Crispy Beer-Battered Fish Tacos with Cabbage Slaw

Ingredients

• 1 1/2 lbs white fish fillets (cod, tilapia, or mahi mahi), cut into 1-inch-wide strips
• 1 cup all-purpose flour, plus 1/2 cup for dredging
• 1 teaspoon baking powder
• 1 teaspoon salt, plus more for seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 12 oz cold light beer (or sparkling water for non-alcoholic)
• 4 cups vegetable or canola oil, for frying
• 3 cups green cabbage, thinly shredded
• 1/4 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon chipotle peppers in adobo, minced
• 2 limes, one juiced and one cut into wedges
• 12 small corn or flour tortillas
• 1/4 cup fresh cilantro, chopped

Nutrition (estimated per serving)

Method

1. Pat the fish strips very dry with paper towels and season lightly with salt; excess moisture will make the batter slide off and cause dangerous oil splattering.
2. Make the slaw first so its flavor has time to develop: in a medium bowl, whisk the mayonnaise, sour cream, minced chipotle, and juice of one lime. Toss the shredded cabbage with about half of this sauce (reserve the rest as a taco topping) and a pinch of salt. Refrigerate until ready to serve.
3. In a large bowl, whisk together 1 cup flour, baking powder, 1 teaspoon salt, garlic powder, and smoked paprika. Slowly whisk in the cold beer until just combined into a smooth, thin batter; a few small lumps are fine, but do not overmix or the batter will turn gluey instead of crisp.
4. Place the remaining 1/2 cup flour in a shallow dish for dredging.
5. Pour the oil into a large heavy pot or Dutch oven so it is at least 2 inches deep, and clip a deep-fry or candy thermometer to the side. Heat over medium-high heat until the oil reaches 350 F; frying below 325 F will make the fish greasy and soggy, while oil above 375 F will burn the batter before the fish cooks through.
6. Working in batches of 3 to 4 pieces so you do not crowd the pot (crowding drops the oil temperature and causes soggy results), dredge each fish strip in the flour, shaking off the excess, then dip fully into the batter, letting excess drip off.
7. Carefully lower each battered piece into the hot oil away from you using tongs. Fry for 3 to 4 minutes per batch, turning once halfway, until deep golden brown and crisp on all sides.
8. Check one piece by cutting it open: the fish should be opaque white and flake easily, reaching an internal temperature of 145 F. Remove cooked pieces with a slotted spoon or spider strainer and drain on a wire rack set over a baking sheet, or on paper towels; a wire rack keeps the bottom crust from turning soggy.
9. Let the oil return to 350 F between batches before adding the next set of fish, checking the thermometer each time.
10. While frying, warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap in a damp towel and microwave for 30 seconds, until pliable.
11. Assemble the tacos: place two pieces of fried fish in each tortilla, top with the lime cabbage slaw, a drizzle of the reserved chipotle sauce, and a sprinkle of cilantro.
12. Serve immediately with extra lime wedges on the side.

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