AOC Fish Tacos

So i have been hearing about how delicious these fish tacos are about a month now! Since I have finally had them, lets just say, I haven't stopped thinking about them! They are some of the most amazing things I have EVER eaten! Even if you don't like fish try making this with chicken. Easily one of my favorite foods now! SSSSOOOOO GGGGGOOOODDDDDDD!!!

Ingredients for Batter and Frying Fish (enough for about 3 pounds of fish)
1 egg, separated
Dash of Sriracha (Rooster) Hot Chili Sauce sauce
1/2 teaspoon paprika
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup beer or ale
1/2 teaspoon salt
1 tablespoon melted butter
Vegetable oil
Halibut, or any other white fish

Ingredients for Taco
Corn tortillas, or flour if that is all you can find
Salsa (your favorite kind)
White shredded cabbage
Cilantro, chopped
Green onion, chopped
1/3 cup mayonnaise
2/3 cup sour cream
Mexican shredded cheese

Directions for Batter and Frying Fish
1. Beat egg yolk (saving the white for later), beer, and dash of chili sauce until well blended.
2. Combine flour, salt, and paprika. Gradually stir into beer-egg mixture. Continue to stir until batter is smooth. Stir in melted butter.
3. Beat egg white until light and fluffy but with stiff peaks. Fold into batter.
4. Heat oil in pan. Place newspaper or paper towels on a plate (used for draining excess oil off of the cooked fish).
5. Dip fish into the batter. Place in the heated oil and fry each side for about four minutes (the fish pieces will be golden brown).
6. Drain on the newspaper or paper towels and sprinkle with salt while it is still hot.

Directions for Assembly
1. Combine the mayonnaise and sour cream. Add a decent amount of salt (to taste).
2. Place a warm flour tortilla on a plate. Add the sour cream mixture. Add a piece of fish. Top first with cabbage.


3. Add cilantro, green onion, cheese, and salsa. INDULGE!

Coconut Beer (or Rootbeer) Battered Shrimp

This is one of my absolute favorite dishes. My dad makes it for me EVERY time that I come home. I prefer to have my with rootbeer because I do not like the sweet and tangy sauce (just empty calories to me). If you like the sweet and tangy sauce, that is where you will get most of your sweetness but I would much rather just get that from the rootbeer. Either way is delicious. It is sure to be a hit for any occasion.

Ingredients for Seasoning Mix
1 tablespoon ground red pepper (preferably cayenne)
2 1/4 teaspoons salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons black pepper
1 1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried oregano leaves

Ingredients for Coating and Shrimp
2 eggs
1 3/4 cups all-purpose flour
3/4 cup fresh beer (or rootbeer)
1 tablespoon baking powder
4 dozen medium shrimp, peeled (but with tails on) and deveined (about 2 pounds)
3 cups grated coconut, about 6 ounces
Vegetable oil for deep frying

Ingredients for Sweet and Tangy Dipping Sauce
1 (18-ounce) jar orange marmalade, or 1 2/3 cups
5 tablespoons Creole mustard or brown mustard
5 tablespoons finely grated fresh horseradish or prepared horseradish

Directions for Shrimp
1. Thoroughly combine the seasoning mix ingredients in a small bowl.
2. In a separate bowl combine 2 tablespoons of the mix with the eggs, 1 1/4 cups of the flour, the beer (or rootbeer), and the baking powder; mix well, breaking up any lumps.
3. In a small bowl combine the remaining 1/2 cup flour with 1 1/2 teaspoons of the seasoning mix; set aside. Place the coconut in a separate bowl.
4. Sprinkle both sides of the shrimp with the remaining seasoning mix. Then, holding the shrimp by the tail, dredge each in the flour mixture, shaking off excess, then dip in batter (except for tail), allowing excess to drip off, and then coat generously with grated coconut and place on a baking sheet.


5. Heat oil in a deep fryer to 350 degrees. Drop some of the shrimp, one at a time, into the hot oil and fry until golden brown (30 seconds - 1 minute on each side).
6. Drain on paper towels. Serve with our without sweet and tangy dipping sauce.

Directions for Sweet and Tangy Dipping Sauce
1. Combine all ingredients and mix well. (Makes about 2 1/2 cups)