Crispy beer-battered tacos with a light slaw and a smoky chipotle crème fraîche. So delicious!
Course: Main Course
Servings: 6
EQUIPMENT
large pot for deep frying
wire rack with paper towel underneath
Ingredients
Fish
1 lbor 1/2 kgcod sliced into 1 inch (2 cm) strips
1 cupall purpose flour
3/4tspbaking powder
1tsppaprika
1tspsalt
1tspgarlic powder
1 1/4cupbeer
canola oil for deep frying
white corn tortillas
Slaw
1cupred cabbageshredded
1cupgreen cabbageshredded
1jalapenodiced
1roma tomatochopped
1/2cupred oniondiced
1/2 cupcilantrochopped
1 1/2tbspolive oil
juice of one lime
salt and pepper to taste
Chipotle Crema
1/3 cupcrème fraîche
juice of 1/2 lime
1/4tsp (or more)chipotle powder
salt to taste
Garnish (Optional)
guacamole
sliced radishes
chopped cilantro
Instructions
Prepare the batter. Place flour, baking powder and seasonings in a large bowl. Add beer and stir to combine, Use a whisk if necessary to remove any lumps. Set aside.
Prepare the slaw. Add cabbage, jalapeno, tomato, onion and cilantro to a large bowl. Add olive oil, lime juice and salt and pepper. Stir to combine.
Prepare the crema. Combine crème fraîche, chipotle, lime juice in a small bowl. Season to taste with salt.
Prepare the fish. Heat canola oil in a large pot (I normally have an inch of oil in the pot). Oil is ready when you place a drop of batter into the oil and it starts to bubble up. Working in small batches, coat the fish in batter then place into oil and fry until batter is golden brown and fish is cooked through (approximately 2 - 3 minutes per side). Transfer cooked fish to wire rack to drain off excess oil.
Prepare the garnish, if using.
Heat up tortillas individually in a frying pan until lightly browned.
To serve, add some slaw to each corn tortilla, top with 1 to 2 pieces of fish, drizzle with crema and garnish. Enjoy!