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Beer Battered Fish Tacos with a Spicy Slaw’

My entire flat smells like a fish n’ chips shop. While that smell is delicious when you are starving one night and about to receive crispy french fries with a deep fried white fish, it is not so delicious on a Saturday morning at 7am when you are sporting a raging hangover. But, after double, triple, and quadrupling testing this recipe, much to the joy of my chief taste tester Henry, I have nailed it. Is it worth the 7am smell? Maybe not, but folks, this recipe is a real winner. The crispy fried flaky cod topped with a spicy creamy coleslaw and finished with a charred tortilla and avocado just hits the spot. Most importantly, if you want to make this dinner even easier and don’t want your house to smell like a fish and chips shop, on your way home, pop in, grab the fish, and finish it off at home with the coleslaw and tortilla. I promise, this is one of my best recipes yet and lets us celebrate the final days of summer. Serve with some tortilla chips and guacamole to seal the deal. DSC_6529 DSC_6524

Ingredients: (serves 2)

4 corn tortillas

50g butter (4 Tbs)

2 limes

½ avocado

For the fish:

1 large cod or halibut filet

240mL vegetable oil (1 cup)

240mL beer (1 cup)

140g flour  (1.5 cup)

70g corn flour (3/4 cup)

2 tsp salt

1 tsp pepper

1 tsp paprika

For the slaw’:DSC_6516 1 small head cabbage, finely shredded

1/2 small red onion, thinly sliced

DSC_6504DSC_65101 tomato, seeded and diced

2 tsp cider vinegar

1 tsp dijon mustard

3 Tbs mayonnaise

2 Tbs sugar

1tsp each salt, pepper

To prepare:

  1. Cut the fish in long strips and mix together 70g flour, cornflour, salt, pepper, paprika, and salt. Whisk in the beer and put the remaining flour in another bowl
  2. Heat a pan over medium heat with the vegetable oil.
  3. Dip the fish in the liquid batter, shake, and then dip into the flour. Fry the fish about 5 minutes each side.
  4. Mix all the ingredients for the slaw together.DSC_6515
  5. Place butter in a pan on medium heat and fry the corn tortillas on one side until brown about 1 minutes
  6. Assemble the tortillas with the fish, slaw, a squeeze of lime and a slice of avocado.

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1 Comment
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