Beer Battered Fish Burrito Recipe
Flour tortilla with jasmine rice, Monterey jack cheese, shredded cabbage, red onion, jalapeños, white sauce, and your choice of...
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
- 2
Make the Beer Batter
In a medium bowl, whisk together the all-purpose flour, beer, salt, and black pepper until smooth. Set aside for a few minutes to thicken slightly.
- 3
Fry the Fish
Heat the oil in a deep frying pan over medium-high heat. Dip each fish fillet into the beer batter, letting excess drip off, and carefully place into the hot oil. Fry for about 4-5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
- 4
Assemble the Burrito
Warm the flour tortillas in a dry skillet or microwave. On each tortilla, layer jasmine rice, fried fish, Monterey Jack cheese, shredded cabbage, red onion, jalapeños, and drizzle with white sauce. Roll up tightly to enclose the filling.
- 5
Serve
Cut the burritos in half and serve immediately with extra white sauce on the side.
