Clinton Kelly's Fried Fish Tacos

By á-49514

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

Preparation

Step 1

step by step directions. We've Made Cooking As Easy As 1-2-3
ingredients
instructions Prepare the Spicy Crema and Cabbage Slaw before cooking fish.
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.
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.
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.
ingredients 2/3 cup Mayonnaise
2 teaspoons chopped Chipotle Peppers (in adobo sauce)
Salt
instructionsFor the Spicy Crema: Stir together the ingredients and adjust seasoning to taste.
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
instructionsFor 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.