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SERVES 4
PREP TIME 25 Minutes
COOK TIME 15 Minutes
Beer-Battered Rockfish
1.5 lbs fresh rockfish fillets (cut into 1–1.5" strips)
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
1 tsp kosher salt
½ tsp smoked paprika
½ tsp garlic powder
1 cup cold beer (lager or pilsner works best)
Oil for frying (canola or vegetable)
Cilantro-Lime Slaw (matches photo)
2 cups shredded green cabbage
½ cup thin-sliced cucumber or zucchini
¼ cup chopped cilantro
2 tbsp lime juice
2 tbsp mayonnaise
1 tbsp olive oil
1 tsp honey
Salt to taste
Fresh Pico de Gallo
2 Roma tomatoes, diced
¼ cup red onion, finely diced
1 tbsp jalapeño, minced
2 tbsp cilantro, chopped
1 tbsp lime juice
Salt to taste
For Assembly
8 small flour or corn tortillas
Lime wedges
Optional: crema or chipotle aioli drizzle
1. Prepare the Slaw
Whisk lime juice, mayo, olive oil, and honey
Toss with cabbage, cucumber, and cilantro
Season lightly and chill (this gives that fresh, bright green look from your photo)
2. Make Pico de Gallo
Combine all ingredients
Let sit 10–15 minutes to develop flavor
3. Prepare Beer Batter
Whisk flour, cornstarch, baking powder, and spices
Slowly add cold beer until smooth (like pancake batter)
Keep cold for crispiness
4. Fry the Rockfish
Heat oil to 350°F
Lightly dust fish in flour, then dip in batter
Fry 3–4 minutes until golden and crispy
Drain on paper towels
???? Goal: light, airy, golden crust like in your image
5. Warm Tortillas
Heat in a dry pan or over open flame until soft with slight char
6. Build the Tacos (Photo Match)
Place crispy fish in tortilla
Add a generous layer of green slaw
Top with fresh pico
Finish with lime squeeze
Chef Notes (Talon Lodge Style)
Keep slaw light and bright, not creamy-heavy
Batter should be thin and crisp, not thick
Use super fresh fish—this dish is all about clean flavor
Plate on wood with lime wedges for that rustic lodge presentation
