Photos by Jamie Plain
Nothing captures the essence of summer quite like fresh, vibrant flavors and nostalgic, campfire-inspired treats. First, we have beer battered fish tacos — perfect for a beachside bite, even if you’re just in your backyard. Then, cool off with espresso s’mores popsicles, a frozen twist on the classic bonfire favorite, blending espresso, creamy chocolate, toasted marshmallow, and crunchy graham crackers. These treats are a celebration of sunshine, long days, and warm nights. So grab your ingredients and let’s bring summer to life — one bite at a time!
Beer Battered Fish Tacos
Ingredients:
Corn tortillas
1 1/2 pounds fresh cod (cut into about inch strips)
12 oz (1 can) light beer
2 1/4 cups all-purpose flour
1 tsp baking powder
4 tsp sea salt
cayenne pepper (to taste)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
canola/vegetable oil for frying (about 3 inches high in pan)
Sauce:
1/2 cup mayonnaise
2 Tbsp Sriracha sauce
1 Tbsp lime juice
1 tsp honey
1/4 tsp garlic powder
Optional toppings: Shredded cabbage, chopped cilantro, jalapenos, pico, avocado, lime wedges
Instructions:
1. Make the sauce: In a small mixing bowl, whisk together all the sauce ingredients until completely smooth. Refrigerate before serving.
2. To make the cod, whisk together beer, 1 1/4 cups of the flour, baking powder, and 1 1/2 tsps of salt in a medium bowl until no lumps remain. The consistency should be a bit runnier than pancake batter.
3. In a shallow bowl, combine remaining 1 cup flour, 2 tsp salt, cayenne pepper and garlic powder.
4. Heat the oil in a large pot over high heat until 350°F. Season fish with remaining salt. Working one piece at a time, dip fish in the flour mixture, turning to coat it completely. Then dip into batter, letting the excess drip off. Carefully add the fish to oil and cook 4-5min, then flip and cook until golden (2-3min more). Using a slotted spoon, transfer the fish to a paper towel-lined plate. Repeat with the remaining fish (ensuring the oil remains around 350°F).
Espresso S’mores Fudgsicles
Fudgsicles
2 cup heavy cream
1 cup milk
1 cup sugar
3 Tbsp unsweetened cocoa powder
3 Tbsp instant espresso powder
8 oz. chocolate
crumbled graham crackers to taste
Marshmallow Fluff:
1/3 cup water
3/4 cup sugar
3/4 cup light corn syrup
3 egg whites
1/2 tsp cream tartar
1 tsp vanilla extract
Instructions:
1. Make the fudgsicles: Combine heavy cream, milk, sugar, espresso, and cocoa powder into a small saucepan over medium heat and whisk until combined and the liquid is at a low simmer.
2. Add the chocolate and continue to whisk until all the chocolate has melted.
3. Remove from heat and let sit about 5min to cool and thicken.
4. Pour the sauce mixture into popsicle molds about 3/4 of the way, then top with some graham cracker crumbs (optional – you can also stir some graham crackers throughout the entire mixture).
5. Place the lid on the popsicle mold and add the sticks. Place in the freezer for 5+ hours.
6. Make the marshmallow fluff: Place egg whites and cream of tartar into a stand mixer fitted with a whisk attachment. Beat until soft peaks form (you can prepare sugar mixture as they beat, just keep checking on them).
7. While the egg whites are beating, pour water, sugar, and light corn syrup into a medium sized saucepan to melt the sugar over low heat. Once it melts, raise the heat to medium and allow the mixture to simmer until it reaches 240°F.
8. Once the sugar mixture has reached 240°F and the egg whites have formed soft peaks, very carefully pour the mixture into the egg whites (while it is on and the whisk is still moving), in a slow and steady stream until fully incorporated.
9. Raise the mixture speed to high and continue to beat until it looks light, flossy and fluffy (around 8min). Add vanilla and continue to beat for another minute.
10. Remove the ice cream bars from the popsicle molds and carefully spread an even layer of fluff around each bar, then torch the entire surface area of the fluff. You can also sprinkle more graham crackers onto the surface. Serve immediately or keep frozen on a parchment lined baking sheet for up to two days. OL
