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fried fish tacos

awesome fried fish tacos

The perfect combination of crunchy, creamy, crispy, tart and sweet. All in one hand-held treat.

Try Bobby Flay's Red Cabbage Slaw with this one.  Perfect together.

Servings 8 tacos
Author Rosemary Stelmach

Ingredients

Chipotle Cream

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 canned chipotle pepper in adobo sauce, seeded and minced
  • 1/2 teaspoon adobo sauce (from can of chipotle peppers)
  • 1/2 teaspoon lime zest
  • 1 tablespoon lime juice (from 1/2 lime)
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon kosher salt

Fish Tacos

  • 1 cup flour
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1 cup lager beer
  • 2 cups vegetable oil
  • 16 ounces fresh cod, cut in sticks
  • kosher salt, for seasoning
  • freshly ground black pepper
  • 8 - 6" flour tortillas, lightly grilled
  • 1 medium avocado, peeled and sliced
  • 1 lime, cut in slices or wedges
  • 2 cups red cabbage slaw or similar
  • 1/2 cup chipotle cream or sour cream
  • chopped fresh cilantro, for garnish

Instructions

Chipotle Cream

  1. Place all ingredients in a medium bowl.  Stir well to blend.  Cover and place in refrigerator until ready to use.

  2. NOTE:  If cream is very thick, add a few drops of water to thin it to drizzling consistency.

Fish Tacos

  1. Combine the flour, cayenne pepper, egg and beer in a large bowl.  Mix well and let it sit at room temperature.

  2. Line a baking sheet with several layers of paper toweling.  Place it near the pan, to hold the cooked fish strips.

  3. Pour oil in a medium pan (10-inch) and preheat over medium heat.  Season fish on all sides with salt.  Place the fish in the bowl with the batter.  Carefully turn each piece, so that all sides are coated.

  4. When oil is hot, place about 5 pieces of fish in pan.  Make sure the sides are not touching.  Once the fish begins to brown after about 3 to 4 minutes, flip it over to continue cooking on the other side.  The fish should be done after an additional 2 to 3 minutes.

  5. Using tongs, remove fish from pan and place on prepared baking sheet.  Season to taste with salt and pepper.

  6. While fish is cooking, heat the tortillas by wrapping the stack in a clean cloth towel and placing in microwave for 30 seconds.

  7. To serve tacos, all components can be placed on a platter or tray for do-it-yourself creations.  Or, while holding the folded tortilla in the palm of your hand, place two or three pieces of fried fish in the curved tortilla.  Tuck a few slices of avocado along one side.  Squeeze some lime juice over taco.  Top with some slaw and cream.  Garnish with a sprinkling of cilantro.