Crispy Beer-battered Fish Tacos

Recipe makes 12-15 fish tacos

Ingredients:

• 1 kilogram sole or any white fish, cleaned, filleted and cut into 1×4” strips, lightly seasoned with salt and black pepper
• Corn oil for deep-fat frying
• Flour tortilla, warmed over low heat on a nonstick pan

Batter

• 3/4 cup Kessler’s® Pure Cornstarch
• 1/2 cup All-purpose flour
• 1 tsp baking powder
• 2 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp cumin powder
• 1/2 tsp black pepper, freshly ground
• 1/2 – 3/4 tsp iodized salt (use according to taste)
• 3/4 cup cold beer

Adobo-mayo sauce for the drizzle

• 3/4 cup mayonnaise
• 1 tbsp freshly squeezed lime, lemon, or calamansi juice
• 1/2 tbsp sriracha
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tbsp garlic powder

Red cabbage slaw

• 225 grams red cabbage, shredded
• 225 grams iceberg lettuce, shredded
• 1 medium carrot, peeled and julienned
• 1/2 cup cilantro, loose leaves
• 3 tbsp mayonnaise
• 6 tbsp lime, lemon, or calamansi juice
• salt to taste

Procedure:

Batter

1. Prepare white fish by cutting into strips. Dry fish completely with the use of paper towels then lightly season with salt and pepper. Set aside in the chiller covered in plastic wrap while batter is being prepared.
2. In a non-stick pan, pour corn oil half of the way then set in low heat while preparing the batter. Frying oil should be at 350F / 175C to achieve a crisp coating.
3. In a bowl, combine Kessler’s® Pure Cornstarch with the other dry ingredients. Once well-combined, slowly pour the cold beer into the mixture, whisking until a smooth batter is achieved. Be careful not to over mix the batter.
4. Dip the strips of fish into the batter and carefully place in hot oil. Fry until golden brown, around 2 minutes per side. Immediately transfer fried fish into racks with paper towels to drain excess oil.
5. Assemble by putting the fish in the center of the warm flour tortilla, topped with the prepared salad, drizzled with the Adobo-mayo Sauce. Serve immediately.

Adobo-mayo sauce for the drizzle

1. In a bowl, whisk all the ingredients until well-blended.
2. Drizzle on top of the slaw prior to serving.

Red cabbage slaw

1. In a large bowl, toss shredded red cabbage, lettuce, and carrots.
2. In a separate bowl, combine mayonnaise, freshly squeezed juice and salt.
3. Gradually add the dressing into the vegetable mix.
4. Top the slaw onto the fried fish prior to serving.