Forget Corona! The Penyllan Carolyn is so much better with these fish tacos!
Fish Taco Recipe
Light, crispy and fresh, these super tasty fish tacos loaded up with beer-battered cod, tangy slaw and a spicy garlicky lime sauce are delicious! Swsrdfish or other firm white fish also work really well!! I love to drink Carolyn with the Tacos. The bright tartness cuts through the fried fish and hot and spicy (and garlicky) flavours.
• 1 cup mayonaise (make your own you lazy bugger)
• 1/2 cup sour cream/Creme fraiche
• 5 cloves garlic (or more if you want even stronger garlic breath)
• 1 tbsp lime zest
• 1 tbsp lime juice
• 1/2 tsp cayenne pepper
• 1/4 tsp (slightly heaping) salt
Citrusy Slaw Ingredients:
• 1 tsp orange zest
• 1/4 cup fresh-squeezed orange juice
• 1 tsp lime zest
• 2 tbsp lime juice
• Pinch salt
• Pinch black pepper
• 1 tsp honey
• 1/3 cup olive oil or avocado oil
• 4 cups thinly shredded green cabbage
• 2 cups thinly shredded red cabbage
• 1 thinly sliced red or brown onion
• 1/2 cup corriander leaves, roughly chopped (feel free to add in the finely chopped the stalks as well)
Note: green cabbage and a nice mix of other cabbages, lettuce and herbs are great for this salad. Just see what you have in the fridge. I made the one in the photo with pointy cabbage and radicchio.
Fish Tacos Ingredients:
• 700g of cod, cut into short strips or bite-size chunks
• Black pepper
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp granulated garlic
• 1 1/2 cups all-purpose flour
• 1 33cl bottle of COLD beer (I used anything as long as it isn’t too dark or bitter)
• Vegetable oil, for frying (about 3 cups)
• Corn tortillas, warm (about 24 tortillas so you can double up on each taco) I like to just warm up one set of tacos at a time as they can get hard quickly.
• Coriander leaves, sliced lime, sliced radishes, sliced chilli and/or sliced chilli for garnish
–To prepare you fish tacos, add your cod pieces to a bowl and season with a couple of pinches of salt and pepper, plus half of all the spices (the cayenne, cumin, coriander and garlic powder); allow them to marinate for a bit while you prep everything else.
– Prepare your spicy garlic lime mayo by placing all ingredients into a food processor or use a hand blender and blend until smooth and combined; pour into a bowl or into a squeeze bottle.
–Prepare your slaw by popping the orange zest, orange juice, lime juice, pinch of salt and pepper, honey, and oil together into a small jar and shake vigorously until well combined. Set aside for a moment. Add both of your shredded cabbages, sliced onion and coriander into a medium-size bowl, and toss with the dressing. Keep cold until serving.
– Prepare a plate with some kitchen paper on it to hold fish once fried. Next, add enough oil to a deep pan or a medium-size pot so that the fish can be submerged when you fry it (about 3 cups), and bring it to 185° Celsius.
–When your oil almost at temperature, whisk together the flour with a couple of pinches of salt and pepper, and slowly pour in the cold beer and whisk just until smooth. When oil is ready, dip the pieces of cod into the batter in batches and fry (it took 3 batches for me) for a 3-4 minutes or until golden-brown.
–To assemble, I like to pop everything on the table so people can make their own. So much mess and fun! But you can assemble them yourself as well. Add a couple of pieces of the fried cod to the bottom of the first round of corn tortillas, top with a generous amount of the slaw, add in some radishes etc (if using), drizzle the spicy garlic-lime sauce liberally over top, and finish with some extra corriander and a squeeze of lime.
I also made a little avocado and tomato salsa and a corn and chorizo salad and some chopped fresh chillies which are the extra bits in the photos.