Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.

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Beer Battered Fish Tacos




Chevy's Beer Battered Fish Tacos

Copycat Recipe

Serves 4

¾ cup all-purpose flour 
¼ cup Fuego Spice Mix 
1 tablespoon salt 
12 ounces Mexican beer 
2 cups rice flour 
Canola oil, for frying 
¾ pounds sea bass, halibut, swordfish, or yellowfin tuna, cut into 4-inch-long strips 
8 small flour tortillas 
Chipotle Sour Cream (Recipe Below)
Smokin' Chipotle 'Slaw (Recipe Below)
Pico de Gallo 
4 sprigs cilantro



To Batter the Fish: Combine the flour, spice mix, and salt in a shallow bowl. In a separate bowl, combine the beer and rice flour. Dredge the fish fillets in the flour mixture and then dip in the beer mixture.Line a platter with paper towels. Fill a heavy-bottomed skillet with 3 inches of oil. Heat over high heat until oil registers 350º on a candy thermometer. Drop 1 to 2 fillets at a time into the hot oil and deep-fry for about 2 minutes, turning once. Remove with a wire-mesh strainer, and transfer to the paper towel-lined platter to drain. Repeat until the other fillets are fried.


To Serve: Place 2 tortillas on each plate and fill with fish pieces, sour cream, slaw, and pico. Garnish each plate with a sprig of cilantro.







Chevy's Chipotle Sour Cream

Copycat Recipe


Makes one generous cup


½ cup sour cream 
½ cup mayonnaise 
2 teaspoons Chipotle Purée 
½ teaspoon salt 
1 tablespoon squeezed lime juice


To Make the Chipotle Sour Cream:  Combine all ingredients in a mixing bowl and stir with a whisk until smooth.





Chevy's Smokin' Chipotle Slaw

Copycat Recipe

Serves 6

Slaw
3 cups finely shredded white cabbage 
3 cups finely shredded red cabbage 
¾ cup Sweet Chipotle Dressing


Sweet Chipotle Dressing
1 tablespoon diced yellow onion 

1 tablespoon chopped garlic 
2 tablespoons Dijon mustard 
¼ teaspoon ground cumin 
½ cup diced fresh tomatoes 
2 tablespoons chopped cilantro 
2/3 cup seasoned rice wine vinegar 
¼ teaspoon black pepper 
1 teaspoon salt 
2 tablespoons honey 
2 tablespoons Chipotle Purée 
½ cup olive oil


To Make the Slaw:  In a large mixing bowl, combine the cabbage. Toss gently with the dressing to combine. Serves 6

To Make the Dressing:  Place all the ingredients, except the oil, in a blender or food processor, and blend until very smooth. Slowly add the oil, in a thin stream, while blender or processor is running and blend until all of the oil is incorporated and the vinaigrette is completely emulsified. The vinaigrette will keep for 3 to 5 days in an air-tight container. Makes 2 cups.



NOTES
The slaw is perfect in fish tacos or as a side dish with grilled meats, but you might just want to put in on a sandwich.  The sweet-hot vinaigrette is the star ingredient in our Smokin' Chipotle Slaw. For best flavor, make it a day ahead of time. Tossed with diced mango or pineapple and red onion, it makes a mean fresh salsa. Or use it as a dressing for hearty greens, like romaine or spinach.

2 comments:

  1. The Fuego spice mix is wonderful, but the dredge recipe calls for too much salt. The Fuego mix already contains a great deal of salt. I used two teaspoons of salt instead of the 1 tablespoon it calls for and it was still too salty. Also, 2 cups of rice flour made for a very thick batter. Too thick to dredge the fish in. Next time I will omit the salt in the flour dredging mix and pour the beer into a bowl and start off with 1 cup of rice flour and add more if needed. The rice flour makes a wonderful crispy batter.

    ReplyDelete
  2. The Fuego spice mix is wonderful, but the dredge recipe calls for too much salt. The Fuego mix already contains a great deal of salt. I used two teaspoons of salt instead of the 1 tablespoon it calls for and it was still too salty. Also, 2 cups of rice flour made for a very thick batter. Too thick to dredge the fish in. Next time I will omit the salt in the flour dredging mix and pour the beer into a bowl and start off with 1 cup of rice flour and add more if needed. The rice flour makes a wonderful crispy batter.

    ReplyDelete