Crispy Fish Taco Salad
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4
- 1 head napa cabbage
- 1 avocado
- 2 scallions
- 8 radishes
- A small handful of fresh cilantro sprigs
- ¾ cup Greek yogurt
- 1 tablespoon fresh lime juice
- ½ teaspoon chipotle powder
- 1 teaspoon kosher salt
- 8 ounces flaky white fish fillet, such as hake or cod (about 1 inch thick and 3 inches wide)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup plus 3 tablespoons beer, such as Negro Modelo
- Extra virgin olive oil, for frying
- 1 lime, cut into wedges
Thinly shred the cabbage and divide among plates. Dice the avocado and thinly slice the scallions and radishes and add to the plates along with the cilantro.
In a small bowl, stir together the yogurt, lime juice, chipotle, and and ¼ teaspoon of the salt. Stir in 2 to 3 tablespoons of water to thin the dressing out a little.
Slice the fish into about ½-inch-thick pieces (you should get 8 pieces). In a medium bowl, whisk together the flour, baking powder, and the remaining ¾ teaspoon salt. Whisk in the beer. The batter should be smooth and thick enough to cling to the fish. If it’s too thick and clumpy, add another tablespoon of beer.
In a medium skillet, heat ¼ inch of oil over medium heat. Test the oil with a drop of batter to make sure it’s nice and hot. If it sizzles, you’re ready. Dip a piece of fish into the batter, shake off excess, and add to the oil. Repeat with the rest of the fish. Cook for 2 to 3 minutes, turning halfway through, until golden brown and crisp. Transfer to a paper towel-lined plate.
Spoon on as much dressing as you like over each salad. Dividing evenly, place the fish atop the salads. Serve with lime wedges.
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