Crispy Fish Tacos with Tangy Slaw
This dish consists of battered and fried fish fillets that develop a crunchy exterior, served inside warm tortillas. The tacos are complemented by a fresh, tangy slaw made from shredded vegetables, providing a crisp contrast in texture and flavor. The final presentation features golden-brown fish nestled in tortillas topped with colorful, crunchy slaw.
Equipment
- Large bowl
- Frying pan or deep fryer
- Tongs or slotted spoon
- Mixing bowl
- Knife
- Cutting board
- Paper towels
Ingredients
- 4 fillets white fish fillets (such as cod or haddock) preferably skinless
- 1 cup all-purpose flour for batter coating
- 1 cup cornstarch helps create extra crunch
- 1 teaspoon baking powder adds puffiness to the batter
- 1 cup sparkling water for light batter consistency
- 1 teaspoon salt for seasoning the batter
- 2 cups green cabbage, shredded base for the slaw
- 1 large carrot, grated adds color and sweetness
- 0.5 cup mayonnaise for creamy dressing
- 2 tablespoons lime juice for tang
- 1 teaspoon honey or sugar balances acidity
- 8 small small flour tortillas for serving
Instructions
- Pat the fish fillets dry with paper towels to ensure they crisp up nicely when fried.
- Mix all-purpose flour, cornstarch, baking powder, and salt in a large bowl to create a dry batter mixture.
- Pour sparkling water into the dry mixture gradually, stirring gently until a smooth, slightly thick batter forms.
- Dip each fish fillet into the batter, making sure it's evenly coated on all sides.
- Heat oil in a frying pan over medium-high heat until shimmering. Carefully lower the coated fillets into the hot oil.
- Fry the fish for about 3-4 minutes per side, or until golden brown and crispy, then remove with tongs or a slotted spoon and drain on paper towels.
- In a mixing bowl, combine shredded cabbage and grated carrot for the slaw.
- Whisk together mayonnaise, lime juice, honey, and a pinch of salt to make the tangy dressing.
- Toss the shredded vegetables with the dressing until everything is evenly coated and looks vibrant.
- Warm the tortillas in a dry skillet or wrap in foil and briefly heat in the oven until they are soft and pliable.
- Assemble the tacos by placing a crispy fish fillet inside each tortilla, then topping with a generous amount of slaw.
- Serve the tacos immediately, allowing the crispy fish and cool slaw to create a delightful contrast in each bite.
