beer battered fish tacos with crema slaw
Living in so-cal we are basically at the birth place of the fish taco. Which is why it’s a solid part of our taco tuesday rotation, be it grilled, fried, or battered. And while all are excellent in their own right, there is nothing quite like a beer battered fish taco.
Ingredients:
2 lbs cod, cut into 1 inch by 4 inch strips
avocado oil, enough to coat 1/2 inch up from the bottom of a large cast iron skillet
2 cups flour
2 tsp sea salt
2 tsp trader joe’s onion salt
2 tsp paprika
1 - 2 bottles of beer
flour tortillas
1/2 head cabbage, shredded
½ bunch cilantro leaves
1 shallot, thinly sliced
¼ cup crema
juice of 1 ½ limes, divided
1 avocado
sea salt
Directions:
In a medium sized bowl, whisk flour, salt, onion salt, and paprika untiil combined. Add beer to mixture in stages, whisking to combine with dry ingredients after each addition, until it comes to the right consistancy. Bather should be thick enough to stay on the fish, but not bulky.
Heat oil in a large cast iron skillet to medium-high heat. Test for readiness by placing the handle of a wooden spoon in the oil. If bubbles form around the handle, it’s ready.
Working in batches, dip each piece of fish into the batter mixture until fully coated, being careful not to over crowed your pan.
Fry on each side, until golden brown all over.
Pull out cooked fish and place on paper towel lined tray. Sprinkle salt over top of each piece.
Heat tortillas over the stove and wrap in kitchen towel to keep warm.
Toss together cabbage, cilantro, shallots, crema, and juice of 1 lime.
Mash avocado with juice of ½ lime and a pinch of salt.
Spread avocado on tortilla, top with piece of fish and cabbage slaw. Finish with salsa.