Beer Battered Fish Tacos

[@Garth2011]

Agreed on the deep fried stench that is left inside the house. One way to prevent that is to have a higher quality higher volume squirrel cage exhaust vent over the stove. Most homes built never had good ones installed by the builder but replacing them with a good one with the correct sized exhaust duct etc. really pulls out the tiny steamed up fat/oil particles and places them either on the filter or out the vent. Something to consider especially if frying or deep frying often, it also saves your kitchen paint and cabinets from the accumulation of oils/steam etc. Cod is way cool as is Pollock for fish tacos...we use the large tortillas, cook them the same but double the tortillas per taco, they have a stronger corn flavor and they won't break open as easy !

[@chrisdroblyn]

Chef Tom, you mention why cook on the grill vs. in the house....well... IMO, it's because you CAN cook on the grill vs. cooking indoors. It's why we LOVE and are addicted to cookin' on the grill! Keep spreading that awesome grillin' love from TX!

[@johanrogerhuizingacaillois3510]

Tacos Ensenada... Excellent Chef Tom!.. Greetings from Mexico City

[@ivse9696]

I don't like repetition, but I have to say it again: Chef Tom is a great teacher for delicious food and this is the channel I have copied the most recipes ever. Thank you ATBBQ, great Job 👍👍👍

[@ryanfarrell8471]

100% was like you better drink that lay bit of beer! Did not disappoint! Love the series, helping me to not embarrass myself on cookouts!

[@cesaraguirre4889]

I have found my new favorite KZbin channel 👍

[@easternadventures9978]

Chef Tom's the best

[@allthingsbbq]

We're happy to have you!

[@brandondowdy509]

He's awesome. Glad he has another subscriber!

[@ThrashTillDeth83]

What took you so long! ;))

[@chrisdroblyn]

LOVE me some fish tacos! Need to try the hatch! Just grilled me some of those Sunday. They need a good home in my fish tacos. 😁

[@bigsteve89]

Another great video. I think it’s important to note to people who might not have fried food before, but your food will continue to darken a little after it’s removed from the oil. So you’ll want to take it out right before your desired browning

[@goody869]

Taking off that bottle top like a samurai!

[@torimazzone9495]

Thank you for listing the measurements as you go!

[@j.d.bushard1321]

"Perfect measurement" I ducking love chef tom

[@garnerbrown1077]

Chef Tom, you rock!

[@joerichards9068]

Can’t believe how many of your recipes I’ve forwarded to my wife. I give her the choice if I make it or she does. (Most cases we both do it 😉) Everything you do is straight forward and easy to do. BTW - made burnt-ends using your method and I got extra loven that night. 😎🤣🤣🤣

[@awg6397]

Oooh Ive been looking for a good fish taco recipe, this looks to be the one! I also spent the weekend roasting a 10# box of Big Jim hatch chiles, I love hatch season

[@TheBackdiva]

Great to see you use glassware for your prep and not plastic contrainers anymore. Keep it up!

[@TemplarGrandMaster]

Me gusto la receta, algo diferente al tradicional taco de pescado de Ensenada BC, delicioso con Cerveza Pacífico y creo que lo mas rico es esa fusión del exquisito estilo Cajun .. Felicidades. Like al video. I liked the recipe, something different from the traditional fish taco of Ensenada BC, delicious with Pacific Beer and I think the best thing is that fusion of the exquisite Cajun style .. Congratulations. Like the video.

[@allthingsbbq]

¡Gracias mi amigo! Le agradecemos que vea nuestro canal de KZbin.

[@JDxdger]

Tom makes Tuesdays a little bit more bearable!

[@timothydishneau464]

Love the hat. Food is always great. Good job.

[@Spikeforest]

Anyone need a drool bucket? Cause I sure do....

[@dwaynewladyka577]

Awesome looking fish tacos. Cheers!

[@tomsbackwoodsbbq]

Looked great Tom!

[@Dc_teo]

Sir I from Italy, you are insane!!!!😍 i love your videos

[@allthingsbbq]

Greetings Matteo! Thanks for finding your way to us all the way from Italy - è stupefacente! We hope you stick around.

[@geancarloestrada152]

New to the channel, i have seen almost all the videos in the last two weeks, inspired to start grilling

[@allthingsbbq]

Glad you found your way to All Thing BBQ! Hope you stick around.

[@Hey_deb]

Hi Chef Tom! Love your channel and trying your recipes. I made a tomato pie tonight. It was amazing! I would love to see you prepare one. Pleeeeease 🙏

[@rneustel388]

Jeesh, you’re making me hungry, and I’m stuck in a hotel until December 31st!! I’m gonna cook up a storm when we get moved!

[@williephillips925]

Well done chef thank you for sharing your projects with me.

[@allthingsbbq]

Thanks for watching Willie!

[@davidrueda3377]

Chef Tom let's do a pizza on the pit please sir. I love your videos by the way.

[@adenslade]

David Rueda he has one already. The bbq chicken pizza..

[@AndrewTowne]

Coming from a non fish fan, this looks really good.

[@lunatickaiser]

Do the same thing but with shrimps, dude, its awesome

[@foggyknowsfood6622]

Been waiting for a video like this....

[@joanleonard427]

great vid

[@natet7482]

A request:. Mac and cheese recipe.

[@danf16dcc38]

You have me at beer battered

[@neilkadlec4987]

What brand of carrot peeler is that? Love fish tacos, great recipe!

[@4wolverines]

How about some other ways to do hatch chilies? I don’t see them where I live. Wouldn’t mind trying them. Thanks

[@allthingsbbq]

Many folks will flame-roast them and add them to their salsas or plain as a topping for burgers, quesadillas, etc. If you can't find any locally, you can always find some this way: www.atbbq.com/sauces-and-rubs/sauces/condiments/505-southwestern-diced-flame-roasted-medium-green-chile.html Tom's got a great Smoked Green Chile Mac n Cheese recipe that's always a hit! kzbin.info/www/bejne/e5u0aXV7p5mWj9U Happy cooking! -Chef Britt

[@C_Dubs_World]

Flame roasted, peeled, then chopped. It can be added to anything. I like it on cheeseburgers, in a breakfast burrito, or on a grilled turkey and cheddar sandwich. I've also added it to Alfredo sauce and sausage gravy. Also very good in corn dog batter.

[@FOODANDTRAVELDESTINATIONS]

Yummy! Who's craving for some tacos? :)

[@hsilva3213]

Im surprised you guys dont have a R&V works Cajun Fryer. American made product that would be great addition to your store.

[@es0terra]

Hey Chef Tom- do you ever use tinfoil to cover your two piece diffuser and keep it clean? If so, could you do a video on it? I’ve tried different approaches but it just seems so cumbersome. Thanks!

[@allthingsbbq]

We cook on several YS640s models here on the patio at ATBBQ - not a 1 of the heat diffusers are covered in foil. Like you said, its cumbersome. It can potentially interrupt airflow too, so just all around not worth it. Some people swear by it though - so more power to you if you're in that camp!

[@camerongeerling7474]

Are there any special considerations to take for cleaning the grill after frying inside? No fowl flavors that would be transferred to the next days smoke?

[@cobia1794]

Turn on high till it glows red hot, for three days... just kidding...

[@curry1227]

Nice catch at 6:33 ...I’m going to say you meant to do that right ....lol

[@allthingsbbq]

Good eye there Brandon!

[@davidholdman8015]

Awesome 😎

[@Theeightmilebend]

WOW.........YUM

[@michelleayala7895]

🔥🔥🔥

[@johnmoe3781]

Do you prefer corn over flour tortillas? Does one type work best for different recipes?

[@lespaul678]

Chef Tom, I'm exhausted from working 60 hour weeks. Our tastes in cooking are alike. Can I fly you out to cook for me, I'm tired. :D

[@Crankinstien]

What brand of pellets do you recommend? My Yoder should be arriving around the 19th!!

[@allthingsbbq]

We exclusively use BBQr's Delight: www.atbbq.com/fuels/wood-pellets.html they can be a little hard to locate locally, so if you order form our site, I'd recommend going the route of the Pellet 3 Pack, which ships for free (helps you avoid steep shipping charges - fuels are heavy and cost a lot to ship): www.atbbq.com/fuels/wood-pellets/bbqrs-delight-3-pack.html.

[@nanyabiznus4738]

I was going to comment as a joke that you will be frying the fish into a frying pan by the flame of the grill but you really did

[@nelsonbrooks]

3:26... “now for the Hatch chiles. “Wedding ring; a gold band that encircles the finger, shutting off the blood flow to the rest of the body...

[@cypressstones3046]

😥😥😥 red salsa and lime?

[@ducktriver6196]

Maybe capers instead of salt?

[@crizz6397]

That looked incredible. I'm not a fan of fish so I'll use chicken

[@bradhawkins777]

Get in my belly!!!

[@NASTEfilms]

Great recipe this week guys. I think I'll pass on the skillet full of oil on a grill. Probably just do it on the stove.

[@itr0863]

thank you so much for doing something with the tortillas. no matter how good the protein is whether is pork, steak or fish, if the tortilla isn't warmed up or fried/crisped up, it totally ruins the taco for me. i can't stand it when a tortilla is room temperature and you can tell it was just pulled out of the plastic bag.

[@Dookiedoo75]

French dip

[@drmikevasovski]

144 to 1 nuff said

[@rbagley66]

Why not just take one swig and then just add the rest. We cook everything outside.

[@CPTTango30]

OMG Don't you know there is a Cod Crisis? #DrinkinBros

[@TheBrymanCometh]

That beer pour was offensive.

[@KevinRoehler]

Smoke does not penetrate meat when it's in oil. You wasted a lot of money to heating up a ys Yoder thingy without any flavor rewards. Thanks though. Please don't block me. I'm a big fan.

[@allthingsbbq]

You're right, but it's not always about the smoke. In this video, Chef Tom explains why he likes to do his frying outside, so keep on watching! Thanks!

[@tj323i]

I dated this chick once, it didn't end well. To this day I gag upon hearing "fish taco".

[@nicholasperry3986]

I still haven't seen liver and onions. And i still dont like it. See if you can change that Tom!

[@gentileogoyim1114]

So if you haven’t a smoker just frying it will be fine no matter the way. It’s just a gimmick.

[@edjones2199]

Maybe a slice of avocado with a squeeze of lime and maybe that maybe that be awesome to I guess there’s 10 ways to go but I really did like your seasoning in the in the you know so awesome