Crispy Fish Tacos with Heirloom Tomato Salsa
These Crispy Fish Tacos with Heirloom Tomato Salsa might be one of the best summertime meals to make! They are crispy and crunchy from the double dredge and topped with salsa, sour cream crema, and cabbage.
Servings: 4
Ingredients
Heirloom Tomato Salsa
- 2 large heirloom tomatoes quartered
- 1 large shallot roughly chopped
- 1 large jalapeño seeded for less heat, roughly chopped
- 1 large garlic clove
- 1/2 cup fresh cilantro
- Juice of 1 lime
- Kosher salt
Lime Crema
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup mayo
- Zest and juice of 1/2 lime
- Kosher salt
Beer Battered Fish
- Neutral oil for frying (canola, avocado, or vegetable)
- 1 pound firm white fish such as cod, halibut, mahi mahi, or opakapaka, cut into 1-inch strips
- Kosher salt
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 12 ounces cold NA beer
Dry Dredge
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch
- Pinch of kosher salt
For Serving
- Thinly shaved green cabbage lime wedges, corn tortillas
Instructions
- Make your Salsa: In the base of a food processor, pulse your tomatoes, shallot, jalapeno, garlic, cilantro, lime, and salt just until combined. I like to do a few quick pulses so it still has some chunkiness to it. Transfer to the fridge until ready to serve.
- Prepare your crema: In a small bowl, whisk together sour cream, mayo, zest, and juice of lime, seasoning with salt. Transfer to the fridge until ready to serve.
- Fry your fish: Fill a heavy-bottomed pot or Dutch oven with about 2 to 3 inches of oil and heat to 375°F. Pat the fish completely dry with paper towels and season lightly with kosher salt.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add in your beer while whisking to completely combine the batter, being careful not to overmix. The batter consistency should be like pancake mix. Transfer to the fridge.
- In a shallow bowl, toss together flour, cornstarch, and salt.
- When your oil is ready, coat the fish strips in the dry batter, shaking off the excess, and then the wet batter, shaking off any excess.
- Carefully lower the fish into the hot oil, frying in batches as needed. Fry for 3 to 4 minutes, turning occasionally, until deep golden brown and the fish has cooked through.
- Transfer to a wire rack. Sprinkle with salt as it gets out of the oven.
- Warm your tortillas on a dry skillet or directly on the gas flame until charred.
- Assemble your tacos: Spread a spoonful of crema, then your cabbage, then the battered fish, finishing with the salsa. Serve alongside more salsa and crema, and eat immediately.
Notes
- Have a cold batter: This will make a crispier batter than room temperature. Keep all your batter ingredients cold!
- Fish options: You will need a firm white fish, such as cod, halibut, mahi mahi, or opakapaka.
- Prep: You can prepare the salsa, crema, and cabbage ahead of time, as well as the batter.
- Storing: Keep the salsa and crema in separate airtight containers in the fridge for up to 3 days. Fried fish is best made fresh, so we do not recommend prepping or storing.
Nutrition
Calories: 375kcal | Carbohydrates: 50g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 375mg | Potassium: 124mg | Fiber: 2g | Sugar: 2g | Vitamin A: 323IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg