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CLINTON KELLY Crispy Fish Tacos

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ingredients
FISH
11/2 pounds cod (cut into 1″x2″ pieces, skinless)
1/2 cup rice flour
11/2 cups spelt flour
1 tablespoon baking powder
1 teaspoon cayenne pepper
1 bottle Mexican lager beer (chilled)
vegetable oil (for frying)
Kosher salt (to taste)
CABBAGE SLAW
1 cup green cabbage (shredded)
1 cup red cabbage (shredded)
1 limes (zest and juice)
1/2 orange (zest and juice)
1 tablespoon rice wine vinegar
Kosher salt (to taste)
1 teaspoon coriander (ground)
GARNISH
lime wedges
cilantro
sour cream
plantain chips (serve on top or on the side)
avocado (peeled, pitted and sliced)
12-15 corn tortillas (charred)

directions
Preheat oil in a tabletop fryer or on the stovetop in a Dutch oven to 350??F.
For the fish: In a large baking dish, add rice flour, season with salt and pepper. In another large baking dish, add spelt flour, baking powder, salt, cayenne and whisk to combine. Add beer to spelt flour mixture, whisk to combine.
Working in batches, dredge the cod pieces in the rice flour, shaking off any excess. Dip into the batter and place in the hot oil. Allow to cook until golden brown and crisp, about 4-5 minutes. Remove to a baking rack fitted in a baking sheet.
For the cabbage slaw: In a large bowl, add green cabbage, red cabbage, lime zest and juice, orange zest and juice, rice wine vinegar, salt, and coriander. Toss to combine.
Serve the fried fish in a corn tortilla, top with cabbage slaw. Garnish with desired toppings.
Tips:
1. Add your favorite toppings!
2. Serve cold beer with your tacos.

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