I've always enjoyed a good fish taco, especially by the ocean while guzzling down some beers under the sun. I'm nowhere near the beach right now BUT we got fish, we got tortillas and we've got plenty of beers. Typically I'm a corn tortilla kinda guy but I feel like this recipe actually works nicely with flour. You get the soft pillowy texture of the flour tortilla that juxtaposes wonderfully with the super crunchy exterior of the fish, I don't know, It's a whole thing and a dig it.
Slaw:
•1/2 red onion, shaved
•1/4 cabbage, shaved
•1 tbsp olive oil
•cilantro & lime
•Salt & pepper to taste
Crema:
1/2 cup mexican crema
1/2 cup mexican ‘mayonesa’
Your favorite hot sauce to taste
Fish:
1.5 lbs cod, cut to portions
Batter:
•1 c flour
•1 mexican beer
•2 tsp paprika
•2 tsp cumin
•1 tbsp yellow mustard
•1 tbsp kosher salt
•2 tsp pepper
(Combine until thick & smooth pancake batter consistency)
Begin by prepping your sauce and slaw by mixing their ingredients together in separate bowls. Set those aside. In a large bowl, mix your batter ingredients until very smooth. Consistency should be thick but not dry. Lightly dust your cod portions with plain flour then dip into your batter. Immediately drop them in 370°F canola oil and let them swim until golden brown. Place in a wired rack to cool. Assemble your fish tacos by warming up a flour tortilla on a ripping hot pan. Slap on your fish, drip on some crema, top it with your slaw and add whatever additional garnishes you’d like. Buen provecho
