Want to impress your guests? You can’t beat these mildly spicy beer-battered fish tacos with corn tortillas and cabbage slaw.
Ingredients
- 1 1/2 lb. boneless cod filets, cut into strips
- 2 cups all-purpose flour
- 1 (12-oz.) bottle robust ale or stout
- 1 egg
- 1 1⁄2 tbsp. salt
- 2 tsp. chili powder
- ½ tsp. cumin
- ¼ tsp. black pepper
- ¼ tsp white pepper
- Cornstarch, to thicken (about a 1⁄2 cup cornstarch mixture)
- Canola oil, for frying
- 16 corn tortillas
- 1 cup shredded green cabbage
- ½ cup shredded red cabbage
- 2 fresh limes
- 1⁄3 red onion, thinly sliced
- 5 sprigs cilantro, chopped
- 1 large tomato, chopped
- 1 avocado, cubed
- 1/4 cup canned sweet corn, well drained
- Salsa Verde
- Hot sauce (optional)
Directions
- In a bowl, combine both cabbages and the juice of 1 lime; season with salt to taste and chill in refrigerator.
- In a separate bowl, whisk together 1½ tbsp. salt, ¼ tsp. black pepper, ¼ tsp white pepper, 1½ cups flour, cornstarch, beer, and egg to make a batter.
- Pour oil into a deep frying pan to a depth of 2″ and heat until thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put extra flour on a plate. Completely cover the fish in plain flour, shaking off excess. Working in batches, dip fish in beer batter and transfer battered cod to frying pan. Fry until outside is brown and crisp – or about 3 minutes. Transfer to a sheet pan and place in a 200˚ oven to keep warm.
- Heat a skillet over medium-high heat. Working in batches, add tortillas and cook while continuing to flip until warmed.
- For serving, lay out warmed corn tortillas, fill with fried fish filets and cabbage slaw, squeeze a lime over the top, and garnish with onion, cilantro, tomato, corn, avocado, and salsa verde.
