Crispy fish tacos

Name: Crispy fish tacos
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tbsp apple vinegar; 2 tbsp lime juice; 180 g crème fraîche; 1 tsp liquid honey; ½ tsp chilli flakes; ½ tsp ground cumin; 1 tsp paprika; 1 ¾ tsp salt; 300 g red cabbage; 1 red onion; 1 apple; 1 bunch coriander; 120 g white flour; 1 tbsp Maizena cornflour; 1 tsp baking powder; 2 ½ dl beer; 4 tbsp white flour; 600 g Royal cod fillets (MSC); a little pepper; oil , for deep-frying; 8 mini-tortillas; 2 ripe avocados; 1 lime

Ingredients

4 people

Hint:

Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Coleslaw

2 tbsp apple vinegar

2 tbsp lime juice

180 g crème fraîche

1 tsp liquid honey

½ tsp chilli flakes

½ tsp ground cumin

½ tsp paprika

½ tsp salt

300 g red cabbage, cut into thin slices

1 red onion, cut into thin slices

1 apple, cut into thin slices

½ bunch coriander, roughly chopped

Beer batter

120 g white flour

1 tbsp Maizena cornflour

1 tsp baking powder

½ tsp paprika

1 tsp salt

2 ½ dl beer, chilled

Fish

4 tbsp white flour

600 g Royal cod fillets (MSC), cut into strips approx. 2 cm wide

¼ tsp salt

a little pepper

To deep-fry

oil, for deep-frying

Tacos

8 mini-tortillas

2 ripe avocados, in slices

½ bunch coriander, leaves torn off

1 lime, cut into wedges

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Utensils

One casserole dish (approx. 24 cm in diameter) with lid

How it's done

Coleslaw

Place the vinegar in a bowl along with all the other ingredients up to and including the salt, mix well. Set aside 4 tbsp of the dressing. Add the cabbage and all the other ingredients up to and including the coriander, mix. Cover and chill the coleslaw and the reserved dressing.

Beer batter

In a bowl, mix the flour with all the other ingredients up to and including the salt. Pour in the beer, mix well until you have a smooth batter.

Fish

Empty the flour into a shallow dish. Pat the fish dry, season, toss it in the flour in batches, then shake off the excess.

To deep-fry

Preheat the oven to 60 °C, warm the platter and plates. Fill a pot to ⅓ with oil and heat it to approx. 175 °C. Dip the individual pieces of fish in the batter, place in the hot oil, fry for approx. 4 mins. until golden brown, turning once. Remove and drain on paper towels, then keep warm in the oven with the door slightly ajar.

Tacos

Heat the tortillas according to the packet instructions. Add the coleslaw, fish, avocado and coriander. Drizzle with the remainder of the dressing, fold the tortillas as desired, serve with the lime wedges.

How-tos

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«Crispy fish tacos»

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4 people

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