Fried Fish Tacos Recipe
3 soft flour tortillas, filled with beer battered and golden fried pieces of Haddock, cabbage slaw, pico de gallo & chipolte aioli, served with coleslaw and fries.
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Ingredients
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Taco Filling
Cabbage Slaw
Pico de Gallo
Chipotle Aioli
To Serve
Method
Prepare Taco Filling
- 1
Prepare the Batter
In a large bowl, mix the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the beer until a smooth batter forms. Let it rest for 15 minutes.
- 2
Cook the Haddock
Heat vegetable oil in a large skillet over medium-high heat. Dip each piece of haddock into the batter, allowing excess to drip off, then carefully place it in the hot oil. Fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare Cabbage Slaw
- 3
Mix the Slaw Ingredients
In a large bowl, combine shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Toss until well combined. Refrigerate until ready to serve.
Prepare Pico de Gallo
- 4
Combine Ingredients
In a bowl, mix diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Stir gently to combine. Set aside.
Prepare Chipotle Aioli
- 5
Make the Aioli
In a small bowl, whisk together mayonnaise, minced chipotle peppers, lime juice, minced garlic, and salt. Adjust seasoning to taste.
Assemble Tacos
- 6
Build the Tacos
Warm the soft flour tortillas in a skillet or microwave. Layer fried haddock, cabbage slaw, pico de gallo, and chipotle aioli on each tortilla. Top with additional cilantro if desired.
Serve
- 7
Plate and Enjoy
Serve the tacos with a side of coleslaw and fries if desired.