Beer-Battered Fish and Yuca Chips Recipe
Prep Time:
10 minutes
Cook Time:
38 minutes
Servings:
4 Servings
Ingredients
  • 3 pounds yuca root, trimmed and peeled
  • canola oil, for frying
  • 1 teaspoon salt, plus more to taste
  • 1 cup flour
  • ½ cup masa harina
  • 1 teaspoon baking powder
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 egg, beaten
  • 12 ounces Mexican lager
  • 1 ½ pounds tilapia, cut into 1-inch pieces
Directions
  1. Slice the yuca into roughly 3-inch chunks.
  2. Bring a pot of water to boil and add the yuca. Boil until fork-tender, about 20 minutes.
  3. Drain and let the yuca cool.
  4. Remove the hard inner root of the yuca, then cut into 1-inch fries.
  5. Fill a pot with at least 3-inches of oil. Heat to 350 F.
  6. Add the yuca fries and fry until golden, about 8-10 minutes, then remove and drain on paper towels. Work in batches as needed.
  7. Season the fries with salt to taste.
  8. Once the yuca is done frying, prepare the fish dredge by combining the flour, masa, baking powder, 1 teaspoon salt, chili powder, paprika, garlic powder, and onion powder in a bowl.
  9. Add the egg and lager and combine until smooth. The batter should be the consistency of pancake batter.
  10. Dredge the fish in the beer batter.
  11. Add the fish to the same hot oil you used for the yuca fries and fry until deeply golden brown, about 10-12 minutes.
  12. Remove and drain on a wire rack.
  13. Serve fish and yuca chips with cotija cheese and cilantro if desired.