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1
For the coleslaw: Whisk together sesame oil, rice vinegar, lime juice, honey, Sriracha, garlic, ginger, and salt together in a medium-sized bowl.
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2
Toss with coleslaw and chopped cilantro.
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3
Set aside.
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4
Place the almond slivers and sesame seeds in a metal pan.
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5
Toast them over medium heat until golden brown and fragrant, about 510 minutes.
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6
Toss together with the coleslaw and place in the fridge until youre ready to assemble the tacos (see note).
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7
For the tacos: Whisk together both flours and salt.
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8
Stir in the cold beer and mix until no lumps remain.
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9
Coat each piece of fish with the batter.
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10
Each piece should have a good coating of batter.
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11
Heat oil to 325 350 degrees F. Working with 1-2 pieces at a time (see note), slowly place the cod in the oil until its fully submerged.
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12
Use a metal slotted spoon to keep the fish from sticking to the bottom of the pan.
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13
Cook until the coating is golden and the fish is cooked through, about 5 minutes.
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14
Use the slotted spoon to remove the fish from the oil and place on a wire rack to cool.
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15
Sprinkle immediately with a pinch of salt.
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16
Repeat with remaining fish.
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17
To assemble the tacos: Prepare tortillas according to the package directions.
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18
Place 2 pieces of cod on each tortilla and top with the coleslaw.
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19
Drizzle with sour cream, if desired, and serve immediately!
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20
Notes: 1.
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21
If you want to make the coleslaw more than a few minutes in advance, store the sauce and coleslaw mixture in the fridge separately and toss together right before serving.
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22
2.
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23
Start with 1 piece of cod until you get the hang of the cooking time.
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24
The outside should be golden and crispy and the fish inside should be cooked through, but flaky.
