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Crispy Fish Tacos

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5 from 1 review

These Baja-inspired fish tacos are the perfect balance of flavours and textures. They’re loaded with crispy beer-battered fish, a zingy cabbage slaw, sweet and sour pickled chillies and a chipotle crema.

  • Author: zenak
  • Prep Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 tacos 1x

Ingredients

Scale

For the cabbage slaw: 

  • ½ white cabbage, thinly sliced
  • ½ red onion, thinly sliced
  • 1 jalapeño, thinly sliced (optional)
  • 20g fresh coriander, roughly chopped
  • 2 limes, juice only

For the quick-pickled chillies: 

  • 100ml white wine vinegar
  • 30g caster sugar
  • 2 large red chillies, thinly sliced

For the chipotle crema:

  • 100g mayonnaise (vegan or regular)
  • 1 tsp chipotle paste (or more for added heat)
  • 2 garlic cloves, minced
  • ½ lime, juice only

For the fish:

  • 750ml vegetable or sunflower oil, for frying
  • 2 x 250g cod loin or fillet
  • 3 tbsp plain flour

For the batter: 

  • 130g plain flour, plus 2 tbsp for dusting the fish
  • 30g cornflour
  • 1 tsp baking powder
  • 1 tsp Mexican chilli powder
  • 1 tsp salt
  • 250ml cold beer

To serve: 

  • 12 soft taco shells

Instructions

  1. Place the cabbage, onion, coriander and lime juice in a large mixing bowl. Season generously with salt and pepper, toss to coat and let sit in the fridge while you prepare the other components – the flavour will develop as it sits.
  2. In a small mixing bowl, combine the mayonnaise, chipotle paste, garlic and lime juice. Season with salt and pepper, mix to combine and refrigerate until ready to use.
  3. Place the white wine vinegar and caster sugar in a small saucepan and bring to a simmer over a high heat, stirring constantly to dissolve the sugar. Add the chillies, remove the saucepan from the heat and leave to cool while you move onto the fish.
  4. Pour the vegetable oil in a large saucepan, ensuring it’s no more than half full. Heat over medium-high heat to 180°C. If you don’t have a food thermometer, place the handle of a wooden spoon into the oil: the oil will bubble rapidly around it when it’s ready for frying.
  5. Pat the cod dry with kitchen towel. Slice each loin into 6 strips and season with salt and pepper.
  6. Place the plain flour, cornflour, baking powder, Mexican chilli powder and salt in a mixing bowl. Add the ice-cold beer and whisk until just combined.
  7. Dip each cod strip into the batter to fully coat, then gently shake off the excess. Fry in batches for 4 minutes per batch, then transfer to a wire rack to drain.
  8. Set a frying pan over a medium-high heat. Toast your soft taco shells for 20 seconds-ish per side then transfer to a clean tea towel and cover.
  9. Assembly time, finally! Top each taco shell with a tablespoon or two of slaw and a piece of fish. Drizzle the chipotle crema over the top, which you can loosen with a tablespoon or two of water if needed, then finish with some drained pickled chillies – enjoy.

Find it online: https://zenaskitchen.com/crispy-fish-tacos/

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