Crispy Fish Tacos with Slaw

Making Crispy Fish Tacos with Slaw

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1. Season the fish with half the salt and dust with the 4 tbsp flour. Whisk the 120 g flour with the sparkling water to a lumpy batter.

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2. Heat the frying oil to 180°C / 355°F. Dip the fish in the batter and fry in batches for 5 minutes until deep gold. Drain on a rack.

   Mark done Start 5 min timer

3. Toss the cabbage with the juice of 1 lime, the coriander and remaining salt. Mix the mayonnaise, chipotle paste and remaining lime juice.

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4. Warm the tortillas and fill with the fish, slaw and sauce.

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Tips for Making Crispy Fish Tacos with Slaw

• Keep the batter cold and lumpy.
• Fry in small batches.
• If your oil runs hot, check at 4 minutes.
• Assemble at the last moment.

Ingredient Swaps

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.

What Goes With Crispy Fish Tacos with Slaw

• Mexican rice
• Black beans
• Lime wedges
• Cold beer

Leftovers and Storage

Best eaten at once. Fried fish does not keep well.

Crispy Fish Tacos with Slaw FAQ: Common Questions

Crispy Fish Tacos with Slaw Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.