Beer-Battered Fish Tacos with honey yuzu coleslaw

2 Serves
60 min Prep time
5-10 min Cook time


  • 1 bag arte* honey yuzu coleslaw
  • 6pc corn tortillas
  • 4 oz diced pineapple
  • 4 oz diced avocado
  • ½ white onion
  • 1pc lime, juiced
  • 3-4 sprigs fresh cilantro, roughly chopped

For the battered fish 

  • 2 x 6 oz cod (or white fish of preference) 
  • 110g APP
  • 110g rice flour
  • 120g vodka, chilled 
  • 170g beer, chilled  
  • 1 tsp honey
  • 1 tsp yeast


  1. pineapple-avocado salsa:
    combined diced pineapple, avocado, and white onion. dress with lime juice and season with salt and black pepper.
  2. batter and fry:
    cut cod into approximately 3/4 “ thick strips and pat down with paper towel. Season with salt and pepper. bloom yeast in 1 tbsp of warm water along with honey, let sit for 10 minutes. meanwhile, combine both flours with beer and vodka, add yeast mixture and hold in fridge for 30-45 minutes. once batter is ready, dip fish into reserved plain APP flour, then batter and fry @ 360°F until golden brown, about 3-4 minutes. cool on wire rack and season with salt.
  3. plate and serve:
    mix together all components of your arte* honey yuzu coleslaw. heat tortillas and place down heavy pinch of coleslaw, followed by battered fish, salsa, and chopped cilantro (optional).