Beer-Battered Fish Tacos with Chile Marinated Slaw
Fish tacos get the ultimate upgrade with a crunchy, chile-marinated slaw.
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Ingredients
- 3/4 cup all-purpose flour, divided
- 2/3 cup beer (I used a lager)
- 1 egg
- 1 1/2 tsp baking powder
- Canola Oil, for shallow frying
- 1 lb cod fillets, cut into strips
- 1 tsp salt
- 1/2 tsp pepper
- 2 Tbsp lemon juice
- 2 tsp Sweet Chile Sauce
- 1 tsp Sriracha Chile Sauce
- 1-2 cups broccoli slaw or shredded cabbage
- 6-8 tortillas
Instructions
- In a shallow dish, mix 1/2 cup flour, beer, baking powder, and egg. Put the other 1/4 cup flour in another dish.
- Heat enough oil to shallow-fry the fish, in a large skillet over medium-high heat.
- Cut fish into strips, salt & pepper both sides. Dredge the fish in the plain flour, coating both sides and shaking of any excess flour. Next, dip the fish in the beer mixture to coat both sides.
- Add fish to the hot oil, in batches if necessary, and cook until browned, about 2 minutes per side. Remove from oil and place on paper towels to drain oil.
- While fish is cooking, mix the lemon juice and chile sauces in a bowl, then add slaw and mix together. Add more of the chile sauces to your liking. (You can also do this ahead of time and refrigerate if you'd like.)
- Warm the tortillas, place 2-3 strips of fish in each and top with chile slaw.
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