Ingredients:

  • 120g (½ cup) Full-fat Sour Cream
  • 60g (¼ cup) Mayonnaise
  • 1 tbsp Chipotle Paste
  • 1 tbsp Fresh Lime Juice
  • ½ tsp Caster Sugar (superfine sugar)
  • Pinch of Sea Salt (for crema)
  • 200g (3 cups) Shredded Green Cabbage
  • 1 large Carrot, julienned or coarsely grated
  • 3 tbsp Fresh Coriander (Cilantro), finely chopped
  • 2 tbsp Fresh Lime Juice (for slaw)
  • 1 tbsp Extra Virgin Olive Oil
  • ¼ tsp Sea Salt (for slaw)
  • 500g (1.1 lbs) firm, white, skinless fish fillets (Cod, Haddock, or Tilapia)
  • 1 tsp Kosher Salt, divided
  • ½ tsp Black Pepper, divided
  • 180g (1 ½ cups) All-Purpose Flour (plus extra for dredging)
  • 1 tsp Baking Powder
  • ½ tsp Smoked Paprika
  • ¼ tsp Dried Oregano
  • 250ml (1 cup) Ice-cold Lager Beer
  • 950ml (4 cups) High smoke point oil for frying (Vegetable or Canola)
  • 12 Small (6-inch) Corn or Flour Tortillas
  • 1 large Lime, cut into wedges (for serving)

Instructions:

  1. Mix the Crema: In a small bowl, whisk together the sour cream, mayonnaise, chipotle paste, lime juice, sugar, and a pinch of salt until smooth. Cover and chill in the refrigerator.
  2. Make the Slaw: In a medium bowl, combine the shredded cabbage, carrot, and coriander. Whisk together 2 tbsp lime juice, olive oil, and salt. Pour over the cabbage mixture and toss well. Set aside to allow the flavours to marry (at least 15 minutes).
  3. Prep the Fish: Pat the fish strips completely dry using paper towels. Season lightly with half of the remaining salt and pepper.
  4. Mix Dry Batter Ingredients: In a large bowl, whisk together the flour, baking powder, smoked paprika, oregano, and the remaining salt and pepper.
  5. Add Wet Ingredients: Pour the ice-cold lager into the dry mixture. Whisk gently until just combined. Do not overmix; a few small lumps are acceptable.
  6. Rest the Batter and Heat Oil: Let the batter sit at room temperature for 10-15 minutes. Meanwhile, pour frying oil into a heavy skillet or Dutch oven and heat until it reaches 375°F (190°C).
  7. Dredge and Dip: Lightly dredge the seasoned fish strips in plain flour first, then immediately dunk them into the beer batter, ensuring they are fully coated.
  8. Fry the Fish: Carefully lower 3–4 fish strips into the hot oil. Fry for 3–4 minutes, flipping halfway, until the batter is deeply golden brown and crisp. Do not overcrowd the pan.
  9. Drain: Remove the fish with a slotted spoon and transfer immediately to a wire rack lined with paper towels to drain excess oil. Sprinkle lightly with a little extra salt while hot. Repeat with the remaining fish.
  10. Warm the Tortillas: Heat the tortillas on a dry skillet over medium-high heat for 30 seconds per side until pliable.
  11. Assemble Tacos: Place 1-2 pieces of crispy fish inside each warm tortilla. Top generously with the vibrant slaw and drizzle with the chilled Chipotle Crema.
  12. Serve Immediately: Serve straight away with lime wedges on the side for squeezing.