Beer Battered Fish Tacos With Asian Coleslaw & Sriracha Aioli

Crispy, golden beer-battered fish is tucked into warm tortillas and topped with a crunchy Asian coleslaw that adds a fresh, tangy bite to every mouthful. The creamy sriracha aioli brings just the right kick of heat, creating a bold, perfectly balanced taco that’s packed with flavor in every bite

INGREDIENTS

Marinade

1kg Cod Fish Fillet, cut into 1-inch strips

2 tsp Garlic, chopped finely

1 tbsp Fresh Lime Juice

2 tsp Cilantro, chopped finely

3 tbsp Olive Oil

Beer Batter Mixture

2 cups Heineken Lager Beer, very cold

2 cups All-Purpose Flour, sifted

1 tsp Baking Powder

1 cup All-Purpose Flour, for dredging

Pinch of Paprika

Salt & Pepper, to taste

4 cups Vegetable Oil, for frying

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Asian Coleslaw

2 cups Green Cabbage, shredded

2 cups Red Cabbage, shredded

½ cup Pineapple Juice

3 tbsp Rice Wine Vinegar

1 tbsp Fresh Lime Juice

2 tbsp Caster Sugar

2 tbsp Olive Oil

Salt & Pepper, to taste

Sriracha Aioli

½ cup Mayonnaise

2 tbsp Sriracha Sauce

2 tsp Garlic, chopped finely

Salt & Pepper, to taste

2 pieces Avocado, cut into slices

10-12 corn Tortilla, warmed

PROCEDURE

1. Marinate the codfish. Cut it into 1-inch-thick strips and make sure to remove bones. In a mixing bowl, add the fish, garlic, chopped cilantro, lime juice, and olive oil. Mix it well. Marinate in the fridge for 15 minutes.
2. Prepare the Asian coleslaw. In a mixing bowl, add the pineapple juice, rice vinegar, fresh lime juice, sugar, and olive oil. Mix them together. Add the cabbage and season it with salt and pepper. Keep mixing until well blended. Cover it with cling wrap and chill in the fridge until ready to use.
3. Take out the codfish from the fridge. Season both sides of the fish fillet with salt and pepper and set aside. Season the flour with paprika and salt, and then lightly dredge the fish fillet.
4. Add oil to a pan and turn the heat to medium.
5. In another mixing bowl, pour 2 cups of flour and add 2 cups of cold lager beer. The ratio should be 1:1. Add baking powder, then season with salt and pepper. Whisk everything together.
6. Coat the fish with beer batter. Once the oil is ready, deep fry the fish. Don’t overcrowd the pan. Turn sides for even cooking.
7. Slice some avocado and squeeze some lime juice all over the avocado to avoid discoloration.
8. Prepare the sriracha aioli. Add some sriracha sauce to a small bowl of mayonnaise. Add some garlic and season it with salt. Mix until well blended.
9. To assemble, put a fillet in a tortilla and add the sriracha aioli. Put the Asian coleslaw and add some slices of avocado. Garnish it with some fresh coriander and slices of lime. Ready to serve.