Dinner for 6
Beer-Battered Fish Tacos
Crisp beer-battered cod joins tangy cabbage slaw and sauces in warm corn tortillas.
$1.94per serving $
50 minstart to table
6servings
Ingredients
- 1 tbsp fresh lime juice
- 3 tbsp mayonnaise
- 1 tbsp seasoned rice vinegar
- 1 tsp sriracha (optional)
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 1/2 tsp sea salt
- 3 cups shredded red cabbage
- 1 cup grated carrots
- 1/3 cup fresh cilantro (optional)
- 1 tbsp black sesame seeds (optional)
- 1/3 cup mayonnaise
- 1 tbsp fresh lime juice
- 1 tbsp seasoned rice vinegar
- 1 tbsp sriracha
- 12 oz pale ale or other light beer
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1 1/4 lb fresh cod
- 4 tsp sea salt
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 4 cups canola oil or vegetable oil
- 12 corn tortillas (optional)
- thinly sliced radishes (optional)
Steps
- Mix 3 tablespoons mayonnaise, 1 tablespoon lime juice, vinegar, honey, sesame oil, and salt in a large bowl.
- Toss in the cabbage, carrots, cilantro, and sesame seeds if using, then chill the slaw for 15 minutes.
- Mix the remaining mayonnaise, lime juice, vinegar, and sriracha for the taco sauce.
- Whisk the beer, 2 cups flour, and baking powder in a bowl, then season the cod with salt, cayenne, and garlic powder.
- Heat the oil to 350 F in a deep, heavy pot, and coat the cod with the remaining flour before dipping it into the batter.
- Fry the fish in batches for 3 to 5 minutes, until golden and flaky or 145 F, then drain and assemble with slaw, sauce, tortillas, and radishes if using.
Main ingredient on sale this week? See what to make with white fish (tilapia, cod, haddock) on sale.
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