Crispy Beer Battered Fish Tacos
These Crispy Beer Battered Fish Tacos bring warmer weather right to your kitchen!
THE RECIPE
INGREDIENTS
For the Slaw:
- ⅔ head red cabbage, shredded
- 1 large carrot, grated
- ½ red onion, thinly sliced
- ½ cup apple cider vinegar or red wine vinegar
- ¼ cup water
- ½ teaspoon salt
- ½ teaspoon brown sugar
- 1 teaspoon red pepper flakes
For the Fish:
- 1 quart vegetable, for frying
- 1 pound thick-cut cod pieces
- ½ cup all-purpose flour
- 1 tbsp garlic powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 egg, beaten
- 6 oz light beer
- 8-10 corn or flour tortillas, toasted
- Lime wedges, guacamole, and salsa, for serving
INSTRUCTIONS
For the Slaw:
- Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Set aside until your fish is ready. This step can be made 2 hours ahead of time if you wish.
For the Fish:
- Heat oil in a deep Dutch oven to 365 degrees F (185 degrees C). Pat the fish dry, and season with salt and pepper.
- While the oil comes to temp, combine flour, garlic powder, 1 teaspoons salt, and 1 teaspoons pepper. Stir egg into dry ingredients.
- Gradually mix in the beer until a thin batter is formed.
- Dip fish fillets into the batter, then drop one at a time into hot oil.
- Fry fish, turning once until both sides are golden brown.
- Drain on paper towels, and serve warm.
- To assemble tacos, place a few large pieces of the fish into a warmed tortilla, Top with a squeeze of lime, a spoonful of guacamole, a bit of salsa, and 2 tablespoons of the slaw. Serve immediately.
Source: mymoderncookery.com
