Ingredients:

  • 5 lbs White Fish Fillets (Cod, Haddock, or Pollock), cut into 1-inch thick strips
  • 1 cup All-Purpose (Plain) Flour
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Cold Lager Beer (or sparkling water)
  • 3 cups Vegetable Oil (for frying)
  • 4 cups Green Cabbage, thinly shredded
  • 1/4 cup Red Onion, thinly sliced
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Lime Juice (freshly squeezed)
  • 1/2 tsp Chipotle Powder (or smoked paprika)
  • Salt and Pepper, To taste
  • 1/2 cup Greek Yogurt (full-fat recommended)
  • 1 small Avocado
  • 1 Tbsp Lime Juice
  • 1-2 Tbsp Water
  • Pinch Salt (for drizzle)
  • 12 count Corn or Flour Tortillas (small, street taco size)

Instructions:

  1. Combine Slaw Ingredients: In a medium bowl, whisk together the mayonnaise, lime juice, chipotle powder, salt, and pepper.
  2. Dress the Slaw: Add the shredded cabbage, red onion, and coriander to the dressing. Toss thoroughly. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  3. Prepare the Crema: In a small blender, combine the Greek yogurt, avocado, lime juice, water, and salt. Blend until completely smooth and creamy. Set aside in the fridge.
  4. Pat the Fish Dry: Pat the cod strips completely dry with kitchen paper to ensure the batter adheres. Season lightly with salt and pepper.
  5. Mix the Dry Batter: In a separate bowl, whisk together the flour, baking powder, 1 tsp salt, and 1/2 tsp pepper.
  6. Form the Wet Batter: Gradually whisk in the cold lager beer until a thick, slightly lumpy batter forms. Do not overmix.
  7. Heat the Oil: Pour 3 inches of oil into a heavy-bottomed pan. Heat over medium-high heat until the temperature reaches 350°F (175°C). Use a deep-fry thermometer to verify.
  8. Fry the Fish: Working in small batches, dip each strip of cod into the batter, coating fully. Carefully lower the fish into the hot oil.
  9. Cook and Drain: Fry for 3–4 minutes per batch, turning halfway, until the batter is deep golden brown and crispy. Remove and place immediately onto a wire cooling rack (not paper towels) to drain excess oil. Sprinkle lightly with sea salt while hot.
  10. Warm the Tortillas: Heat the tortillas in a dry skillet for 30 seconds per side, or microwave until warm and pliable.
  11. Assemble the Tacos: Lay out the warm tortillas. Place 1-2 pieces of crispy fish in the center of each. Top generously with the chilled Chipotle-Lime Slaw and finish with a drizzle of the Creamy Avocado Drizzle. Serve immediately with extra lime wedges.