Name: Best Fried Fish Tacos
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 1/2 medium red onion, thinly sliced -; 1 medium carrot, thinly sliced -; 1 jalapeño, thinly sliced -; 3/4 c. white vinegar -; Juice of 1 lime (about 2 to 3 tablespoons) -; 1 tbsp. sugar -; 1/2 tsp. cumin seeds (optional) -; 1/2 tsp. coriander seeds (optional) -; 1 tsp. kosher salt -; 1/2 medium green cabbage, thinly sliced -; 1/2 c. freshly chopped cilantro -; 1/4 c. sour cream -; 2 tbsp. mayonnaise -; 2 tbsp. Chipotle in adobo -; 2 lb. skinless whitefish fillets, such as cod, catfish, or flounder -; 1 tsp. kosher salt, plus more for seasoning -; 1 c. all-purpose flour, divided -; 1/4 c. yellow cornmeal -; 1/4 c. cornstarch -; 1 tsp. baking powder -; 1 c. lager or pilsner-style beer, such as Modelo -; 30 corn tortillas -; Lime wedges, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Best Fried Fish Tacos

1. 1/2 medium red onion, thinly sliced -

2. 1 medium carrot, thinly sliced -

3. 1 jalapeño, thinly sliced -

4. 3/4 c. white vinegar -

5. Juice of 1 lime (about 2 to 3 tablespoons) -

6. 1 tbsp. sugar -

7. 1/2 tsp. cumin seeds (optional) -

8. 1/2 tsp. coriander seeds (optional) -

9. 1 tsp. kosher salt -

10. 1/2 medium green cabbage, thinly sliced -

11. 1/2 c. freshly chopped cilantro -

12. 1/4 c. sour cream -

13. 2 tbsp. mayonnaise -

14. 2 tbsp. Chipotle in adobo -

15. 2 lb. skinless whitefish fillets, such as cod, catfish, or flounder -

16. 1 tsp. kosher salt, plus more for seasoning -

17. 1 c. all-purpose flour, divided -

18. 1/4 c. yellow cornmeal -

19. 1/4 c. cornstarch -

20. 1 tsp. baking powder -

21. 1 c. lager or pilsner-style beer, such as Modelo -

22. 30 corn tortillas -

23. Lime wedges, for serving -

How to cook deliciously - Best Fried Fish Tacos

1. Stage

Combine onion, carrot, and jalapeño in a large heat-safe bowl or jar. Combine vinegar, lime juice, sugar, cumin and coriander seeds if using, and 1 teaspoon kosher salt in a small sauce pan and heat until boiling. Pour mixture over onions and jalapeños and let sit for 30 minutes, or refrigerate until ready to use.

2. Stage

Combine cabbage and cilantro in a large bowl and refrigerate until ready to serve. Right before serving, add 3 tablespoons pickling solution from the onions and jalapeños. Toss well and season to taste with salt.

3. Stage

Combine sour cream, mayo, and chipotle in a small bowl and stir to combine.

4. Stage

Cut fish into 1” to 1 ½” thick strips, pat dry with paper towels, and season with salt. Preheat oven to 200° and fit a baking sheet with a metal cooling rack.

5. Stage

In a large bowl, combine ½ cup flour, cornmeal, cornstarch, 1 teaspoon kosher salt, and baking powder. Whisk to combine, then add beer and whisk until smooth. Place remaining ½ cup flour in a shallow bowl.

6. Stage

In a large, heavy-bottomed pot over medium heat, heat 1 ½” to 2” oil to 350°. Coat one piece of fish with flour, then dip in batter and let any excess batter drip off. Gently lower fish into oil, then repeat twice more.

7. Stage

Fry fish until golden, about 2 minutes per side, then transfer to prepared cooling rack and place in preheated oven. Continue to fry fish in batches and transfer to oven to keep warm.

8. Stage

Add 1 to 2 pieces fish to the center of each tortilla. Top with chipotle sauce, slaw, and pickled onions and serve with lime wedges on the side.