Beer-Battered Fish Tacos with Cilantro Slaw
A beer battered piece of fish, sandwiched in a flour taco with a saucy slaw.
Ingredients
- For the Beer Batter:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon baking powder
- 1 cup beer
- 1 egg
- For the Fish:
- 2 lbs fresh or frozen firm flesh white fish fillets such as cod or catfish, cut into bite size strips
- 3/4 cup all-purpose flour
- salt and pepper
- 12 corn tortillas
- For the Coleslaw Salad Topping:
- 4 cups prepackaged coleslaw mix or 4 cups shredded cabbage and carrot
- 1/2 cup green onions chopped
- 1/2 cup fresh cilantro chopped
- 3 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- 1 tsp sugar
- 1/2 tsp salt
Instructions
- In a bowl combine the flour, cornstarch, paprika and baking powder.
- Add the beer and egg, and stir until the batter is evenly combined but still slightly lumpy.
- For the Fish:
- If using frozen fillets, Thaw out the fish. Pat the fillets dry using paper towels.
- Sprinkle the fish with salt and pepper.
- In a large skillet heat about 1-inch of oil, over medium heat.
- Pour the other 3/4 cup of flour into a shallow dish or onto a plate. Working one peace at a time, put the fish pieces into the flour, turning to coat, and then shaking off any excess.
- Dip the flour-coated fillets into the batter.
- Fry the battered fish, about four pieces at a time, in the hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
- Transfer the fried fish onto a layer of paper towels to drain.
- Keep the fried fish warm in the oven, on warm, while frying remaining fish.
- Place the cooked fish into/onto heated corn tortillas.
- Combine the cabbage mix, green onions, cilantro, vinegar, oil, sugar and salt in a bowl and toss to evenly coat/combine.
- Cover and chill until ready to serve, or serve immediately topping each 'taco' with the preferred amount of slaw.