PALM Speciale Belge beer batter fish (or avocado for vegetarian option) tostada with a Mort Subite Kriek pomegranate sauce. Recipe courtesy of Chef Brett Hunt and McClelland Premium Imports.
Directions for: Beer Batter Fish Tostada
Ingredients
Sauce16 fl. oz. pomegranate juice
1 cup Mort Subite Kriek beer (available at liquor stores across Canada)
cup balsamic vinegar
Batter1 cup all-purpose flour
1 cup PALM Speciale Belge beer (available at liquor stores across Canada)
tsp baking powder
coarse salt
Corn Salsasweet corn, niblets
1 red bell pepper, small dice
1 red onion, small dice
1 jalapeno pepper, small dice
1-2 tablespoons honey
1-2 tablespoons lime juice
salt and pepper, to taste
Fish2 skinless cod fillets or other firm white-fleshed fish, sliced into small slices
1 avocado, pit removed and sliced into medium chunks
2 lime, cut into wedges
1 bag unflavoured Pop Chips
cilantro, chopped
4 cup vegetable oil, for frying
Directions
Sauce1. Add the pomegranate juice, PALM Speciale Belge and balsamic to a saucepan over medium high heat. Bring to a boil. Reduce heat to a simmer and cook, stirring occasionally until thickened and reduced, about 15 minutes. (Can be made a week ahead of time. Chill until ready to use, heat slightly under warm running water before drizzling.)
Batter1. Add the flour and baking powder into a large mixing bowl with a little bit of coarse salt; make sure it is well mixed. Then slowly add the PALM Speciale Belge. Batter should be a little thicker, resembling a pancake batter.
Corn Salsa1. Add the sweet corn, red pepper, red onion and jalapeno in a bowl. Then mix in the honey and lime juice until it is a light coating but not sticky from the honey. If it is, add a little more lime juice. Season with some salt and pepper and add some chopped cilantro. (The salsa can be made ahead of time and stored in the fridge until ready for use.)
Fish1. Heat the frying oil up to 350F.
2. Make sure the fish is patted dry and slightly seasoned with salt and that the avocados are cut into medium sized chunks to fit on the chip.
3. Dip the fish and/or avocado into the batter and shake off any excess mix. Then drop into the hot oil. Cook until they are a nice golden brown and remove and place on a tray that is lined with paper towel to remove the extra oil.
4. Once everything is fried, place one piece onto a single pop chip then spoon some of the corn salsa on top and drizzle with the pomegranate sauce. Sprinkle with fresh cilantro. Serve with lime wedge.
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