Crispy Tempura Fish Tacos Recipe
Beer battered tempura cod, mango-cabbage slaw, sweet chili, ginger aioli
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Ingredients
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Tempura Fish
Mango-Cabbage Slaw
Ginger Aioli
Tacos
Method
Tempura Fish Preparation
- 1
Prepare the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually pour in the beer while whisking until the batter is smooth and well combined.
- 2
Heat the Oil
In a deep frying pot or large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Cod
Dip each cod fillet into the tempura batter, allowing any excess batter to drip off. Carefully place the battered fish into the hot oil. Fry in batches for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels.
Mango-Cabbage Slaw Preparation
- 4
Mix the Slaw Ingredients
In a large bowl, combine the shredded cabbage, diced mango, grated carrot, chopped cilantro, lime juice, and salt. Toss well to combine and set aside to let the flavors meld.
Ginger Aioli Preparation
- 5
Prepare the Aioli
In a small bowl, mix together the mayonnaise, grated ginger, minced garlic, lime juice, and salt to taste. Stir until smooth and well combined.
Assembling the Tacos
- 6
Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and pliable.
- 7
Assemble the Tacos
On each warm tortilla, place a few pieces of the crispy tempura fish, top with a generous amount of mango-cabbage slaw, and drizzle with ginger aioli.
- 8
Serve
Serve the tacos immediately with lime wedges on the side for extra flavor.
