Reel in the compliments when you serve up these classic fish tacos.
Photo by Gina Moore
MAKES 8 TACOS
1 cup self-rising flour
¼ teaspoon cayenne pepper
1 cup beer or club soda (more if needed for consistency)
1-pound white fish (cod, catfish, tilapia), cut into 4-inch strips
Canola oil
8 6-inch corn tortillas
Sliced red cabbage
Sliced radishes
Diced avocado
Diced tomatoes
Sliced green onions
Cilantro leaves
Lime wedges
In a medium bowl, whisk together flour, cayenne and beer (or club soda). Add fish pieces, completely covering with batter, and set aside for 30 minutes. In a Dutch oven or deep skillet over medium-high heat, add 1–2 inches of oil. When oil is hot, add pieces of fish to oil, one at a time, and cook for about 4 minutes or until golden brown. Do not crowd the pan. Remove from oil and drain on a paper towel-lined platter or wire rack.
To assemble tacos, place a piece of fried fish on each tortilla and add sliced cabbage, radishes, avocado, tomatoes, onions and cilantro leaves. Serve with lime wedge.
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