I made these for dinner tonight and they were excellent. The beer batter was great and the chipotle tartar sauce could be eaten with a spoon. If you have a keen eye you will notice that is lettuce, not cabbage. Somehow my bag of angel hair shredded cabbage didn’t make it home with me from the store. So we made due with what we had. Cabbage is much better though. I used Pacific cod and asked the butcher for a piece that was consistent in thickness so it would fry better. Just looking at this one makes me want another one.
Here is the recipe from Sunset:
Makes: 6 to 8 tacos
Time: 45 minutes
- 1 cup each dark beer and flour
- 1 tsp. salt
- Vegetable oil
- 1½ lbs. firm, white-fleshed fish fillets such as Pacific cod or tilapia, cut into 1-in. wide strips
- 12 to 16 corn tortillas (6 in. wide), warmed (see Quick Tip)
- Cabbage and cilantro Slaw (recipe follows)
- Chipotle Tartar Sauce (recipe follows)
- Lime wedges
1. In a bowl, whisk beer, flour, and salt until well blended.
2. Preheat oven to 200°. Pour about 1 in. of oil into a 10- to 12-in. nonstick frying pan (with sides at least 2 in. high); heat over medium-high heat until oil measures 360° on a deep-fry thermometer. With a fork, dip each piece of fish into beer batter, then lift out and let drain briefly. Slide fish into oil, a few pieces at a time, and cook until golden (adjust heat to maintain 360°), turning if necessary to brown on all sides, 2 to 4 minutes per batch. With a slotted spoon, transfer cooked fish to a paper towel—lined baking sheet. Keep warm in oven while frying remaining fish.
3. To assemble each taco, stack 2 warm tortillas and top with a couple of pieces of fish, then a spoonful of slaw. Serve with tartar sauce on the side to add to taste and lime wedges to squeeze over top.
Quick Tip: To heat tortillas, wrap in a kitchen towel and microwave until warm and soft, about 1 minute.
Cabbage and Cilantro Slaw: In a large bowl, mix 1½ qts. finely shredded cabbage (about 10 oz.), 1â„3 cup chopped cilantro, 3 tbsp. fresh lime juice, 2 tbsp. vegetable oil, 1â„4 tsp. red chile flakes, and salt to taste. Makes 4¼ cups.
Chipotle Tartar Sauce: Rinse 2 tbsp. canned chipotle chiles in adobo sauce and discard seeds and veins. In a blender, purée chiles with 1 cup mayonnaise and 1â„4 cup each sweet pickle relish and chopped onion until smooth. Makes 1 1â„3 cups.