Prep 0 mins
Cook 45 mins
From Sunset Magazine
- 1 cup dark beer
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 1⁄2 lbs boned skinned firm, white-fleshed fish (such as Pacific cod or tilapia)
- vegetable oil
- 12 -16 corn tortillas, warmed
- lime wedge
Cabbage and Cilantro Slaw
- 1 1⁄2 quarts finely shredded cabbage (about 10 oz.)
- 1⁄3 cup chopped fresh cilantro
- 3 tablespoons lime juice
- 2 tablespoons vegetable oil
- 1⁄4 teaspoon hot chile, flakes
Chipotle Tartar Sauce
- 2 tablespoons canned chipotle chiles, rinse and discard seeds and veins
- 1 cup mayonnaise
- 1⁄4 cup sweet pickle relish
- 1⁄4 cup chopped onion
- Combine all of the slaw ingredients and set aside.
- Make the tartar sauce: In a blender puree the chiles and remaining ingedients until smooth. Set aside.
- Make the Fish Tacos: In a bowl, whisk beer, flour, and salt until well blended.
- Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.
- Pour about 1 inch of oil into a 10- to 12-inch nonstick frying pan (with at least 2-in.-tall sides) over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.
- To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.