The key to the crunch is to coat the battered fish in the remaining flour mix. Delicious and easy, serves 6.
1 1/2 cups of flour
2 tsp pepper
1 tsp salt
2 Tbsp. paprika
1 egg, beaten
1/2 cup of beer (plus more if needed)
2 pints’ vegetable or peanut oil
2 lbs. of firm white fish such as cod, tilapia or halibut, cut into 2oz fingers
1/2 small head of red or white cabbage or both, finely shredded
24 corn tortillas
3 limes cut into wedges
1/2 cup finely chopped fresh cilantro
Combine a cup of Mexican Crema and 2 Tbsp. Mexican chile sauce (eg. Tabasco or Cholula).
Pickled red onions: 1 thinly sliced red onion,
1 Tbsp sugar
1/4 cup white vinegar
1/4 cup hot water.
Combine and seal in an airtight jar and refrigerate. Lasts up to 4 weeks.
COOKING AND ASSEMBLY
- Heat 2 pints of vegetable oil in a large deep frypan or wok.
- Mix the flour, salt, pepper and paprika and then divide in half. Use one half of the dry mix to make the batter by adding the egg and beer, mix well. You want the batter to cling to the fish but also drip excess away so think of the consistency very heavy cream or paint.
- Dip pieces of fish into the batter and let excess batter drip off then toss the battered fish in the remaining flour mixture to coat.
- Place the battered and floured fish into the hot oil and turn until golden on all sides, about 3 minutes. Place on paper towel to drain excess oil.
- Repeat until all the fish is cooked.
Assemble onto a warm tortilla layering 1 piece of fish, pickled onions, chili mayo, and topped with cilantro and shredded cabbage.
Serve with lime wedges and enjoy!