Crispy Tempura Fish Tacos (2 Tacos) Recipe
Beer battered tempura cod, cabbage mango slaw, and sweet chili ginger aioli
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Ingredients
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Tempura Fish
Cabbage Mango Slaw
Sweet Chili Ginger Aioli
Tacos
Method
Tempura Fish
- 1
Prepare the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the cold beer until the mixture is smooth and slightly thick.
- 2
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 3
Batter and Fry the Cod
Dip each cod fillet into the tempura batter, allowing excess to drip off. Carefully place the battered fish into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy. Remove and drain on paper towels.
Cabbage Mango Slaw
- 4
Mix the Slaw
In a large bowl, combine the sliced cabbage, diced mango, sliced red bell pepper, chopped cilantro, lime juice, and salt. Toss until well mixed and set aside to let the flavors meld.
Sweet Chili Ginger Aioli
- 5
Prepare the Aioli
In a small bowl, combine mayonnaise, sweet chili sauce, grated ginger, minced garlic, and lime juice. Mix until smooth and well-blended.
Tacos Assembly
- 6
Warm the Tortillas
Lightly heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm.
- 7
Assemble the Tacos
Place a few pieces of crispy tempura fish on each tortilla, top with cabbage mango slaw, and drizzle with sweet chili ginger aioli. Serve immediately.
