You want to beer batter your fish for fish tacos, but alas, the fridge holds no beer. But because you have that bottle of kombucha next to the milk, you’re in luck! Kombucha will work even better for this recipe because you can use it as an ingredient for both the fish and the slaw (spoiler alert – that recipe is next up). We like to use cod or halibut (or even salmon, since we’re in the Northwest!), but any firm fish will work. Serve with kombucha slaw for a goodly amount of tanginess. Add hot sauce as desired!
Kombucha-battered Fish Tacos
1 cup all-purpose flour
1 teaspoon coarsely ground salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon baking powder
1/4 teaspoon cayenne
1 cup Traditional Wonder Drink kombucha
1 teaspoon ground ginger
To prepare batter, mix together the dry ingredients; add the kombucha and ginger. Stir until ingredients are just mixed.
1 pound fish – your choice
10 (6-inch) corn or flour tortillas
Canola oil, for frying
1 avocado, thinly sliced
4 cups Kombucha Coleslaw
Cilantro leaves, removed from stems
Lemon wedges, to serve
Hot sauce, to serve as desired
Pat the fish dry to remove excess moisture. Remove the skin and bones from the fish if needed. Slice the fish into 2-inch pieces. Place the fish in the batter, coat well, and let stand for 15 minutes.
Preheat the oven to 170 degrees F. Warm the tortillas for about 10 minutes while the fish cooks.
Heat the oil in a deep fryer to 375 degrees F. If you are pan frying, heat about 1 inch of canola oil in a large pan to 375 degrees F. Place a few pieces of fish in the hot oil and fry until golden brown on one side, then flip to cook the other side, 2-4 minutes per side. Cook the fish in batches to maintain the oil temperature. Place fish on a drying rack to cool. Pat down with paper towels to remove excess oil.
Place two pieces of fish in the center of each tortilla. Lay in some sliced avocado. Top with slaw. Sprinkle with a bit of cilantro. Squeeze a bit of lemon juice on top to enhance the flavor. To make a spicier version, add a bit of hot sauce.
Serve and enjoy!
~Recipe from Kombucha Revolution, by Stephen Lee (founder of Wonder Drink!) with Ken Koopman.