Fish Tacos
Crispy beer-battered white fish, crunchy cabbage slaw, and a tangy lime crema — all tucked into warm corn tortillas.
Ingredients
- 1 ½ lbcod fillets(or tilapia, cut into 1-inch strips)
- 1 cupall-purpose flour(divided)
- 1 tspbaking powder
- 1 tspgarlic powder
- 1 tspsmoked paprika
- ½ tspcayenne pepper
- 1 tspkosher salt(plus more to taste)
- ¾ cuplager beer(cold)
- 2 cupsvegetable oil(for frying)
- 2 cupsgreen cabbage(thinly shredded)
- 2 tbspapple cider vinegar
- ½ cupsour cream
- 2 tbspmayonnaise
- 2limes(1 juiced, 1 cut into wedges for serving)
- 8corn tortillas(small, 6-inch)
- ¼ cupfresh cilantro(roughly chopped)
- 1jalapeño(thinly sliced, optional)
Method
- 01
Pat the 1 ½ lb cod fillets dry with paper towels, then season lightly with kosher salt on all sides.
- 02
In a medium bowl, whisk together ¾ cup of the flour, the 1 tsp baking powder, 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp cayenne, and 1 tsp kosher salt. Pour in the ¾ cup cold lager and whisk until a smooth, thick batter forms — a few small lumps are fine.
- 03
Spread the remaining ¼ cup flour on a plate. Dredge each cod strip in the flour, shake off the excess, then set aside. This dry coat helps the batter grip.
- 04
Heat the 2 cups vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C).
- 05
While the oil heats, make the slaw: toss the 2 cups shredded green cabbage with the 2 tbsp apple cider vinegar and a pinch of salt. Let it sit for at least 5 minutes to soften slightly.
- 06
Stir together the ½ cup sour cream, 2 tbsp mayonnaise, and the juice of 1 lime in a small bowl to make the crema. Season with salt to taste.
- 07
Working in batches of 3–4 strips, dip each floured cod piece into the batter, let the excess drip off, and carefully lower into the hot oil.
- 08
Fry the cod strips for 3–4 minutes, turning once, until deep golden and cooked through. Transfer to a wire rack or paper-towel-lined plate and season immediately with a pinch of salt.
- 09
Warm the 8 corn tortillas directly over a gas flame or in a dry skillet for 30 seconds per side until pliable and lightly charred.
- 10
Assemble the tacos: spread a spoonful of crema on each tortilla, top with a piece or two of fried cod, a pinch of cabbage slaw, fresh cilantro, and jalapeño slices if using. Serve with lime wedges.
Adapted from public domain & community sources