Crispy Fish Tacos Recipe
box car beer battered cod, corn tortillas, red cabbage slaw, sriracha ranch, lime, fried jalapeño, avocado, cotija, tortilla chips, white queso
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Ingredients
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Fish
Slaw
Sriracha Ranch
Tacos
Method
Fish Preparation
- 1
Make the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until the batter is smooth.
- 2
Fry the Cod
Heat oil in a deep fryer or large pot to 350°F (175°C). Cut cod fillets into desired taco-sized pieces. Dip each piece into the batter, allowing excess to drip off. Carefully place in hot oil and fry until golden and crispy, about 4-5 minutes. Remove and drain on paper towels.
Slaw Preparation
- 3
Prepare the Slaw
In a large bowl, mix together the shredded red cabbage and carrot. Add lime juice and salt, tossing to combine. Set aside to let flavors meld.
Sriracha Ranch Preparation
- 4
Mix the Sriracha Ranch
In a small bowl, combine ranch dressing and sriracha sauce. Stir until well mixed. Adjust sriracha to taste for desired spiciness.
Taco Assembly
- 5
Assemble Tacos
Warm the corn tortillas in a dry skillet for about 30 seconds on each side. Place a piece of fried cod on each tortilla, followed by a generous portion of slaw, a few slices of avocado, fried jalapeños, and crumbled cotija cheese.
- 6
Serve
Drizzle with sriracha ranch and serve with tortilla chips and white queso on the side. Enjoy your crispy fish tacos!
