The GüdDish Fish Tacos

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Fish Tacos. The GüdDish.

Serves 4 · 25–35 min prep · 45–60 min total · Pull at 145°F · 6 steps

Ingredients

Ingredients for Fish Tacos

Fish

  • 1 1/2 lb white fish fillets (cod or tilapia)
  • 1/2 tsp ground black pepper
  • 1 tsp kosher salt

Tortillas

  • 8 corn tortillas

White sauce

  • 2 garlic cloves, minced
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise

Slaw

  • 1/2 white onion, thinly sliced
  • 3 cups shredded cabbage
  • 2 limes
  • 1/3 cup chopped cilantro

Batter

  • 4 cups vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup beer

What the best recipes taught us

  • Pat the fish dry before you dip it in the batter. If the fish is wet, the batter slides off in the oil.
  • Heat the oil to 350°F before you add the fish. If the oil is not hot enough, the batter soaks up oil and turns soggy.

Method

  1. 1
    White fish cut into strips and seasoned
    11/2lbswhite fish fillets
    1tspkosher salt
    1/2tspground black pepper

    Cut the fish into strips about 1 inch wide.

    Pat the strips dry.

    Season the fish with salt and pepper.

  2. 2
    Cabbage slaw tossed in a bowl
    1lime
    3cshredded cabbage
    1/2white onion, thinly sliced
    1/3cchopped cilantro

    Juice a lime into a bowl.

    Add the cabbage, onion, cilantro, and a pinch of salt to the bowl.

    Toss the slaw.

  3. 3
    Lime mayonnaise sauce stirred in a small bowl
    1lime
    1/2cmayonnaise
    1/2csour cream
    2garlic cloves, minced

    Juice the other lime into a small bowl.

    Add the mayonnaise, sour cream, and minced garlic to the small bowl.

    Stir the sauce.

  4. 4
    Oil heating, flour, and beer batter
    4cvegetable oil
    1call-purpose flour
    1cbeer

    Pour the oil into a heavy pot.

    Heat the oil to 350°F.

    Meanwhile, put the flour in a bowl.

    Stir the beer into the flour until the flour disappears.

  5. 5
    A few battered fish strips frying
    kosher salt
    8corn tortillas

    Dip a few strips in the batter and add them to the hot oil.

    Fry until the crust is golden brown and the fish flakes, 3 to 4 minutes, turning once.

    Lift the fish onto a rack. Salt them while they are hot.

    Let the oil return to 350°F between batches.

    Meanwhile, warm the tortillas in a dry skillet until they bend without cracking. Stack them on a plate.

  6. 6
    Fish tacos with slaw and sauce

    Fill the tortillas with the fish, slaw, and sauce. Serve.