Crispy Fish Tacos
Beer battered cod fried until golden and crispy, served in warm corn tortillas with chipotle crema, purple cabbage slaw, and pickled jalapeños. The crunch is everything.
Ingredients (Serves 4–6)
For the Fish
For the Chipotle Lime Crema
For the Slaw
For Serving
Instructions
In a medium bowl, whisk together the flour, cornstarch, and salt. Slowly pour in the cold beer, whisking until you have a smooth, slightly thick batter (think pancake batter consistency). Keep it cold—this is key for that crispy fry.
In a heavy pot or deep skillet, heat 2–3 inches of oil to 375°F.
Pat the fish dry, then dip each piece into the batter, letting the excess drip off. Carefully lower into the hot oil and fry for 3–4 minutes, until deeply golden and crisp. Work in batches to avoid crowding.
Transfer to a wire rack or paper towel-lined plate and lightly sprinkle with salt while hot.
Blend or whisk together sour cream, chipotle peppers, adobo sauce, lime juice, and salt until smooth. Taste and adjust heat or acidity as needed.
In a bowl, combine cabbage, red onion, lime juice, olive oil, and salt. Toss well and let it sit for 10–15 minutes to soften slightly.
Heat tortillas in a dry skillet or directly over a flame until soft and lightly charred.
Layer crispy fish onto each tortilla, drizzle with chipotle crema, and top with slaw, pickled jalapeños, radishes, and fresh cilantro. Finish with a squeeze of lime.
Pro Tips