Sexy Slaw That Just Happens to Be Served on Fish Tacos
Summer may be defined by watermelon, grilling, and sweating through the $25 kaftan you bought on Amazon, but for me, it’s all about fish tacos. And the slaw. That delightfully cold and crisp slaw that I crave in my dreams between all of the insomnia and Klonopin-induced REM cycles. Some things are meant to be together, unlike Britney Spears and Kevin Federline, and slaw was made to top a lightly battered fish that is fried to perfection. Please also pile on the cilantro, because I’m not a monster human who trashes such an herbal delicacy and blames it on genetics.
Ingrediënten
FOR THE CABBAGE SLAW
- 3 cups shredded napa cabbage 1 small head
- 1 cup shredded carrots 1 to 2 medium
- 1 cup thinly sliced scallions about 4
- 3 tablespoons freshly squeezed lime juice from 1 medium lime
- 1 teaspoon sugar
- Kosher salt
FOR THE FISH
- Canola oil for frying
- 4 cups all-purpose flour
- 2 teaspoons kosher salt plus more for seasoning
- 2 teaspoons baking powder
- 1 teaspoon chili powder
- 2½ cups dark Mexican beer
- 2 pounds skinless halibut cut into 1-inch-thick strips
- Freshly ground black pepper
FOR THE CHIPOTLE CREMA
- ⅓ cup mayonnaise
- ⅔ cup crema
- 2 tablespoons freshly squeezed lime juice from 1 medium lime
- 3 tablespoons adobo sauce
- Kosher salt
- 6 flour tortillas warmed
- Pico de gallo for serving
- Cilantro leaves for serving
Instructies
- First make the cabbage slaw: In a medium bowl, toss together the cabbage, carrots, scallions, lime juice, sugar, and salt to taste.
- Let sit until ready to serve.
- Make the fish: Fill a large Dutch oven with about 3 inches of canola oil and heat the oil to 350ºF.
- Line a baking sheet with a wire rack.
- In a large bowl, combine 2½ cups of the flour, 1 teaspoon of the salt, the baking powder, chili powder, and Mexican beer.
- Mix to form a batter.
- In another bowl, combine the remaining 1½ cups flour and 1 teaspoon salt.
- Season the halibut with salt and pepper.
- Dredge the halibut pieces in the flour mixture and then dip in the batter to coat.
- Add a few pieces at a time to the hot oil and cook until golden brown and cooked through, about 5 minutes.
- Transfer to the prepared baking sheet and repeat with the remaining pieces of fish.
- Meanwhile, make the chipotle crema: In a medium bowl, combine the mayonnaise, crema, lime juice, adobo sauce, and salt to taste.
- Set aside.
- To assemble, divide the fried fish among the tortillas.
- Top with the slaw, pico de gallo, chipotle crema, and cilantro leaves.
- Serve.
Notes / Tips / Wine Advice:
Can’t find halibut? Any other flaky white fish will do; think flounder, snapper, mahi-mahi, grouper, or cod.
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