Beer Battered Fish Tacos
Tacos with crispy battered and fried cod, cabbage slaw, crema, queso fresco, pickled red onions, and cilantro!
Servings 8 tacos
Ingredients
For the Pickled Red Onions:
- 1 cup Water
- ½ cup Apple Cider Vinegar
- 1 Tbsp Granulated Sugar
- 1½ tsp Kosher Salt
- ½ Large Red Onion (thinly sliced)
For the Crema:
- ⅓ cup Mayonnaise
- ⅓ cup Sour Cream
- 2 Tbsp Heavy Cream
- ¼ tsp Hot Sauce
- ¼ tsp Kosher Salt
For the Cabbage Slaw:
- 4 cups Shredded Green Cabbage
- ⅓ cup Roughly Chopped Cilantro
- Juice from 1 Lime
- ¼ cup Mayonnaise
- ½ tsp Kosher Salt
- ¼ tsp Ground Cumin
- ¼ tsp Ground Coriander
For the Beer Battered Cod:
- 1¼ lb. Cod (cut into 1 inch thick 3 inches long pieces)
- 1¼ cup All Purpose Flour
- ⅓ cup Cornstarch
- 1 tsp Ground Mustard
- ¾ tsp Kosher Salt
- ½ tsp Baking Powder
- ½ tsp Paprika
- ½ tsp Garlic Powder
- ½ tsp Ground Black Pepper
- 10 oz. Mexican Beer
- As Needed Neutral Oil (for frying)
- 8 Corn Tortillas
- ¾ cup Crumbled Queso Fresco or Cotija Cheese
- Cilantro Leaves (for garnish)
- Lime Wedges (for serving)
Instructions
For the Pickled Red Onions:
- Add the water, apple cider vinegar, sugar, and salt into a large bowl. Microwave it for 2 minutes until the liquid is hot and the sugar and salt have dissolved. Alternatively, add the ingredients into a small sauce pot. Heat it over medium high heat until the liquid is hot and the sugar and salt have dissolved. This should only take a few minutes.
- Add the sliced red onion into the pickling liquid. Set it aside to pickle ideally overnight or at least for a few hours.
For the Crema:
- Add all of the ingredients into a bowl and set it aside.
For the Cabbage Slaw:
- Add all of the ingredients into a bowl and mix until well combined. Set it aside.
For the Beer Battered Cod:
- Pour enough of the neutral oil into a pot until it's about 4 inches deep. Heat it to 350℉.
- While the oil heats, pat the pieces of cod dry with paper towels.
- In a large bowl, add in the flour, cornstarch, ground mustard, salt, baking powder, paprika, garlic powder, and black pepper. Whisk the dry ingredients together until they're evenly combined. Pour in the Mexican beer. Whisk until combined and the mixture looks like thick pancake batter.
- Working in batches, fully coat the cod in the beer batter. Allow any excess batter to drip off then gently drop it into the hot oil. Cook the cod for about 6-7 minutes until its cooked through, golden brown, and crispy. Remove the fried cod from the oil and place it onto a baking sheet lined with paper towels to drain. Fry the remaining pieces of cod.
- Heat a pan over medium high heat. Add in a ½ tablespoon of neutral oil. Place a few of the tortillas into the pan. Cook them for about 1-2 minutes on each side until the tortillas are heated through. Repeat this process to warm the remaining tortillas.
- To assemble the tacos, add a piece of fried cod, cabbage slaw, pickled red onions, a drizzle of the crema, a sprinkle of queso fresco or cotija, and cilantro leaves to each taco. Serve with lime wedges and enjoy!