Fish Tacos

Mixing your fry batter in the food processor ensures an even consistency that crisps up beautifully. You can prepare your fish tacos any way you’d like, but wrapping them in our Homemade Spinach Tortillas and topping with Homemade Slaw and Chipotle Aioli will bring an unmatched level of freshness and deliciousness.

Ingredients

187g All-Purpose Flour

2 tbsp Paprika, ground

¹/₂ tbsp Onion Powder

¹/₂ tbsp Garlic Powder

1 tsp Salt

¹/₂ tsp Black Pepper, ground

1 can or bottle 355ml Beer

4 fillet Fish, cod, Atlantic, raw – cut into 2-inch strips

Directions

Preheat air fryer or oven to 200°C.

Set up the Food Processor Work Bowl and attach the Dough Blade. Add all dry ingredients, then mix on the LOW setting until combined.

Keeping the Food Processor on the LOW setting, slowly pour the beer through the Feed Chute until it fully combines with the dry ingredients to create a batter.

Transfer batter to a mixing bowl.

If using an air fryer, line the air fryer basket or baking sheet with parchment paper, and spray or brush with olive oil. Coat the fish strips in batter and transfer directly to your air fryer basket or baking sheet. Spray strips with oil and cook for 10 minutes.

If pan frying, heat oil in a large skillet over medium- high heat. Coat the fish strips in batter and transfer directly to the pan. Sear for 2 minutes, until the edges begin to crisp. Gently flip strips and cook for another 1-2 minutes, so they’re fully cooked through. Transfer to a paper towel-lined dish. Repeat until all strips are cooked.

Wrap in Spinach-Corn Tortillas and top with Cilantro-Lime Slaw and Chipotle Aioli.