Crispy Fish Tacos Recipe
beer battered cod, radish slaw, cilantro, avocado, lime, fire-roasted jalapeño crema, corn tortillas
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Ingredients
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Fish
Radish Slaw
Crema
Tacos
Method
Frying the Fish
- 1
Prepare the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Gradually add the beer while stirring until the batter is smooth and thick.
- 2
Heat the Oil
In a deep skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Dip each cod fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Preparing the Radish Slaw
- 4
Mix Slaw Ingredients
In a large bowl, combine the sliced radishes, shredded cabbage, grated carrot, lime juice, salt, and pepper. Toss until well mixed and set aside to let the flavors meld.
Making the Crema
- 5
Combine Crema Ingredients
In a small bowl, mix together the sour cream, chopped fire-roasted jalapeños, and lime juice until smooth and well combined. Set aside.
Assembling the Tacos
- 6
- 7
Assemble the Tacos
Place a few pieces of fried cod on each tortilla. Top with radish slaw, slices of avocado, and a drizzle of jalapeño crema. Garnish with fresh cilantro and serve with lime wedges on the side.