A whole cluster of circumstances led me to create this recipe. Including; a desire to create a summery recipe using beer for an article I was contributing to, a love of Mexican food, inspiration from my favourite Mexican restaurant El Burro, and stumbling on these delicious flavour combinations while messing around in my kitchen a few weeks ago.
So what you want is nice crispy golden fish. As fresh as possible. I used angelfish because its cheap, tasty and very sustainable (Green on SASSI). You can also just lightly pan fry the fish pieces in olive oil or chilli infused olive oil after you have dusted these in flour. I like to season the flour with smoked paprika , salt and pepper.
Coleslaw is a really nice way to give these tacos texture and juiciness, as well as to carry the added spice and heat.
You could also add avocado slices or guacamole. There are no rules.
I love the pink onions they serve on the side at El Burro. Simply pickled in red wine vinegar to take the edge off the sharp flavour of the onion.
What you need to make this: (this will be enough for 4 – 6 nicely stuffed tacos)
- 450 – 500gms firm white fish fillets cut into strips / or chunks ( I used 2 fillets of angelfish)
- 1 1/2 cups flour (and 1/4 cup for dusting)
- 300ml beer
- 3 tsp baking powder
- salt & pepper
- 2 tsp smoked paprika to add to the dusting flour (optional)
- 1 red onion finely sliced and soaked in red wine vinegar for about 4 hours or longer in the fridge
- soft flour taco’s or tortillas / wraps
- oil for frying
- lime or lemon wedges
- fresh coriander leaves
- grated carrot (quantity as per requirement)
- finely sliced cabbage to a 50:50 ratio to the carrot
- a good quality mayonnaise to coat the carrot and cabbage
- hot sauce of your choice to season the slaw. I used a Mexican chipotle hot sauce, but green tabasco or any other chilli sauce will work. I also love the Orinoco Venezuelan sauce (green). You could also just add chopped pickled jalapeno chillies into the slaw.
- make the slaw by tossing the shredded cabbage and grated carrot in a bowl with the mayonnaise and hot sauce
- heat enough oil in a deep pot to fry the fish pieces (about half full)
- toss the fish pieces in a bowl with the flour,smoked paprika, salt and pepper to lightly coat
- in another bowl mix the flour and baking powder and then add the beer and whisk lightly to a thick runny consistency
- when the oil is hot enough, dip each piece of fish into the batter and gently drop into the oil
- turn the pieces over when they are golden brown and drain on kitchen paper
- repeat until all the fish is cooked
- heat the tacos / tortilla’s by either microwaving for 10 seconds or heating on a dry hot pan
- assemble the tacos adding the slaw, a few fish pieces and coriander
- season with salt and a spritz with lime juice