Photograph of the finished Tacos de pescado

Mexico · Taco cá chiên bột bắp cải trộn

Tacos de pescado

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea fish fillet Sea fish fillet 2.6 lb
  • Photograph of Flour Flour 12.7 oz
  • Photograph of Lager beer Lager beer 2 ½ cups
  • Photograph of Tortilla Tortilla 24
  • Photograph of Cabbage Cabbage 1.3 lb
  • Photograph of Mayonnaise Mayonnaise 8.5 oz
  • Photograph of Lime Lime 8
  • Photograph of Chipotle in adobo Chipotle in adobo 2.8 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Coriander Coriander 3.5 oz

Method

  1. 1 Cut the fish into 8 cm long strips, pat them dry, and toss with a little dry flour.
  2. 2 Mix the flour with cold beer to form a thin paste, and stir very lightly; the dry streaks of flour should be present.
  3. 3 Cold beer and minimal mixing are two conditions for a lightly crispy crust; a well-beaten batter results in a thick and firm crust.
  4. 4 Fry the fish at 180 degrees for 3 minutes, then let it stand on a rack to drain the oil.
  5. 5 Mix shredded cabbage with mayonnaise, ground chipotle peppers, and lime juice to make a salad.
  6. 6 Heat the tortilla, then arrange the fried fish, cabbage salad, cilantro, and squeeze in some lime juice. Serve immediately.

With an appliance

  • Air fryer 40 min

    Replace step 4: coat with breadcrumbs instead of beer, then spray with oil and steam in a 200-degree hot air oven for 10 minutes.

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