Fried Fish Tacos

Servings: 8

Total time: 22 Minutes

INGREDIENTS

1 ½ cups all-purpose flour

2 teaspoons paprika

2 teaspoons black pepper

1 ½ tablespoons Diamond Crystal Sea Salt (divided)

¾ cup light beer

1 large egg

2 quarts vegetable oil (for frying)

1 pound white fish (cod, flounder or tilapia) (cut into 8, 2-inch pieces)

2 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon Diamond Crystal Kosher Salt

½ teaspoon freshly ground black pepper

1 small head of red cabbage (finely shredded)

1 large carrot (peeled and shredded)

1 cup sour cream

1 lime (zested and juiced)

8 flour tortillas (warmed)

Fresh cilantro (for garnish)

DIRECTIONS

Heat oil in large dutch oven or deep fryer to 350°. Combine flour, paprika, black pepper and 1 tablespoon of salt in medium bowl. Transfer half of the flour mixture to large bowl and whisk in beer and egg until smooth.

Dip each piece of fish into remaining flour mixture and then into batter. Working in batches, slowly lower each piece of fish into hot oil. Fry until golden-brown, about 3 minutes. Transfer to a paper-towel-lined plate. Season with 1 teaspoon salt. 

Meanwhile, whisk together vinegar, honey, 1 teaspoon of salt and pepper in a large bowl. Add cabbage and carrots, and toss to combine. Combine sour cream, lime zest, juice and remaining salt in a small bowl. 

Top each tortilla with a piece of fish, cabbage slaw and dollop of lime crema. Garnish with cilantro, and serve.