The Chew: Crispy Fish Tacos Recipe

The Chew: Crispy Fish Tacos

Clinton Kelly certainly the only one to feel this way, but he began a segment of The Chew by saying if he could be stuck on an island with anyone, he’d want to be with Brooke Shields! The gorgeous former model has been enjoying 2016 traveling with her family, and she’s no stranger to tropical beaches. Because of that, it was safe to say she would be all-in for making Crispy Fish Tacos! Together they prepared an incredible beer batter to make a crispy coating for the fish, before preparing the rest of the ingredients to complete this delicious meal!

To get the recipe, click next page.

The Chew: Crispy Fish Tacos Recipe Ingredients

For the Fish:

• 1/2 C rice flour
• 1 tbsp baking powder
• 1 bottle Mexican lager beer – chilled
• kosher salt – to taste
• 1 1/2 lbs cod – cut into 1-inch by 2-inch pieces, skinless
• 1 1/2 C spelt flour
• 1 tsp cayenne pepper
• vegetable oil – for frying

For the Cabbage Slaw:

• 1 C red cabbage – shredded
• 1/2 orange – juice and zest
• kosher salt
• 1 C green cabbage – shredded
• 1 lime – zest and juice
• 1 tbsp rice wine vinegar
• 1 tsp coriander – ground

To Garnish:

• cilantro
• plantain chips – on top or on the side
• 12-15 corn tortillas – charred
• lime wedges
• sour cream
• avocado – peeled, pitted, sliced

The Chew: Crispy Fish Tacos Recipe Directions

1. Preheat oil in a tabletop fryer or on the stove in a Dutch oven to 350 degrees

For the Fish:

1. In a large baking dish, add the rice flour and season with salt and pepper
2. In a different large baking dish, add spelt flour, salt, baking powder, and cayenne, then whisk
3. Add beer to the flour mixture and whisk to mix
4. Work in batches to dredge the cod pieces in the rice flour, shaking to remove any excess
5. Dip into the batter and put into the hot oil
6. Let cook until golden brown and crispy, about 4-5 minutes
7. Remove to a baking rack fitted in a baking sheet

For the Cabbage Slaw:

1. In a large bowl, add the red cabbage, green cabbage, lime juice, lime zest, orange juice, orange zest, salt, rice wine vinegar, and coriander
2. Toss to mix
3. Serve the fried fish in a corn tortilla, top with cabbage slaw
4. Garnish with the toppings of your choice