Crispy Fish Taco Bowls My Baja Secret with Lime Crema

Name: Crispy Fish Taco Bowls My Baja Secret with Lime Crema
Total time: 60 min
Ingredients: 1 cup (120g) all-purpose flour, plus extra for dredging; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup (240ml) ice-cold lager beer; 1 1/2 lbs (680g) skinless, boneless white fish fillets (cod, tilapia, or halibut), cut into 2-inch pieces; Vegetable oil, for frying (about 4 cups / 960ml); 1/2 cup (120g) sour cream; 1/4 cup (60ml) mayonnaise; 2 tablespoons fresh lime juice; 1 tablespoon chopped fresh cilantro (coriander); 1/4 teaspoon salt; 4 cups (400g) shredded green cabbage; 1 cup (100g) shredded carrots; 1/4 cup (60ml) apple cider vinegar; 2 tablespoons olive oil; 1 tablespoon honey or maple syrup; Salt; pepper; 2 cups (400g) cooked white rice (jasmine or basmati); 2 ripe avocados, pitted and sliced; 1/4 cup (30g) chopped red onion; Lime wedges, for serving; Optional: hot sauce, extra cilantro for garnish

seafood-portal.com

Ditch the pub Make these Bajastyle Crispy Fish Taco Bowls at home Crispy beerbattered fish zingy lime crema Easy summer dinners sorted Get the recipe now

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Ingredients

1 cup (120g) all-purpose flour, plus extra for dredging
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup (240ml) ice-cold lager beer
1 1/2 lbs (680g) skinless, boneless white fish fillets (cod, tilapia, or halibut), cut into 2-inch pieces
Vegetable oil, for frying (about 4 cups / 960ml)
1/2 cup (120g) sour cream
1/4 cup (60ml) mayonnaise
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro (coriander)
1/4 teaspoon salt
4 cups (400g) shredded green cabbage
1 cup (100g) shredded carrots
1/4 cup (60ml) apple cider vinegar
2 tablespoons olive oil
1 tablespoon honey or maple syrup
Salt
pepper
2 cups (400g) cooked white rice (jasmine or basmati)
2 ripe avocados, pitted and sliced
1/4 cup (30g) chopped red onion
Lime wedges, for serving
Optional: hot sauce, extra cilantro for garnish