These wholesome fish tacos can be made with cod or every other corporation white fish. A lively kiwi salsa and pink cabbage enliven the colors and flavors of the crispy tacos and whole this easy dinner recipe. The key to perfectly golden, crunchy fish is persistence—allow your oil to get pleasant and hot before you add in the battered portions. Dip an instantaneous-examine thermometer into the oil to make certain it is as much as a temp before you get cooking.
- 1 cup thinly sliced red cabbage
- 1 tablespoon rice vinegar
- 1 cup diced peeled kiwi
- 2 tablespoons finely diced red onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon finely chopped jalapeño pepper, plus slices for garnish
- ¾ cup white whole-wheat flour, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt plus a pinch, divided
- ½ cup Mexican lager
- 8 ounces skinned center-cut firm white fish, such as cod
- 2 cups of corn oil
- 8 corn tortillas, warmed
- Prep35 m
- Ready In35 m
- Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.
- Whisk ½ cup flour, baking powder, ¼ teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining ¼ cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.
- Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat to 325°F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325°F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
- Serve the fish in tortillas with the reserved cabbage, kiwi salsa, and jalapeño slices, if desired.