Crispy fish tacos

main dish salad dinner
Total: 1 hr | Active: 1 hr

Every time we eat these fish tacos, we feel as if we're on holiday – with the sand under our feet, the sound of the waves, surfers in the distance and the warmth of the mid-day sun on our skin. We enjoy them best with a host of good friends around a big table with nachos and Coronas. A little tip from the kitchen: Keep the batter and beer chilled for a crispier crumb coating. Don’t overfill the cooking pot when deep-frying and serve immediately for the best texture.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 people

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

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.

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