Ingredients:

  • 5 lbs Firm White Fish Fillets (Cod, Haddock, or Tilapia), cut into 3-inch strips
  • 1 cup All-Purpose Flour, plus extra for dredging
  • 1/2 cup Cornstarch
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Cold Lager or Pale Ale
  • 3 cups Green Cabbage, finely shredded
  • 1 cup Red Cabbage, finely shredded
  • 1 medium Carrot, grated or julienned
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 1/2 cup Mayonnaise
  • 1/4 cup Fresh Lime Juice
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Sugar
  • 8 Small Corn or Flour Tortillas (6-inch)
  • Neutral Oil (for frying)

Instructions:

  1. Prep Veggies for Slaw: Combine shredded cabbage, carrot, and chopped cilantro in a medium bowl.
  2. Make Dressing: In a separate small bowl, whisk together mayonnaise, lime juice, cider vinegar, sugar, salt, and pepper until smooth.
  3. Dress & Chill Slaw: Pour dressing over the vegetables, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes.
  4. Heat Oil: Pour oil into a deep, heavy-bottomed skillet to about 2 inches depth. Heat the oil to 350°F (175°C). Monitor temperature closely.
  5. Mix Dry Batter Ingredients: In a large bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, and pepper.
  6. Make Batter: Slowly pour the cold beer into the dry mix while gently whisking until just combined. Allow the batter to rest in the fridge for 30 minutes.
  7. Dredge Fish: Pat the fish strips very dry with paper towels. Lightly dredge the dry fish in extra flour, shaking off any excess.
  8. Fry Fish: Dip the floured fish strips into the chilled batter and carefully lower 3-4 pieces at a time into the hot oil. Do not overcrowd the pan.
  9. Cook Until Golden: Fry for 3–4 minutes per side until deeply golden brown and cooked through. Remove with tongs and place on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt.
  10. Warm Tortillas: Warm tortillas briefly over an open gas flame or wrapped in damp paper towels in the microwave.
  11. Assemble and Serve: Layer each warm tortilla with 2 pieces of crispy fish, top generously with the zesty lime slaw, and add optional toppings like Cotija cheese or hot sauce.