Crispy Fish Tacos with Chipotle Crema

• Seafood

  • 2 lbs Fish such as snapper, flaky white

• Produce

  • 3 Chipotle en adobo sauce or chipotle puree
  • 1 Cilantro
  • 1 Lime
  • 2 cups Red cabbage

• Condiments

  • 2 tbsp Lime juice plus more, freshly squeezed
  • 1/3 cup Mayonnaise, good quality

• Baking & Spices

  • 1/2 cup All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 3/4 cup Cornstarch
  • 1 Kosher salt

• Oils & Vinegars

  • 1 Neutral oil

• Dairy

  • 2/3 cup Crema or sour cream

• Beer, Wine & Liquor

  • 1 cup Lager beer preferably mexican

Found on saltandwind.com

Description

Ingredients

• 2 pounds flaky white fish such as snapper, cod, mahi mahi, or tilapia
• 3/4 cup cornstarch divided
• 1 teaspoon baking powder divided
• kosher salt
• 1/2 to 3/4 cup unbleached all-purpose flour
• 2/3 cup Crema or sour cream
• 1/3 cup good-quality mayonnaise
• 3 chipotle en adobo sauce or chipotle puree
• 2 tablespoons freshly squeezed lime juice plus more to taste
• 1 cup lager beer preferably Mexican
• neutral oil (like canola, grapeseed, or peanut oil) for fying
• 2 cups shredded red cabbage
• Lime wedges for serving
• cilantro leaves for serving

Directions

• To prepare the fish: Cut each tilapia fillet in half lengthwise. Keep the shorter half of the fillet whole, but cut the longer half in half again widthwise. To a large bowl, add 1/4 cup cornstarch, 1/2 teaspoon baking powder and 2 teaspoons kosher salt, whisking to combine. Add the strips of tilapia, and toss until evenly coated. Transfer the fish to a wire rack set over a rimmed baking sheet, and refrigerate uncovered for 30 minutes or overnight. Meanwhile, make the crema.
• For the crema: Combine the Mexican crema, mayo, chipotles, lime juice and a pinch of salt in a small food processor or blender, and process until smooth.  The crema should be fairly thin. Season to taste with additional kosher salt and lime juice. Flavors should be bright and bold. 
• To fry the fish: When ready to fry, whisk together 1/2 cup cornstarch, 1/2 teaspoon baking powder, 1/2 cup flour and 2 teaspoons kosher salt in a large bowl. Add beer, and whisk until smooth. To test the consistency, dip a whisk into the batter, then pull up.  If the batter runs off the whisk in a steady, thin stream, it’s perfect. If it doesn’t hold to the whisk, it’s too thin.  Whisk in a little flour and test again.  If the batter runs off the whisk in a slower, thicker stream, it’s too thick, whisk in a little beer and test again. Set batter aside for 15 minutes before using.
• Meanwhile, fill a large cast-iron pot with enough oil to reach a depth of 2-inches, and preheat oil to 350°F. Working in batches, dip the fillets in the beer batter one at a time, making sure the fish is fully coated.  Let excess batter drip off, then carefully lower the fish in the oil.  Don’t overcrowd the batches as this will cause the temperature of the oil to drop quickly.  Fry the fish until golden brown and cooked through (4 to 5 minutes). Transfer to a wire rack and immediately sprinkle with salt.
• To assemble the tacos: To make the tacos, place 1 or 2 pieces of fried fish in a warm tortilla with shredded cabbage.  Squeeze a lime over the fish and cabbage, then drizzle with chipotle crema. Finish with a few cilantro leaves.  Fried fish is best enjoyed immediately!