RecipeDelish

Ingredients

• 1½ lb firm white fish (cod or halibut), cut in strips
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp paprika
• ¾ cup cold lager beer or sparkling water
• ½ cup vegetable oil, for frying
• 2 cup shredded cabbage
• ½ cup sour cream
• 2 tbsp chipotle in adobo, minced
• 8 corn tortillas, warmed

Steps

1. Season the fish with salt and pepper. Whisk the flour, baking powder and paprika, then whisk in the cold beer until just smooth.
2. Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F).
3. Dip the fish in batter, let the excess drip off, and fry in batches 3-4 minutes per side until deep golden and crisp. Drain on a rack.
4. Mix the sour cream and chipotle into a crema. Toss the cabbage with a pinch of salt and a squeeze of lime if you like.
5. Build the tacos: tortilla, cabbage, fish, chipotle crema and lime wedges.