Crispy Fish Tacos with Cabbage Slaw
The crunch comes from a thin batter of rice flour and cold sparkling water, which fries up lighter and crisper than a flour batter and stays that way. The slaw is sharp and a little sweet, the crema is cool and limey, and the three together on a warm corn tortilla are the reason fish tacos exist.
- Serves
- 8 tacos
- Yield
- 8 tacos
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Cuisine
- Mexican
- Level
- Intermediate
Directions
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Make the slaw: toss all the slaw ingredients together in a large bowl, taste, adjust the salt and pepper, and set aside.
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Fill a deep fryer or Dutch oven halfway with oil and heat it to 375°F.
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Cut the fish into 1-inch pieces and season with salt and pepper. In a shallow bowl, whisk together the cumin, coriander, salt, cayenne and rice flour, then whisk in just enough sparkling water to make a thin batter. Working in batches, dip the fish in the batter, let the excess drip off and lower the pieces into the hot oil. Fry until golden and crisp, about 3 minutes. Lift out with a slotted spoon or spider onto a paper-towel-lined plate and salt lightly.
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Make the crema: whisk the sour cream, cumin, salt, lime zest and lime juice together. Taste and adjust with salt, pepper and more lime.
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Divide the fish among the warm tortillas and serve with the crema and slaw.
From Shawnie's taco class handouts
