Crispy Fish Tacos with Lime Slaw

Strips of white fish in a light, crisp batter, tucked into warm corn tortillas with a sharp lime and cabbage slaw. Everything is ready in about half an hour.

Serves 4 (12 tacos) · Prep 20 min · Cook 10 min

Ingredients

• 600 g firm white fish such as cod or rockfish, cut into 12 strips
• 100 g flour, plus 2 tablespoons for dusting
• 1 teaspoon baking powder
• 180 ml cold sparkling water
• Salt
• Oil for frying
• ¼ small green cabbage, finely shredded
• 2 limes, juice, plus wedges to serve
• 1 small red onion, thinly sliced
• 120 ml sour cream
• 12 small corn tortillas
• A handful of cilantro

Method

1. Toss the cabbage and onion with the juice of one lime and a pinch of salt. Leave to soften while you cook.
2. Stir the sour cream with the juice of the second lime and a pinch of salt.
3. Whisk the flour, baking powder, a pinch of salt and the sparkling water into a thin batter.
4. Heat 3 cm of oil in a deep pan to 180 °C (350 °F). Pat the fish dry and dust it with flour.
5. Dip the strips in the batter and fry in batches for 3–4 minutes, until golden and crisp. Drain on a rack.
6. Warm the tortillas in a dry pan and fill each with slaw, a strip of fish, lime crema and cilantro.

Battered fish draining on a rack.

Tips

• Keep the batter cold and mix it just before frying; that keeps the coating light.
• For a lighter version, grill the fish brushed with oil and chili powder instead of frying it.