Fish Tacos Recipe
two tacos with deep-fried cod using crisis southtown brown beer batter, shredded cabbage, avocado, pickled red onion, cilantro and chipotle aioli
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Ingredients
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Taco Filling
Toppings
Method
Fish Preparation
- 1
Prepare the Cod
Rinse and pat the cod fillets dry with paper towels. Cut them into bite-sized pieces.
- 2
Make the Beer Batter
In a mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Gradually whisk in the brown beer until smooth and well combined.
Frying
- 3
Heat the Oil
In a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Cod
Dip each piece of cod into the beer batter, then carefully place them in the hot oil. Fry in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Taco Assembly
- 5
Prepare the Tortillas
Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 6