Beer-Battered Fish Tacos with Chipotle Crema
Cod fried in a beer batter until it crackles, folded into warm tortillas with slaw and a smoky crema.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
-
Whisk ½ cup of the flour with the baking powder, chili powder, and a pinch of salt, then whisk in the egg and cold beer until just smooth — a few lumps are fine.
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Toss the cabbage with the lime zest, half the lime juice, and a pinch of salt, and set aside to soften while you fry.
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Stir the mayonnaise, chipotle, and remaining lime juice together for the crema.
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Heat 1 inch of oil in a heavy pot until it reaches 375°F.
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Pat the fish dry, dredge each strip through the remaining flour, then coat in the batter, letting the excess drip off.
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Fry in batches until the crust is deep gold and the strips float to the surface, 3 to 4 minutes, then drain on a rack.
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Warm the tortillas directly over a burner flame until they blister in spots.
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Fill each tortilla with fish and slaw, drizzle with crema, and finish with cilantro and a lime wedge.
Notes
The batter only works cold — beer straight from the fridge, mixed just before frying, so the carbonation is still fighting to get out when the strips hit the oil. That’s what gives you a crust that shatters instead of one that goes leathery as it sits. Watch the oil temperature more than the clock: too cool and the batter drinks oil instead of crisping.
Shrimp fries just as well in the same batter if you want a change — pat them dry and give them a minute less. Whatever fish you use, fry it in small batches; crowd the pot and the temperature drops fast enough that the second half never catches up.