Follow these steps for perfect results
halibut
cut into 2x1 inch pieces
tempura batter
club soda
Napa cabbage
shredded
red onion
thinly sliced
corn tortillas
fresh cilantro
sprigs
limes
cut into wedges
salt
to taste
pepper
to taste
peanut oil
for frying
sour cream
chipotle
minced
salt
to taste
pepper
to taste
Heat peanut oil to 350F in a large dutch oven or deep fryer.
In a 9" x13" glass dish, combine club soda and tempura batter mix.
Season fish with salt and pepper.
Coat pieces of fish in batter.
Carefully drop the battered fish into the hot oil.
Fry for about 3 minutes until golden brown.
Drain the fried fish on paper towels.
Warm tortillas in the microwave or in a dry skillet over medium heat.
Prepare Chipotle Cream by combining sour cream and minced chipotle with its sauce to taste.
Pile some fried fish on each corn tortilla.
Top with chipotle cream, red onion, cabbage, and cilantro sprigs.
Squeeze on some fresh lime juice and enjoy.
Expert advice for the best results
Make the chipotle cream ahead of time.
Don't overcrowd the fryer.
Everything you need to know before you start
20 minutes
Chipotle cream can be made ahead of time.
Garnish with extra cilantro and lime wedges.
Serve with a side of Mexican rice and beans.
Pairs well with the spice and fried fish.
Acidity cuts through the richness.
Discover the story behind this recipe
Popular street food and beach food.
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