Fish Tacos Recipe

Prepare fish

Pat cod strips dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each strip lightly in the 1/2 cup extra flour, shaking off excess. Chill briefly while you make the batter (5–10 minutes).

Make batter

In a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat the egg and then whisk into the dry mixture. Slowly pour in 1 cup cold beer while whisking until smooth; batter should be thick but pourable. Keep batter cold (set bowl in another bowl with ice if needed).

Fry fish

Heat 4 cups vegetable oil in a deep pot or deep fryer to 350°F (175°C). Test with a drop of batter — it should sizzle and brown in ~45–60 seconds. Working in batches to avoid crowding, dip each floured cod strip into the beer batter to coat fully, then carefully lower into the hot oil. Fry until golden brown and cooked through, about 3–4 minutes per batch depending on thickness. Use a slotted spoon to transfer cooked fish to a wire rack or paper towels to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining fish.

In a small bowl combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbsp fresh lime juice, 1 tsp lime zest, 3/4 tsp ground cumin, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth. If too thick, thin with up to 1 tsp water to reach drizzling consistency. Taste and adjust lime, cumin or salt as desired. Refrigerate until ready to assemble.

In a bowl combine 1 cup diced roma tomatoes, 1/4 cup diced white onion, 2 tbsp chopped cilantro, 1 minced jalapeño (optional), 1 tbsp fresh lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir gently and let sit 10–15 minutes at room temperature to allow flavors to meld. Taste and adjust seasoning.

In a medium saucepan heat 1 tbsp olive oil over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add 1 cup uncooked rice and 1/2 tsp ground cumin; stir to coat and lightly toast rice 1–2 minutes. Add 2 cups broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork. Stir in 1 tbsp chopped cilantro if using.

Warm the tortillas: stack and wrap in a damp paper towel and microwave 30–45 seconds or warm in a dry skillet over medium heat 15–20 seconds per side until pliable.

Assemble tacos: place a small handful (about 1/4 cup) shredded lettuce or cabbage in the center of each tortilla. Top with two pieces of beer-battered cod per taco (or amount desired). Spoon 1–2 tablespoons pico de gallo over the fish. Drizzle cumin-lime crema over the top (about 1 tbsp per taco). Sprinkle with shredded cheese (about 2 tbsp per taco).

Serve: arrange tacos on a platter with lime wedges and a scoop of seasoned rice on the side (about 1/2 cup rice per two tacos). Garnish with extra cilantro if desired. Serve immediately so the fish remains crisp.