Clinton Kelly Halibut Tacos with Spicy Crema and Cabbage Slaw 
ingredients
method
ingredients
Clinton Kelly's Fried Fish Tacos
- 2 1/2 pounds Halibut (cut into 1"x4" pieces)
- 1 1/2 cups Flour
- Salt
- freshly cracked Black Pepper
- 12 ounces Dark Mexican Beer
- Corn Tortillas (6-inch; warmed)
- Cilantro (to garnish)
- Lime Wedges (to garnish)
- Vegetable Oil (for frying)
For the Spicy Crema:
- 2/3 cup Mayonnaise
- 2 teaspoons chopped Chipotle Peppers (in adobo sauce)
- Salt
For the Cabbage Slaw:
- 2 cups shredded Green Cabbage
- 1/2 Red Onion (slivered & rinsed with water)
- 2 tablespoons White Wine Vinegar
- 2 Limes (juice)
- Salt
- freshly cracked Black Pepper
step-by-step directions
step-by-step directions
- Prepare the Spicy Crema and Cabbage Slaw before cooking fish.
- Preheat oil to 350 F. Pat fish dry and season lightly with salt and pepper. In a bowl, whisk together the flour with salt and pepper to taste. Stir in beer and set aside.
- Working in batches, dip the fish into the beer batter to coat completely, allowing excess to drip back into bowl. Gently place in the hot oil. Cook for 3 to 4 minutes, until rich golden. Remove from oil to a paper towel-lined plate and season with salt.
- To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of fried fish over sauce. Top with Cabbage Slaw. Garnish with cilantro and lime wedges.
- For the Spicy Crema: Stir together the ingredients and adjust seasoning to taste.
- For the Cabbage Slaw: Toss all the ingredients together in a large bowl and set aside. This can be covered and store in the fridge a few hours in advance.
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Clinton Kelly's Fried Fish Tacos
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