Clinton Kelly's Fried Fish Tacos

By 1buttons

Ingredients

• For the Spicy Crema:
• 2 1/2 pounds Halibut (cut into 1"x4" pieces)
• 1 1/2 cups Flour
• Salt
• freshly cracked Black Pepper
• 12 ounces Dark Mexican Beer
• Corn Tortillas (6-inch; warmed)
• Cilantro (to garnish)
• Lime Wedges (to garnish)
• Vegetable Oil (for frying)
• 2/3 cup Mayonnaise
• 2 teaspoons chopped Chipotle Peppers (in adobo sauce)
• Salt
• For the Cabbage Slaw:
• 2 cups shredded Green Cabbage
• 1/2 Red Onion (slivered & rinsed with water)
• 2 tablespoons White Wine Vinegar
• 2 Limes (juice)
• Salt
• freshly cracked Black Pepper

Details

Servings 1
Cooking time 60mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients

instructions Prepare the Spicy Crema and Cabbage Slaw before cooking fish.

step 2

ingredients Vegetable Oil (for frying)
2 1/2 pounds Halibut (cut into 1"x4" pieces)
Salt
freshly cracked Black Pepper
1 1/2 cups Flour
12 ounces Dark Mexican Beer

instructions Preheat oil to 350 F. Pat fish dry and season lightly with salt and pepper. In a bowl, whisk together the flour with salt and pepper to taste. Stir in beer and set aside.

step 3

ingredients

instructions Working in batches, dip the fish into the beer batter to coat completely, allowing excess to drip back into bowl. Gently place in the hot oil. Cook for 3 to 4 minutes, until rich golden. Remove from oil to a paper towel-lined plate and season with salt.

step 4

ingredients Corn Tortillas (6-inch; warmed)
Cilantro (to garnish)
Lime Wedges (to garnish)

instructions To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of fried fish over sauce. Top with Cabbage Slaw. Garnish with cilantro and lime wedges.

step 5

ingredients 2/3 cup Mayonnaise
2 teaspoons chopped Chipotle Peppers (in adobo sauce)
Salt

instructions For the Spicy Crema: Stir together the ingredients and adjust seasoning to taste.

step 6

ingredients 2 cups shredded Green Cabbage
1/2 Red Onion (slivered & rinsed with water)
2 tablespoons White Wine Vinegar
2 Limes (juice)
Salt
freshly cracked Black Pepper

instructions For the Cabbage Slaw: Toss all the ingredients together in a large bowl and set aside. This can be covered and store in the fridge a few hours in advance.

Helpful Tips:
1. Rinse the sliced onions in cold water to reduce their strong flavor. Or, you can substitute the raw onions for pickled onions, if you prefer.
2. Cod or mahi-mahi would be good alternatives for the halibut.

print recipe