Photo: Peden & Munk; Styling: Amy Wilson

 

YieldsMakes 6 to 8 tacos (serving size: 1 taco)
Serve crispy-battered fish in a corn tortilla and top with a cilantro slaw and a homemade tartar sauce.

How to Make It

Step 1
1

In a bowl, whisk beer, flour, and salt until well blended.

Step 2
2

Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

Step 3
3

Pour about 1 inch of oil into a 10- to 12-inch dutch oven over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; 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 to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

Step 4
4

To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Step 5
5

*To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.

Ingredients

 1 cup dark beer
 1 cup all-purpose flour
 1 teaspoon salt
 1 1/2 pounds boned, skinned firm, white-fleshed fish such as Pacific cod or tilapia
  Vegetable oil
 12 to 16 corn tortillas, warmed*
  Lime wedges

Directions

Step 1
1

In a bowl, whisk beer, flour, and salt until well blended.

Step 2
2

Rinse fish and pat dry; cut crosswise into 1-inch-wide strips.

Step 3
3

Pour about 1 inch of oil into a 10- to 12-inch dutch oven over medium-high heat; bring oil to 360°. With a fork, dip each piece of fish into beer batter; 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 to a paper towel-lined baking sheet. Keep warm in a 200° oven while you fry remaining fish.

Step 4
4

To assemble each taco, stack two tortillas and top with a couple of pieces of fish, then a spoonful of cabbage and cilantro slaw. Serve with the chipotle tartar sauce to add to taste and lime wedges to squeeze over the top.

Step 5
5

*To heat tortillas, wrap in foil and place in a steamer basket over boiling water, or microwave in a kitchen towel about 1 minute. Or, for a smoky char, toast directly on stovetop burner, turning often.

Baja Fried-Fish Tacos