Ingredients
- 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)
- 2/3 cup mayo
- 2 tsp chopped chipotle
- peppers in adobe sauce
- salt
- 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
For Fish
For Spicy Crema (Stir All Ingredients)
For Cabbage Slaw
directions
- Preheat oil in a tabletop fryer or on the stove in a Dutch oven to 350 degrees
- In a large baking dish, add the rice flour and season with salt and pepper
- In a different large baking dish, add spelt flour, salt, baking powder, and cayenne, then whisk 4, Add beer to the flour mixture and whisk to mix
- Work in batches to dredge the cod pieces in the rice flour, shaking to remove any excess
- Dip into the batter and put into the hot oil
- Let cook until golden brown and crispy, about 4-5 minutes
- Remove to a baking rack fitted in a baking sheet
- In a large bowl, add the red cabbage, green cabbage, lime juice, lime zest, orange juice, orange zest, salt, rice wine vinegar, and coriander
- Toss to mix
- Serve the fried fish in a corn tortilla, top with cabbage slaw
- Garnish with the toppings of your choice
For the Fish:
For the Cabbage Slaw:
original source: https://www.foodus.com/chew-crispy-fish-tacos-recipe/