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Crispy Beer-Battered Cod Fish Tacos Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) cod fillets, about 1 inch thick
  • 1 cup (125g) all-purpose flour
  • ½ cup (60g) cornstarch
  • 1 tsp baking powder
  • 1 tsp fine sea salt, plus more for the fish
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 cup (240ml) cold light beer
  • Vegetable or canola oil, for frying
  • 2 cups (200g) shredded green cabbage
  • ¼ cup (10g) fresh cilantro leaves, roughly chopped
  • Juice of 1 lime
  • ½ cup (120g) mayonnaise
  • 2 tbsp chipotle peppers in adobo sauce, finely chopped
  • 8 small flour or corn tortillas

Method
 

  1. In a large bowl, whisk the flour, cornstarch, baking powder, salt, paprika, and cumin. Pour in the cold beer and whisk until just combined. Refrigerate the batter.
  2. Slice the cod into 1‑inch wide strips and pat very dry. Season lightly with salt.
  3. Heat 2 inches of oil in a heavy pot to 375°F (190°C). Dip a few fish strips into the cold batter, let the excess drip off, and fry in batches for 3 to 4 minutes, turning once, until deep golden. Drain on paper towels and season with a pinch of salt.
  4. Stir together the mayonnaise and chipotle peppers for the crema. Toss the cabbage, cilantro, and lime juice in a separate bowl.
  5. Warm the tortillas in a dry skillet. Spread crema on each tortilla, top with slaw and fried cod, drizzle with more crema, and serve immediately.

Notes

The batter is best fried right away while it is still cold, so have your oil hot and your slaw ready before you pull it from the fridge. For extra heat, add a few thin slices of fresh jalapeño to the tacos.