Ingredients:

  • 1/2 cup Sour Cream or full fat Greek Yogurt
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Fresh Lime Juice (for crema)
  • 1/2 tsp Chipotle Powder (or smoked paprika)
  • Salt, Fine Grain (to taste)
  • 3 cups Green Cabbage, thinly sliced
  • 1 medium Carrot, julienned
  • 1/4 cup Fresh Coriander (Cilantro), chopped
  • 1 Tbsp Fresh Lime Juice (for slaw)
  • 1 tsp Apple Cider Vinegar (optional)
  • Black Pepper (to taste)
  • 5 lbs White Fish Fillets (Cod, Haddock, or Pollock), cut into 1-inch wide strips
  • 1 cup All-Purpose Flour (plus extra for dusting)
  • 1 tsp Baking Powder
  • 1 tsp Seasoning Mix (Salt, pepper, garlic powder)
  • 1 cup Cold Lager Beer (or sparkling water)
  • 4 cups Vegetable or Canola Oil (for frying)
  • 8 Corn or Flour Tortillas (small street taco size)

Instructions:

  1. Mix the Crema: Combine the sour cream, mayo, lime juice, chipotle powder, and salt in a small bowl. Whisk until smooth. Cover and chill in the fridge.
  2. Make the Slaw: In a medium bowl, combine the shredded cabbage, carrots, coriander, lime juice, vinegar (if using), salt, and pepper. Toss well and set aside at room temperature.
  3. Prepare the Fish: Pat the fish strips completely dry using paper towels. Season lightly with salt and pepper.
  4. Heat the Oil: Pour the oil into a heavy-bottomed pot. Heat oil slowly until it reaches a stable temperature of 375°F (190°C), using a deep-fry thermometer.
  5. Whisk the Batter: In a large bowl, whisk together the flour, baking powder, and seasoning mix. Slowly pour in the ice-cold lager, whisking just until combined. Do not overmix.
  6. Batter and Fry: Lightly dust the fish strips in a separate bowl of plain flour. Dip each dusted strip into the beer batter, ensuring full coverage.
  7. Cook the Fish: Carefully drop 3–4 battered strips into the hot oil. Fry for 3–4 minutes, turning once, until the batter is deep golden brown and crispy.
  8. Drain: Remove the fish with tongs and immediately transfer to a wire cooling rack set over a baking sheet. Season lightly with salt while still hot. Repeat until all fish is cooked.
  9. Warm the Tortillas: Heat the tortillas in a dry skillet over medium-high heat for about 30 seconds per side until soft and slightly blistered. Keep them warm.
  10. Assemble the Tacos: Start each tortilla with a spoonful of the slaw, add two pieces of crispy fried fish, and generously drizzle with the Zesty Lime Crema. Serve immediately.