Crispy Tempura Fish Tacos (3 Tacos) Recipe
Beer-battered fried cod, Mango-pepper slaw, Sweet chili, Candied ginger aioli
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Ingredients
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Tempura Fish
Mango-Pepper Slaw
Candied Ginger Aioli
Taco Assembly
Method
Tempura Fish
- 1
Prepare the Batter
In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt. Gradually pour in the cold beer while whisking until the batter is smooth and slightly thick.
- 2
Heat the Oil
In a deep frying pan or pot, heat oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Fish
Cut the cod fillets into bite-sized pieces. Dip each piece into the batter, letting excess drip off, and carefully place into the hot oil. Fry in batches for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Mango-Pepper Slaw
- 4
Mix the Ingredients
In a large bowl, combine diced mango, sliced red bell pepper, shredded green cabbage, and chopped green onions.
- 5
Dress the Slaw
In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over the slaw and toss to combine. Set aside to let the flavors meld.
Candied Ginger Aioli
- 6
Prepare the Aioli
In a medium bowl, mix mayonnaise, minced candied ginger, minced garlic, lemon juice, and salt until smooth. Adjust seasoning to taste.
Taco Assembly
- 7
Warm the Tortillas
In a dry skillet, heat the corn tortillas for about 30 seconds on each side until warm and pliable.
- 8
Assemble the Tacos
Place a few pieces of fried cod on each tortilla. Top with mango-pepper slaw and drizzle with candied ginger aioli. Garnish with chopped cilantro.
- 9
Serve
Serve immediately while hot and crispy.
