Southern California style deef fried fish tacos with a zingy citrus slaw
Preheat a deep fat fryer or pan with the oil to 180C
Mix vinegar and sugar in a bowl and stir until sugar has dissolved. Finely slice the onions and submerge in this mix, let it marinate for a few minutes until onions soften up.
Finely chop the coriander, dice the red pepper and mango, mix in a bowl with some lime juice and season with salt and pepper. Keep aside.
Shred the cabbage and sprinkle with some salt to soften up.
Cut the cod fillets into 2cm thick strips, reserve.
In a large bowl add the flour, baking powder and salt.
Slowly pour the beer, whisking vigorously to integrate the mix until it reaches a light consistency.
Dip the fish fillets in the batter, shaking any excess batter and fry until golden brown. Dry over kitchen paper to absorb any excess oil.
In a hot pan, quickly warm up the tortillas for about 30 seconds on each side.
Place one fish fillet on top of each tortilla, top with some mango relish, pickled onions and shredded cabbage.
Garnish with a dollop of soured cream and a wedge of lime. If desired, add some chilli or hot sauce as well.
«If you can't find cod, you can substitute with shrimps for great flavour!»