two soft tacos with crunchy beer-battered atlantic cod, pickled cabbage slaw, pico de gallo, and chipotle aioli, served with fries

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.

Prepare the Slaw

In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, and beer. Whisk until smooth.

Make the Batter

Pat the cod fillets dry with paper towels. Cut them into bite-sized pieces and season with salt and pepper.

Prepare the Cod

In a large pot or deep fryer, heat the oil to 350°F (175°C).

Heat the Oil

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.

Fry the Cod

Cook the frozen fries according to package instructions while the cod is frying.

Prepare the Fries

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.

Assemble the Tacos

Serve the fish tacos with a side of fries and enjoy!

Serve

fish tacos

Recipe information

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