For the fish
500 g white fish fillets (e.g. pangasius), sliced in strips of about 1.5cm
1 teaspoon salt
1/2 teaspoon black pepper
For the beer batter
100 g corn flour nixtamalized
80 g wheat flour
120 ml beer
1/4 teaspoon baking powder
Salt and pepper to taste
vegetable oil for frying
200ml mineral water (or as required to adjust the consistency)
For the salad
2 cups shredded cabbage (mix of white and red cabbage)
1 carrot, grated
1/4 cup freshly chopped coriander
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste
To serve
Lime wedges
Hot sauce (optional)
1. prepare the fish:
Season the fish fillets in a bowl with salt and pepper. Keep in the fridge until ready to use.
2. prepare the beer batter:
In a large bowl, mix together the corn flour, wheat flour and baking powder.
Add the beer and mix to a smooth batter.
Gradually add the mineral water until the desired consistency is reached. The batter should be thick enough to coat the fish but still remain liquid.
3. deep-fry the fish:
Heat the vegetable oil in a large skillet over medium-high heat.
Pull the fish fillets through the beer batter so that they are completely covered.
Deep-fry the fish fillets in the hot oil until golden brown and crispy, about 3-4 minutes per side.
Drain the fried fish fillets on kitchen paper to remove excess oil.
4 Prepare the salad:
In a large bowl, mix together the shredded cabbage, shredded carrot and chopped cilantro.
Add the lime juice, olive oil, salt and pepper and mix well.
5. Assemble the tacos:
Warm the corn tortillas.
Place a piece of fried fish on each tortilla.
Add a portion of lettuce and some chipotle mayonnaise.
Serve with lime wedges and hot sauce to taste.
Enjoy your meal!
