Fish Tacos Recipe
three flour tortillas with beer-battered cod filets, shredded lettuce, pico de gallo, and jalapeno aioli
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Ingredients
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For the Beer-Battered Cod
For the Tacos
Method
Preparing the Beer-Battered Cod
- 1
Make the Batter
In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the beer until the mixture is smooth and has no lumps.
- 2
- 3
Fry the Cod
Dip each cod fillet into the batter, allowing excess to drip off. Carefully place the battered fillets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Assembling the Tacos
- 4
Warm the Tortillas
In a dry skillet over medium heat, warm the flour tortillas for about 30 seconds on each side until they are pliable.
- 5
Build the Tacos
On each warm tortilla, layer some shredded lettuce, a few pieces of beer-battered cod, a generous spoonful of pico de gallo, and drizzle with jalapeno aioli.
- 6
Serve
Serve the tacos immediately while still warm, garnished with additional pico de gallo or jalapeno aioli if desired.