Ingredients:

  • lbs Salmon Fillets (skin removed), cut into 1-inch chunks
  • cup All-Purpose Flour
  • /4 cup Cornstarch
  • tsp Baking Powder
  • tsp Salt (plus more for seasoning)
  • /2 tsp Black Pepper
  • cup very cold Light Beer (Lager)
  • Neutral High-Heat Oil (for frying)
  • cups Green Cabbage (shredded)
  • /4 cup Red Onion (thinly sliced)
  • /2 cup Fresh Cilantro (chopped)
  • Tbsp Fresh Lime Juice
  • Tbsp Mayonnaise (or Greek Yogurt)
  • tsp Honey or Maple Syrup
  • Small Corn or Flour Tortillas
  • Chipotle Pepper in Adobo Sauce
  • tsp Adobo Sauce
  • /2 cup Sour Cream or Crème Fraîche

Instructions:

  1. Prepare the Slaw: Combine shredded cabbage, red onion, cilantro, lime juice, mayonnaise, honey/syrup, salt, and pepper in a bowl. Toss well and refrigerate to allow flavours to meld.
  2. Prep the Salmon: Thoroughly pat the salmon chunks dry with paper towels and season lightly with salt and pepper.
  3. Make the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in the very cold beer until just combined. A few lumps are acceptable; do not overmix.
  4. Heat the Oil: Add oil to a heavy-bottomed skillet to a depth of about 1.5 inches. Heat over medium-high heat until it reaches 350°F (175°C).
  5. Dredge and Fry: Lightly dust the dried salmon pieces in extra dry flour mix. Dip each piece into the beer batter, ensuring a good coating, and carefully place 3-4 pieces into the hot oil, ensuring the pan is not overcrowded.
  6. Cook the Salmon: Fry for approximately 3–4 minutes per side, turning once, until deeply golden brown and crisp. Remove with tongs and place immediately on a wire rack set over a baking sheet. Sprinkle lightly with salt while hot.
  7. Make the Drizzle: Blend the chipotle pepper, adobo sauce, and sour cream until smooth. Add a tiny splash of water if the drizzle is too thick.
  8. Warm Tortillas: Briefly warm the tortillas over an open low gas flame or wrapped in a damp paper towel in the microwave.
  9. Assemble: Layer each warm tortilla with the crispy salmon pieces, top generously with the lime-cilantro slaw, and finish with a zigzag of the chipotle drizzle. Serve immediately.