This recipe may seem pretty involved. All steps are easy to put together. Many can be done ahead of time so your actual meal prep should be pretty simple. Some recipes are just worth the effort and if you want to eat and serve authentic California fish tacos you’ve come to the right place.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
Pickled Onions
- 1 small red union halved and sliced thin
- 2 jalapeno peppers stemmed and sliced in thin rings
- 2 tablespoons white wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
Cabbage
- 3 cups Green cabbage shredded
- 1/4 cup pickling liquid from pickled onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
White Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 2 tablespoons milk
Fish
- 2 pounds skinless, whitefish fillets such as cod, haddock, or halibut, cut in 4x1inch strips
- salt and pepper
- 3/4 cup flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup beer
- 1 quart vegetable oil
- 24 6 inch corn tortillas warmed, or tortilla of choice
- 1 cup fresh cilantro leaves
Ingredients
Pickled Onions
Cabbage
White Sauce
Fish
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Instructions
For pickled onions:
- Combine onion and jalapenos in medium bowl. Bring vinegar, lime juice sugar, and salt to boil in a small saucepan Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance)
For the cabbage:
- Toss all ingredients together.
For the white sauce:
- Whisk ingredients together . ( Sauce can be made and refrigerated up to 2 days in advance.)
- Heat oven to 200 degrees. Set wire rack inside a rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder and 1 teaspoon salt together in a large bowl. Add beer and whisk until smooth Transfer fish to batter and toss until evenly coated. Add oil to large Dutch oven until it measures about 3/4 inch deep and heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes a side. Transfer fish to prepared wire rack and place in oven to keep warm
- Divide fish evenly among tortillas. Top with picked onions, cabbage, white sauce, and cilantro.
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