Spelt Beer-Battered Denis Fish Tacos

Instructions

Steps show original quantities. Use the adjusted ingredient list for your batch; times stay unchanged.

1. Cut 2.0-2.3 kg skinless denis fillets into chunky taco pieces about 3-4 cm wide.

2. Season the fish with:

   • 2 tsp fine salt
   • 1 tsp black pepper
   • 1 tsp paprika
   • optional zest of 1 lemon
   • juice of about 0.5–0.75 lemon

   If preparing many hours ahead, season with salt and spices first and add the lemon juice closer to frying so the acid does not soften the fish excessively.

3. Make the slaw by combining:

   • 1/2 large head thinly sliced green cabbage
   • 1 small thinly sliced red onion
   • 1 bunch chopped cilantro
   • juice of 2 lemons or limes
   • 2 tbsp olive oil
   • 1 1/2 tsp fine salt
   • optional 1 tsp honey or maple syrup
   • 1/2 tsp black pepper

   Refrigerate until serving.

4. Make the sauce by mixing:

   • 300 g goat yogurt
   • optional 3 tbsp mayonnaise
   • juice of 1 lemon or lime
   • 1 small grated garlic clove
   • 1 tsp smoked or sweet paprika
   • 1/2 tsp ground cumin
   • 1/2 tsp fine salt

   Refrigerate until serving.

5. Add 1.5-2 liters neutral frying oil to a cast-iron wok or 5-quart Dutch oven, aiming for 5-7 cm depth. Heat the oil to 180 C and maintain approximately 175-185 C while frying.

6. Immediately before frying, combine:

   • 300 g white spelt flour
   • 80 g cornstarch
   • 2 tsp baking powder
   • 2 tsp fine salt
   • 1 tsp paprika
   • 1/2 tsp black pepper

   Lightly mix in 500 ml very cold beer, adding up to another 100 ml only as needed. The batter should resemble thin pancake batter or heavy cream. Do not overmix; a few lumps are desirable. Add 6-8 ice cubes if needed to keep the batter cold.

7. Using 1/2 cup white spelt flour in total for dusting, lightly coat a batch of fish pieces, dip into the cold batter, let excess drip briefly, and carefully lower into the hot oil.

8. Fry in batches without overcrowding, approximately 6-8 pieces at a time depending on size, for about 3-4 minutes, turning once, until golden and crisp. Transfer to a wire rack and lightly salt immediately.

9. If necessary while finishing batches, hold fried fish on a rack in a 100 C oven.

10. Warm 28-32 small tortillas on a cast-iron griddle or dry skillet for about 20-30 seconds per side, then stack them in a towel to stay soft.

11. Assemble each taco with a warm tortilla, creamy sauce, cabbage slaw, 1-2 pieces of crispy fish, additional sauce if desired, cilantro, and a squeeze of lemon or lime.

Success cues

• Batter is cold, lightly mixed, and thin enough to coat the fish without becoming doughy.
• Frying oil remains approximately 175-185 C.
• Fish coating is golden and crisp after roughly 3-4 minutes.
• Finished fish drains on a wire rack rather than steaming in a pile.

Scaling notes

Produce counts marked “about” are approximate; adjust for size.

• Scale fish, tortillas, slaw, and sauce with the intended taco yield. Keep the 1/2 cup dusting flour as a total for the full fish batch.
• Start the batter with 500 ml cold beer; add up to 100 ml more for a thin coating. Adjust optional ice to keep it cold.
• Frying oil depends on vessel depth, not taco count: use roughly 1.5–2 liters for 5–7 cm depth. Change the number of frying batches rather than crowding the pan. Optional garnishes require judgment.

Storage

• Raw leftover denis: pat dry and refrigerate very cold in a sealed container or bag, ideally on a plate or tray over paper towel; use within about 24 hours. For longer storage, wrap tightly or bag with excess air removed and freeze flat.
• If raw fish has already been seasoned with lemon juice, remove excess liquid and pat dry before refrigerating to limit acid-softening of the texture.
• Fried leftover fish: cool uncovered for about 10-20 minutes, then refrigerate in a paper-towel-lined container. Do not seal while hot. Eat within 1-2 days.
• Reheat fried fish in a 200 C fan oven, preferably on a rack, for about 6-10 minutes until hot and crisp. Avoid microwaving if crispness matters.

Substitutions

• For a slightly more rustic spelt batter, use 250 g white spelt flour plus 50 g whole spelt flour in place of the 300 g white spelt flour, retaining the 80 g cornstarch.
• If cornstarch is unavailable, additional white spelt flour can replace it, though the coating will be less crisp.
• Very cold sparkling water can replace the beer.