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#Best mandoline slicer for carrots how to

Rinse and dry the cabbage or use a salad spinner after it’s been shredded.

Peel off the first layer of outer leaves.

Alternatively, you can shred the cabbage using a food processor.

Or, if you’re comfortable doing so, use a mandoline slicer.

No matter what you choose, be sure to get enough fillets to make 8 even pieces:Īll you need is a cutting board and a sharp knife to make your own cabbage slaw. While cod is the popular choice for fried battered fish, there are other varieties that will work just as well. Or, shallow fry it on the stove until warmed through and crispy. Reheating: Place the fish in the oven for 10-15 minutes at 350 degrees F.Both the fish and the slaw will last for 3-4 days. Storage: Keep each component in a separate airtight container in the refrigerator.Don’t crowd the pan or fryer, or the temperature of the oil will drop and the fish will be soggy. Frying the fish: You may be able to fry a few pieces at a time, depending on the method.Save prep time: Instead of shredding your own cabbage, buy bagged shreds from the produce section.Once they’re warm (or not, whatever you decide) add the fried fish, cabbage slaw, and condiments of your choice before serving, and enjoy! I typically like to warm my corn tortillas before assembling my tacos - but this step is technically optional. Warm the Tortillas & Assemble the tacos.Place the fish on a paper towel-lined plate to drain, then repeat with all of the fish. It shouldn’t take much longer than 5 minutes. Drop the beer battered fish into the oil and fry on both sides. Dip the fish into the batter and allow any excess to drip off. Add the frying oil to a large skillet (I swear by cast iron!) and heat to 350 degrees F. Make sure that there are no lumps remaining! Place the flour, salt, cayenne pepper, egg, and beer in a shallow bowl and mix. Incorporate the shredded cabbage and toss to coat. Add the mayonnaise, Mexican crema, lime juice, chopped cilantro, and honey to a large bowl and whisk. Add salt to both sides of your white fish of choice and set aside for later. Salsa Verde – Also as a garnish, and yes, I have a recipe for salsa verde too!.Honey – A touch of sweetness goes a long way! Use a tablespoon of honey in the slaw dressing.Cilantro – Opt for fresh cilantro for your coleslaw and as a garnish.Green Cabbage – You of course need cabbage for the coleslaw.Mexican Crema – Also needed for the slaw.

Mayonnaise – A key ingredient for your homemade Mexican coleslaw!.

Salt & Cayenne Pepper – For more added flavor in the batter.

Egg – To help the batter stick to the fish.

All-Purpose Flour – The main ingredient (apart from the beer!) for the batter.

Mexican Beer – You can use your favorite brand.

Corn Tortillas – You need a vessel for all of the yummy fillings!.

You could also use halibut, haddock, mahi mahi, tilapia, or grouper instead.

Cod – I typically opt for cod for this taco recipe.

You likely won’t end up with leftovers - they’re that delicious! INGREDIENT NOTES AND SUBSTITUTIONS We’re huge taco lovers in my house, and this recipe is always a hit. I love the idea of serving these as a fun twist on Taco Tuesday or for lunch on the weekends.

#Best mandoline slicer for carrots how to

Paired with the Mexican flavors of the crema dressing for the purple cabbage slaw, this dish will make your taste buds tingle with delight. Check out the video on how to make these below in the recipe card! You’ll note that the beer battered fish is done “Baja-style.” Hailing from the Baja peninsula in Mexico, Baja-style tacos feature deep-fried battered fish with a super crispy texture. Today’s recipe is all about using beer battered fish as the main filling! I’ve already shared recipes like these mahi mahi tacos with fruit salsa, and you could easily whip up some seafood tacos with my perfect blackened shrimp or this salsa verde shrimp. Fish tacos come in many shapes and sizes, and sometimes they even include other seafood like shrimp.