Fish Tacos Recipe
two soft tacos with crunchy beer-battered atlantic cod, pickled cabbage slaw, pico de gallo, and chipotle aioli, served with fries
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Ingredients
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Fish Tacos Ingredients
Method
Fish Tacos Directions
Prepare the Slaw
In a large bowl, combine the shredded cabbage, shredded carrot, and apple cider vinegar. Mix well and let it marinate for at least 30 minutes.
Make the Batter
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and beer. Whisk until smooth.
Prepare the Cod
Pat the cod fillets dry with paper towels. Cut them into bite-sized pieces and season with salt and pepper.
Heat the Oil
In a large pot or deep fryer, heat the oil to 350°F (175°C).
Fry the Cod
Dip the cod pieces into the batter, allowing excess to drip off, and carefully drop them into the hot oil. Fry in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels.
Prepare the Fries
Cook the frozen fries according to package instructions while the cod is frying.
Assemble the Tacos
Warm the soft tortillas in a skillet or microwave. Place a few pieces of fried cod in each tortilla, top with pickled cabbage slaw, pico de gallo, and drizzle with chipotle aioli.
Serve
Serve the fish tacos with a side of fries and enjoy!
