Crispy Crunchy Fish Tacos

Fish tacos 1

Crispy, crunchy, spicy & creamy – fish tacos don’t get any better!

Flaky white fish (cod today), coated in the crispiest, craggiest of batters, and topped with creamy avocado, spicy chipotle cream, fresh & crispy peanut cabbage coleslaw and cilantro.    Our favourite fish tacos in Mexico are found in Puerto Escondido at this amazing spot we just had to return to.  La Olito, you do it best!  No, I’m sure these are not exactly the same, but once you’ve had them you will also want to either hop a plane for Puerto Escondido or try my version.

 

BATTER

  • 3/4 cup all purpose flour
  • 3/4 cup rice flour
  • 2 tsp black pepper
  • 2 tbsp smoked paprika
  • sea salt
  • 3/4 cup beer (maybe more if necessary)
  • 1 egg

This works for about 1 pound white fish, (halibut, cod, snapper).  Cut into 2″ pieces  and dust with salt and pepper, then a light coating of flour.

Combine flour, paprika, pepper & salt and whisk to combine.   Transfer half the mixture to a bowl and set aside.  Add the beer & egg to remaining mixture and whisk until a smooth batter (it should be about the consistency of paint).  Add a bit more beer at a time until it does.  Set aside.

Heat oil in deep fryer or fry pan to 350.

Take fish that has been coated in the light flour and dip in the batter, then into the dry spiced flour mixture.  Cook pieces a few at a time so that you don’t bring the temperature of the oil down by crowding the fish.  Turn fish a few times so that the entire fish piece is crispy, crunchy and golden brown.

As fish is cooked, keep warm in a 200 degree oven until all the fish is cooked.

Fish tacos 2

Serve with:

Chipotle Aoili

To make chipotle aoili combine:

  • 1/3 cup sour cream (feel free to use plain yogurt)
  • 1 minced chipotle chili in adobo sauce
  • 1 tbsp lime juice
  • salt and pepper to taste

This is a generalization really …… everybody has different spice tastes, and all products have different levels of flavour.  Make this your own!

Peanut Coleslaw

roast 1/ cup peanuts lightly, chop and set aside

1-2 cups shredded cabbage (add carrot and red cabbage if you like)

  • 3 tbsp apple cider vinegar
  • 4 tbsp peanut oil
  • 1/2 tsp cumin
  • salt & pepper to taste

Mix dressing ingredients together and toss with cabbage and peanuts

Heat tortillas, and fill up with fish, top with coleslaw, crema, avocado and cilantro.

 

If you haven’t packed your bags for Mexico yet …. get out the napkins and try these fish tacos.

 

 

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