We love a classic fish and chips recipe as much as the next person — but if you’re looking to up your kitchen (and seafood) game, make this crispy, battered fish dish from Ree Drummond herself.
Two pounds of fresh cod is simmered in Mexican lager-infused spicy seasonings, while homemade charred lime crema is the perfect topper in addition to the napa cabbage, onions, flour tortillas and lime wedges. Although it might take a little longer than the average dish, go ahead and break out that deep-frying thermometer and get started! Bon appetit!
Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings
Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.
ingredients
Crispy Battered Fish
Serving
Charred Lime Crema
directions
Special equipment: A deep-frying thermometer.
For the crispy battered fish: Preheat the oven to 200°F. Fit a wire rack in a baking sheet; set aside.
In a large pot, heat 2 inches of vegetable oil over medium-high heat to 375°F.
To make the batter: In a large bowl, whisk together the flour, cornstarch, salt, cayenne, paprika, baking powder and pepper. Add the beer and whisk until smooth.
Working in 2 to 3 batches, coat the fish in the batter. Carefully transfer the battered fish to the hot oil. Fry each batch for 4 minutes, flipping halfway through. Remove the fried fish to the wire rack on the baking sheet to allow the oil to drain away. This will ensure it stays crispy. Transfer the baking sheet with the fish to the oven to keep warm while you get everything else ready. The fish can sit in the oven up to an hour staying warm.
For serving: Wrap the tortillas in foil and place in the oven to warm for 10 minutes.
Unwrap the tortillas and serve alongside the fish and all the fixings: cabbage, red onion, cilantro, lime wedges and charred lime crema.
For the charred lime crema: Heat a grill or grill pan over medium-high heat.
Toss the jalapenos and onion rounds in the olive oil in a bowl. Grill the jalapenos and onion rounds until charred all over, turning as needed, about 5 minutes total. Place the jalapenos in a bowl and cover tightly with plastic wrap for 10 minutes. Set the onions aside.
Cut the jalapenos in half, remove the stems and seeds and gently scrape off the charred skin. Roughly chop the grilled onion rounds.
Combine the jalapenos, onion, cilantro and some salt and pepper in a food processor. Pulse in 2-second increments until finely minced.
Whisk together the crema and lime zest and juice in a medium bowl. Add the jalapeno-onion mixture to the bowl with the crema and fold everything together until fully incorporated.
Pour into a serving dish and garnish with cilantro leaves. Serve as a flavorful topping on your favorite tacos.
