Fish Taco Recipe

Prep fish

Pat cod fillets dry with paper towels and cut into 6 equal taco-sized pieces (about 2 oz each). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make dry mix

In a medium bowl whisk together 1/4 cup all-purpose flour, cornstarch, baking powder, 1/2 tsp salt, and 1/2 tsp black pepper until uniform.

Make batter

Slowly whisk 1 cup chilled Scofflaw IPA into the dry mix until a lumpy, thick batter forms. If needed, add up to 1/4 cup ice water to reach a consistency that coats the back of a spoon but still runs slightly.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of about 1.5 inches (roughly 1.5–2 cups). Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately with steady bubbles.

Dust and batter

Lightly dredge each cod piece in the reserved 1/4 cup flour to remove excess moisture, shake off excess, then dip into the chilled IPA batter, coating completely.

Fry

Carefully lower battered fish, 2–3 pieces at a time, into the hot oil. Fry until golden brown and crisp, about 3–4 minutes, turning once. Internal fish temperature should reach 145°F (63°C) and batter should be crisp and pale golden.

Drain

Remove fish with a slotted spoon or spider to a wire rack set over a baking sheet (not paper towel) to keep crust crisp. Keep warm in a 200°F (95°C) oven while you fry remaining pieces.

Combine jicama (2 cups julienned), cabbage, carrot, cilantro, and red onion in a mixing bowl.

Whisk together lime juice, rice vinegar, honey, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp neutral oil in a small bowl until honey dissolves and dressing emulsifies.

Pour dressing over vegetables and toss to coat. Refrigerate for at least 15 minutes to allow flavors to meld. Taste and adjust salt or lime if needed.

In a small bowl, combine mayonnaise, diced pickles, chopped capers, lemon juice, lime zest, orange juice, Dijon mustard and hot sauce (if using).

Season with 1/4 tsp salt and 1/4 tsp black pepper, taste and adjust acidity or seasoning. Refrigerate until ready to assemble; flavors improve after 10–20 minutes.

Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Build tacos: spread about 1 tablespoon citrus tartar on each warm tortilla. Place one piece of fried cod in the center, top with a generous spoonful (about 1/4 cup) of jicama slaw, a few pickled jalapeño slices if using, and garnish with cilantro leaves and a squeeze of lime.

Serve immediately while fish is hot and batter is crisp. Leftover tartar and slaw keep refrigerated up to 3 days; fried fish is best eaten fresh.