Fish Tacos

Ingredients

    For Fish

  • 2 1/2 lbs halibut cut into 1″ x 4″ slices
  • 1 1/2 cups flour
  • salt and black pepper
  • 1 1/2 C spelt flour
  • 1 tsp cayenne pepper
  • vegetable oil – for frying (heat to 350 F)
  • For Spicy Crema (Stir All Ingredients)

  • 2/3 cup mayo
  • 2 tsp chopped chipotle
  • peppers in adobe sauce
  • salt
  • For Cabbage Slaw

  • 1 C red cabbage – shredded
  • 1/2 orange – juice and zest
  • kosher salt
  • 1 C green cabbage – shredded
  • 1 lime – zest and juice
  • 1 tbsp rice wine vinegar
  • 1 tsp coriander – ground

directions

  1. Preheat oil in a tabletop fryer or on the stove in a Dutch oven to 350 degrees
  2. For the Fish:

  3. In a large baking dish, add the rice flour and season with salt and pepper
  4. In a different large baking dish, add spelt flour, salt, baking powder, and cayenne, then whisk
  5. 4, Add beer to the flour mixture and whisk to mix
  6. Work in batches to dredge the cod pieces in the rice flour, shaking to remove any excess
  7. Dip into the batter and put into the hot oil
  8. Let cook until golden brown and crispy, about 4-5 minutes
  9. Remove to a baking rack fitted in a baking sheet
  10. For the Cabbage Slaw:

  11. In a large bowl, add the red cabbage, green cabbage, lime juice, lime zest, orange juice, orange zest, salt, rice wine vinegar, and coriander
  12. Toss to mix
  13. Serve the fried fish in a corn tortilla, top with cabbage slaw
  14. Garnish with the toppings of your choice

original source: https://www.foodus.com/chew-crispy-fish-tacos-recipe/