • Iceberg Lettuce
  • Corn Oil
  • Added Cilantro and Jalapeno (for all of those who live on the spicy side)

Now…  Let’s Get Cooking (Please keep in mind that the first several steps should be done ahead of time, in preparation)!

Beer Batter:

  • 2 cups “00” flour (aka pasta or pizza flour)
  • 1 ½ – 2 cups beer
  • 1 egg
  • ¼ cup granulated garlic
  • 1-2 tablespoons coarse salt
  • 2 teaspoons Aleppo Pepper (or you can crushed red pepper)
  • Mix well and let sit in the fridge overnight (or at least 1 hour, Batter should resemble that of pancakes; if too thick at cook time, add a tablespoon of cold beer or cold water, at a time)


Flour Dredge:

  • 1 ½ cup “00” flour
  • ⅓ cup cornstarch
  • Granulated garlic (to taste)
  • Salt and pepper to taste
  • Mix all together in a shallow dish.


Chef K’s Pico aka Salsa-N-7:

  • 1 pound Roma tomato, diced
  • One small red onion, diced
  • 3-4 small red radish, slivered
  • ½ bundle culantro or cilantro, finely chopped
  • 2 jalapeno peppers, seeded and diced
  • 1 Lime (zest and juice)
  • 3 tablespoons Grapeseed Oil
  • Salt and pepper to taste
  • Mix together in a bowl or jar.  Can be stored in the fridge for up to a week.


Mexican Crema Sauce:

  • 1 cup Mexican Crema
  • 1 lime, zest and juice
  • 1 teaspoon Aleppo or Crushed Red Pepper
  • Dash of Coarse Salt
  • Mix in a bowl or a squeeze bottle. Keep refrigerated until use.


For the Fillets:

  • Preheat corn oil to 350 degrees.
  • Season with Salt and Pepper
  • Dredge in the dry flour mix
  • Dip into the beer batter
  • Fry in corn oil for 5-6 minutes (look for them to become airy and begin to float)
  • Remove from oil and set aside to cool


Now…  The Plate Up:

  • Warm your soft taco in a pan or over direct flame
  • Place lettuce in the center, followed by the salsa.
  • Add the fried fish atop (1-2 pieces)
  • Drizzle crema sauce over the fish (you can use a squeeze bottle or simply a spoon).
  • Garnish with a little extra cilantro and jalapeno.
  • Then go ahead and make you a second helping because it be like that sometimes.  LOL
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