Crispy Fish Tacos

Photo by Sylvia O.
Adapted from thechew.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from thechew.com

Ingredients

  • Fish

  • 1 1/2

    pounds cod (cut into 1"x2" pieces, skinless)

  • 1/2

    cup rice flour

  • 1 1/2

    cups spelt flour

  • 1

    Tbsp. baking powder

  • 1

    teas cayenne pepper

  • 1

    bottle Mexican lager beer (chilled)

  • vegetable oil (for frying)

  • Kosher salt (to taste)

  • Cabbage Slaw

  • 1

    cup green cabbage (shredded)

  • 1

    cup red cabbage (shredded)

  • 1

    lime (zest and juice)

  • 1/2

    orange (zest and juice)

  • 1

    Tbsp. rice wine vinegar

  • Kosher salt (to taste)

  • 1

    teas coriander (ground)

  • Garnish

  • lime wedges

  • cilantro

  • sour cream

  • plantain chips (serve on top or on the side)

  • avocado (peeled, pitted and sliced)

  • 12-15

    corn tortillas (charred)

Directions

1 Preheat oil in a tabletop fryer or on the stovetop in a Dutch oven to 350. 2 For the fish: In a large baking dish, add rice flour, season with salt and pepper. In another baking dish, add spelt flour, baking powder, salt, cayenne and whisk to combine. Add beer to spelt flour mixture, whisk to combine. 3 Working in batches, dredge the cod pieces in the rice flour, shaking off any excess. Dip into the batter and place in the hot oil. Allow to cook until golden brown and crisp, about 4-5 minutes. Remove to a baking rack fitted in a baking sheet. 4 For the cabbage slaw: In a bowl, add green and red cabbage, lime zest and juice, orange zest and juice, rice wine vinegar, salt and coriander. Toss to combine. 5 Serve the fried fish inn a corn tortilla, top with cabbage slaw. Garnish with desired toppings.

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