Ingredients:

  • 5 lbs Firm white fish (Cod, Haddock, or Tilapia), cut into 1-inch thick strips
  • 1 cup All-Purpose Flour, plus extra for dredging
  • 1/4 cup Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Coarse sea salt
  • 1/2 tsp Freshly ground Black Pepper
  • 1 cup Very cold Lager or Pale Ale
  • 4 cups Vegetable or Canola Oil, for frying
  • 4 cups Green Cabbage, thinly shredded
  • 1/4 cup Very thinly sliced Red Onion
  • 1/4 cup Roughly chopped Fresh Cilantro
  • 3 Tbsp Freshly squeezed Lime Juice (for slaw)
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Light Olive Oil
  • 1/4 tsp Sugar
  • 1/2 cup Mexican Crema or Sour Cream
  • 2 Tbsp Freshly squeezed Lime Juice (for crema)
  • 1/2 tsp Finely grated Lime Zest
  • 1-2 tsp Water (optional, for crema)
  • 12 small (6-inch) corn or flour tortillas
  • Lime wedges, for garnish

Instructions:

  1. Prepare the Slaw & Crema: Whisk all slaw ingredients together (cabbage, red onion, cilantro, lime juice, vinegar, olive oil, sugar, salt, pepper); set aside to marinate. Whisk all crema ingredients together (crema/sour cream, lime juice, zest, water if needed, salt); cover and chill.
  2. Prepare the Fish Batter: Combine flour, cornstarch, baking powder, salt, and pepper in a medium bowl (the dry dredge). In a separate bowl, slowly whisk the cold beer into the dry ingredients until just combined. A few lumps are fine—do not overmix.
  3. Heat the Oil: Heat the vegetable or canola oil in a heavy-bottomed pot to 375°F (190°C). Have a wire rack set over a baking sheet ready for draining.
  4. Dredge and Fry: Lightly dust the fish strips in the reserved dry flour mixture, shaking off any excess. Submerge the floured fish completely in the beer batter, then carefully lower into the hot oil. Do not overcrowd the pot.
  5. Cook the Fish: Fry for 3-4 minutes per side until the batter is deeply golden brown and crisp. Remove the fish with tongs and immediately place it on the wire rack to drain excess oil. Season lightly with salt immediately after draining.
  6. Warm Tortillas: Heat the tortillas briefly on a dry skillet or directly over a low gas flame until pliable and slightly charred.
  7. Assemble and Serve: Layer each warm tortilla with 2-3 pieces of crispy fish, top generously with the tangy cabbage slaw, and finish with a drizzle of the chilled lime crema. Serve immediately with lime wedges.