Time 45m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Fill a large deep frying pan about 1/3 full of vegetable oil. Heat to 375°F. Place the breadcrumbs in a dish. In a separate dish, beat the eggs with salt and pepper and the water. Cut each fish fillet into 4 equal pieces , then season with salt and pepper. Dip the fish into the eggs, then into the panko bread crumbs. Place on a tray lined with paper towels and let rest for 15 minutes to allow the breading to set. Cook the fish a few pieces at a time until golden brown and cooked through, about 5 - 7 minutes. Drain on paper towels. To warm the tortillas, heat a dry frying pan over medium heat and warm the tortillas in the pan until it softens and is hot, about 30 seconds. Spread the dip on the tortillas, then top with the coleslaw, avocado, tomato then the fish. Chipotle Mayonnaise; 1 cup mayonnaise, 2-3 chipotle chilies (canned in adobo), 1 tablespoons adobo sauce and juice from 1/2 a lime. Blend all of the ingredients in a food processor, then cover and refrigerate..
Time 30m Yield 6 servings Number Of Ingredients 19 Steps:
Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside. Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes. Heat the vegetable oil in a large pot until it reaches 350°F (180°C). Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels. Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth. To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish. Enjoy!
Time 45m Yield 10 Number Of Ingredients 10 Steps:
In a shallow bowl, whisk together beer, flour, and salt. Rinse fish, and pat dry. Cut into 10 equal pieces. In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish. Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa
Time 45m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In a shallow bowl, whisk together beer, flour, and salt. Rinse fish, and pat dry. Cut into 10 equal pieces. In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish. Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa.
