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 -

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.