Notes

Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode the trio prepared the listener for spring and featured Sue-Anne Staff Loved By Lu Riesling, Balthasar Ress Hattenheimer Schutzenhaus Riesling Kabinett, Alpine Valley Sauvignon Blanc, and Bertani Villa Novare Valpolicella Classico.

Have a listen!

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This month's recipe is for delicious Fish Tacos:

1 litre vegetable oil
12 to 16 soft corn tortillas
1 cup all-purpose flour
2 teaspoons salt
1 355 mL beer
1 pound fish fillet (any type of flaky white fish like cod) cut into 3- by 1-inch strips

Have some of the following condiments to build your own taco: shredded lettuce, sour cream, avocado slices, chopped mango, chopped tomato, chopped or sliced radish, red or green salsa, lime wedges, cilantro and hot sauce.

Preheat oven to 350°F.

Heat 2cm of oil in a 10-inch heavy pot (5cm deep) over moderate heat until a deep-fat thermometer registers 180C/360°F.

Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.

While tortillas warm, stir together flour and salt in a large bowl, then stir in beer (batter will be thick). Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.

Assemble tacos with warm tortillas, fish, and accompaniments.

If you are serving Riesling with your Fish Tacos, use sweeter flavoured condiments such as mango, avocado, green salsa and a bit of hot sauce. If you are serving Sauvignon Blanc include some savoury/citrus condiments like lime and cilantro. If you are serving Valpolicella, stick with tomato, lettuce and cilantro. Have fun and experiment.