Crispy Fish Tacos With Red Cabbage Slaw Recipe

Slaw and crema:

1. Zest both limes, then slice in half. In a medium bowl, add lime zest and lime juice from 1 1/2 limes, honey, oil, salt, and black pepper. Whisk to combine. Add the cabbage, radishes, onion, cilantro, and jalapeño pepper.

2. Toss to combine. Set aside. To make the crema, stir together sour cream, juice from the remaining lime half, chili powder, garlic powder, cumin, and salt.

3. If the crema seems top thick, you can always thin it with a little milk or additional lime juice. Set it aside.

4. Line a platter with paper towels to drain the fish after you fry it.

5. Zest the lime and put the zest on a medium plate, add the flour, cornmeal, paprika, salt, garlic powder, and cayenne pepper. Set it aside.

6. On another medium plate, add the milk, and juice from half of the lime. Cut the fillets on the bias (a diagonal cut) into strips about 1 inch thick, season them with the juice from the remaining lime half, and sprinkle with salt and pepper.

7. In a large Dutch oven, add the oil. Heat it to 360 degrees F. It will take about 15 minutes for the oil to come to temp.

8. While you’re waiting for the oil to come up to temperature, dip the fish in the milk, then coat it in the flour, spice, and cornmeal mixture. Bread all of the fish before you begin to fry it.

9. Once all the fish is breaded, gently place the fish one piece at a time in the hot oil. Depending upon the size of your Dutch oven, you can probably fry 4 to 6 pieces at a time.

10. Fry the fish in batches so you don’t bring down the temperature of the oil too much. Cook on each side for about 2 to 3 minutes, until the coating is a deep amber brown. Remove from the oil and drain on paper towels.

11. Transfer the fish to a platter, serve alongside tortillas, slaw, and crema. Let everyone assemble their own tacos. Start with a little slaw; add a piece of fish, and drizzle with the crema.