Description
Bring your Mexican date night home with these Crispy Beer Battered Fish Tacos that are perfect for pairing with a margarita and chips and salsa.
Ingredients
- FOR THE SLAW:
- ⅔ heads Red Cabbage, Shredded
- 1 Large Carrot, Grated
- ½ Red Onion, Thinly Sliced
- ½ cups Apple Cider Vinegar Or Red Wine Vinegar
- ¼ cups Water
- ½ teaspoons Salt
- ½ teaspoons Brown Sugar
- 1 teaspoon Red Pepper Flakes
- FOR THE FISH:
- 1 quart Vegetable Oil, For Frying
- 1 pound Thick-cut Cod Pieces
- ½ cups All-purpose Flour
- 1 Tablespoon Garlic Powder
- 1 teaspoon Kosher Salt
- 1 teaspoon Black Pepper
- 1 Egg, Beaten
- 6 ounces, fluid Light Beer
- FOR THE TACOS:
- 10 Corn Or Flour Tortillas, Toasted
- Lime Wedges, Guacamole, And Salsa, For Serving
Preparation
For the slaw:
Combine cabbage, carrot, and onion in a large bowl. Combine remaining ingredients in a separate bowl and then pour over cabbage mixture and stir. Set aside until 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 365ºF (185ºC). Pat fish dry and season with salt and pepper.
While oil comes to temperature, combine flour, garlic powder, salt, and pepper. Stir egg into dry ingredients. Gradually mix in 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.
