Battered Fish Tacos with Fresh Slaw
Diamond Post Medal for All Time! 1,246 Posts
October 6, 2020
These tacos are filled with puffy, crispy buttermilk fried fish and a wonderfully refreshing cabbage, corn, and pepper slaw. The flavours are as vibrant as the colours presented. Enjoy!
Any white fish is great for this recipe. I used tilapia. You could also use things like cod and flounder.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 to 8 tacos, depending on the size you make
- 2 cups corn kernels
- 1 red bell pepper, diced
- 1 cup red cabbage, shredded
- 1 Tbsp white wine vinegar
- salt and pepper
- 1 lb white fish fillets, cut into small strips
- salt and pepper
- 1 cup flour
- 1/4 cup cornstarch
- 1 cup buttermilk
- tartar sauce
- Grease a pan and place over medium-high heat. Add corn and red peppers. Cook, stirring often, until everything is a bit browned, about 4 to 5 minutes.
- Transfer to a bowl and add shredded red cabbage. Toss with vinegar. Add salt and pepper to taste.
- To make the batter for the fish, whisk together flour and cornstarch in a large bowl. Stir in buttermilk. Mix until perfectly smooth.
- Pat dry fish filets and dip into batter until well-coated.
- Heat up an inch of oil in a small frying pan over medium heat. Fry strips of battered fish, cooking each side for about 3 minutes until golden.
- Allow fish to drain on a paper towel lined plate. Immediately sprinkle with some salt and pepper. Continue to batter and fry the rest of the fish pieces.
- Lay out a tortilla, add some tartar sauce, a few pieces of fish, and cover with slaw. Serve immediately with lemon or lime wedges.
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