Crispy Beer-Battered Fish Tacos with Chipotle Crema Step-by-step instructions

Before you start

Before you start, cut the cod into strips about 1 inch wide and pat them dry with paper towels. Measure out all the batter ingredients and have the beer chilling in the fridge until the last moment. Chop the cilantro and shred the purple cabbage if not using pre-shredded.

Set up a deep-fry thermometer and have your oil heating while you mix the batter. Have a paper towel-lined plate ready for draining the fried fish. Warm the tortillas just before serving, so they stay soft and pliable.

Instructions

Prep and Batter

1. 1Make the Beer Batter and Slaw
   In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, and smoked paprika. Slowly pour in the cold beer while whisking continuously until the batter is smooth and lump-free. The batter should have the consistency of thin pancake batter. Set aside. In a separate small bowl, combine the sour cream, chipotle peppers in adobo, and lime juice. Stir until smooth and set aside. In another bowl, toss the shredded purple cabbage with the cilantro leaves. Set both aside.
   Look for The batter should coat the back of a spoon evenly. The crema should be a smooth, pale orange color.
   Tip Keep the beer ice-cold until the moment you whisk it in; cold batter fries up crispier.
2. 2Heat the Oil for Frying
   Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C). While the oil heats, pat the cod strips dry with paper towels. Season lightly with salt if desired. Line a plate with paper towels for draining the fried fish.
   Look for The oil should shimmer and a tiny drop of batter should sizzle immediately.
   Tip Use a thermometer to keep the oil steady; it will drop when you add the fish.

At the end of this phase, the batter should be smooth and the consistency of thin pancake batter. The crema should be a uniform pale orange, and the cabbage and cilantro should be tossed together.

The oil should be heating and the fish strips ready to dip. The kitchen will smell of warm spices from the smoked paprika and garlic powder.

Fry and Toast

3. 3Dip the Fish in Batter
   Working with a few strips at a time, dip each cod strip into the beer batter, letting any excess drip back into the bowl. Ensure each piece is fully coated but not overly thick. Place the battered strips on a clean plate or wire rack while you finish dipping the rest.
   Look for The batter should cling to the fish without running off completely.
   Tip Don't overcrowd the plate; keep the strips in a single layer so they don't stick.
4. 4Fry the Fish Until Golden and Crispy
   Carefully lower a few battered cod strips into the hot oil, one at a time, using tongs. Fry in batches, without crowding, for 3 to 4 minutes, turning occasionally, until the batter is puffed, deeply golden, and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C). Transfer to the paper towel-lined plate and repeat with the remaining fish.
   Look for The batter will bubble vigorously; the fish should be golden brown and crisp.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Keep the oil at 350°F (175°C) between batches to ensure even cooking.
5. 5Warm the Tortillas
   While the fish fries, warm the corn tortillas. Heat a dry skillet or griddle over medium-high heat. Toast each tortilla for 20 to 30 seconds per side, until pliable and lightly charred in spots. Stack the warm tortillas on a plate and cover with a clean kitchen towel to keep them soft.
   Look for Tortillas should be soft and pliable, with light brown char marks.
   Tip Warming brings out the corn flavor and prevents cracking when folding.

The fish should be golden brown and puffed, with a crisp crust that crackles when you press it. The oil should stay at a steady 350°F (175°C). The tortillas should be warm, pliable, and lightly charred. The kitchen will be filled with the sizzle of frying and the warm aroma of corn tortillas.

Assemble and Serve

6. 6Assemble the Tacos
   Place a piece of crispy fish on each warm tortilla. Drizzle generously with the chipotle crema. Top with a handful of shredded purple cabbage and cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
   Look for The fish should be crisp, the crema smoky and cool, and the cabbage crunchy.
   Tip Squeeze lime juice right before eating to keep the batter crisp.

Each taco should have a piece of crispy fish, a generous drizzle of chipotle crema, and a pile of crunchy purple cabbage. The crema should be cool and smoky, the fish hot and crisp, and the cabbage bright and fresh. Serve immediately with lime wedges on the side for squeezing.

Common mistakes

One common mistake is overcrowding the pan, which drops the oil temperature and results in greasy, soggy fish. Fry in small batches, giving each piece room to bubble and crisp. Another pitfall is using warm beer or overmixing the batter, which can make it heavy and dense.

Keep the batter cold and stir just until combined. Also, be sure to pat the fish very dry before dipping; excess moisture will make the batter slide off. Finally, don't skip warming the tortillas — cold, stiff tortillas crack when folded.

How to tell it’s done

The fish is done when the batter is deeply golden brown and puffed, and the internal temperature reaches 145°F (63°C) on an instant-read thermometer. To test without a thermometer, insert a thin knife into the thickest part of a strip; the fish should flake easily and be opaque throughout.

The crust should be crisp and shatter when bitten, not chewy or soggy. If the batter browns too quickly, lower the oil temperature slightly to ensure the fish cooks through without burning the coating.

• Fish: 145°F (63°C) in the thickest part