Crispy Fish Tacos

By Ben · cooked up in Sprig

These aren't your typical soggy fish tacos. The secret is a beer batter that fries up impossibly light and crispy, paired with fresh white fish that stays flaky inside. The corn-cabbage slaw cuts through the richness with lime juice and cilantro, while homemade chipotle crema adds smoky heat. The sound of that first bite through the crispy coating makes everyone at the table stop talking.

Ingredients

• 2 pounds white fish fillets (mahi-mahi or cod), cut into 3-inch strips
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1 cup cold beer
• 4 cups vegetable oil for frying

• 3 cups green cabbage, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons fresh lime juice
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 chipotle pepper in adobo, minced
• 1 teaspoon adobo sauce

• 16 small flour tortillas, warmed
• 2 limes, cut into wedges

Instructions

1. Pat fish fillets completely dry and season with salt and pepper. Set aside at room temperature for 15 minutes.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, salt, and paprika. Slowly whisk in cold beer until smooth. The batter should coat the back of a spoon.
3. For the slaw, toss cabbage with cilantro and lime juice in a bowl. Season with salt and set aside.
4. Make chipotle crema by whisking together sour cream, mayonnaise, minced chipotle pepper, and adobo sauce. Refrigerate until ready to use.

1. Heat oil in a heavy-bottomed pot or deep fryer to 375°F. Use a thermometer to maintain temperature.
2. Working in batches of 3-4 pieces, dip fish strips in batter, letting excess drip off. Carefully lower into hot oil.
3. Fry for 3-4 minutes until golden brown and crispy, turning once halfway through. Transfer to a wire rack over paper towels.
4. Let oil return to 375°F between batches. Season fried fish immediately with a pinch of salt.

1. Warm tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 1 minute.
2. Place 2-3 pieces of fried fish in each tortilla. Top with cabbage slaw and a drizzle of chipotle crema.
3. Serve immediately with lime wedges on the side for squeezing over tacos.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig's kitchen

Baked Mac and Cheese

Competition-Style Pork Baby Back Ribs

Garlic Parmesan Chicken Skewers