Ingredients:

  • 5 lb Cod fillets (skinless, boneless), cut into strips
  • 1 cup All-purpose flour
  • 1/2 cup Corn starch
  • 1 tsp Baking powder
  • 1 tsp Salt (plus extra for seasoning)
  • 1/2 tsp Black pepper
  • 1 cup Ice-cold lager or beer
  • 3 cups Vegetable or Canola oil (for frying)
  • 3 cups Green cabbage, finely shredded
  • 1 cup Red cabbage, finely shredded
  • 1/2 cup Carrots, shredded
  • 1/2 cup Fresh coriander (cilantro), chopped
  • 3 tbsp Lime juice, freshly squeezed (for slaw)
  • 1 tbsp Cider vinegar
  • 1 tsp Granulated sugar
  • 1/2 tsp Salt (for slaw)
  • 1/2 cup Mayonnaise (full-fat recommended)
  • 1/4 cup Sour cream or Mexican Crema
  • 1–2 tsp Chipotle peppers in adobo sauce
  • 1 clove Garlic, minced
  • 1 tbsp Lime juice (for crema)
  • 1 tbsp Water or milk (to thin)
  • Pinch Salt (for crema)
  • 12 Corn or Flour tortillas
  • 2 Lime wedges (for garnish)

Instructions:

  1. Prepare the Chipotle Crema: Combine the mayonnaise, sour cream, chipotle pepper/adobo sauce, minced garlic, lime juice, and thinning liquid (water or milk) in a small bowl. Whisk until smooth. Taste and adjust salt or heat. Cover and refrigerate; allow flavours to marry for at least 30 minutes.
  2. Mix the Lime Slaw: In a large bowl, combine shredded cabbages, carrots, and coriander. In a separate small bowl, whisk together the lime juice, cider vinegar, sugar, and salt. Pour dressing over the vegetables and toss thoroughly. Cover and refrigerate for 30 minutes to an hour; the acidity will slightly wilt the cabbage, making it tender-crisp.
  3. Heat the Oil: Pour frying oil into a Dutch oven until it reaches a depth of about 1.5 inches (4 cm). Heat the oil slowly to a steady temperature of 350°F (175°C). Use a deep-fry thermometer to maintain accuracy.
  4. Prepare the Fish and Batter: Pat the cod pieces bone-dry using kitchen paper. Season lightly with salt and pepper. In a large bowl, whisk together the flour, corn starch, baking powder, salt, and pepper. Pour the ice-cold lager into the dry ingredients and whisk briefly until just combined. The batter should still be lumpy—over-mixing makes the crust chewy. Keep the batter cold!
  5. Fry the Cod: Dip a few pieces of cod (3-4 at a time) into the cold batter, ensuring they are fully coated. Carefully lower the fish pieces into the hot oil. Do not overcrowd the pot. Fry for 3–4 minutes, flipping occasionally, until deeply golden brown and crispy. Remove the fish and place immediately on a wire rack to drain excess oil. Immediately sprinkle the hot fish lightly with salt.
  6. Warm the Tortillas: Lightly char the tortillas directly over a gas flame for 10-15 seconds per side, or heat them in a dry pan until pliable and warm. Stack them and wrap them in a clean tea towel to keep them soft.
  7. Assemble the Tacos: Place 1–2 pieces of crispy cod into the centre of a warm tortilla. Top generously with the lime slaw, followed by a drizzle of the Chipotle Crema. Serve immediately with extra lime wedges.