Tailgating Recipes to Make Summer Parties Sizzle
● By Family Features
Whether hosting an outdoor celebration or tailgating in the summer sun, serve your friends and family the traditional, time-honored tailgating recipes they love but spice it up with a flavorful Mexican twist.
No matter the reason for gathering your favorite people together, a true celebration is defined by an assortment of delicious recipes made from authentic, quality ingredients. Summer is the thirstiest time of the year and Mexican beer is the ideal refreshment to help beat the heat. One must-have ingredient for your party is Montejo, the only unapologetically Mexican import in the U.S. market. This golden lager beer, with more than 100 years of Mexican brewing tradition, is perfect for parties and barbecues, pairs well with Latin cuisine and so much more.
Party goers will love to crunch (and dip) into this recipe for sea bass, which features a delicious Montejo beer batter and a creamy dip made from Mexican crema, mayonnaise and malt vinegar. Sharing a plate of French fries, a basket of chicken wings or another grilled dish is only made better with a side of this sweet and spicy Montejo barbecue sauce.
To find out where to purchase Montejo, visit www.montejo.com.
Photo courtesy of Getty Images
Battered Sea Bass
- 4.5 ounces all-purpose flour
- 4.5 ounces rice flour
- 3/4 teaspoon baking soda
- 1.5 teaspoons salt
- 1 tablespoon sugar
- 12 ounces Montejo beer
- 1.5 pounds sea bass fillets, skin removed
- 3/4 cup Mexican crema
- 1/4 cup mayonnaise
- 3 tablespoons malt vinegar
- 2 ounces chives, sliced thin
- Salt, to taste
- For batter, mix all dry ingredients into bowl and mix together using whisk. Add beer and slowly whisk, making sure batter is smooth with no clumps. Set aside.
- For fish, rinse fillets in cold water and pat dry with paper towel. Cut fillets lengthwise down middle.
- To cook fish, fill 10-inch sauté pan half way with preferred fry oil. On medium heat bring oil to about 320-335°F.
- Dip fish into batter and coat evenly. Place fish into hot oil for about 4 minutes and flip. Cook for another 4 minutes. Batter should be golden brown. Remove fish from oil and place onto paper towel to absorb excess oil. Repeat process until all fish fillets are cooked.
- For dipping sauce, in small bowl place all dipping sauce ingredients and mix together with whisk until incorporated together. Place dip in small bowl and refrigerate up to 2 days.
- Serve fried fish with dipping sauce and favorite French fries.
- 12 ounces Montejo beer
- 2 cups ketchup
- 4 ounces brown sugar
- 4 ounces mustard
- 4 ounces apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 4 ounces dried Spanish chorizo, thinly sliced
- 3 ounces honey or agave
- 1/2 onion, minced
- 2 cloves garlic, minced
- Mix all ingredients into heavy bottomed pot. Cook on low for 1-2 hours stirring every 10-15 minutes. Cook until liquid is reduced by half. Pass sauce through strainer, discarding bits of chorizo, onion and garlic left behind.
- Use with any favorite grilled foods, chicken fingers or French fries.