Beer-Battered Fish Tacos

Little taco joints have popped up more and more around the city. Most of them charge roughly $3-5 per taco. Cam's love of fish tacos inspired me to try to replicate them at home. Enjoy!

Batter ingredients:

  1. 1 cup all-purpose flour (we used 1 cup all-purpose gluten free flour)
  2. 1 teaspoon himalayan pink salt (regular salt will also do)
  3. 1/2 teaspoon ground black pepper
  4. 1 teaspoon chili powder
  5. 1 cup of beer (I used Stella Artois or you can also try a dark Mexican beer)

Pickled Cabbage and Jalapeno Slaw:

  1. Shredded red cabbage
  2. Fresh jalapenos
  3. 2 tablespoons of sugar
  4. 1/2 teaspoon of salt
  5. 1/2 teaspoon of pepper
  6. 1 /3 cup of white wine (pinot gris works well) 
  7. 1/4 cup of white vinegar 

Smoky Yogurt Dressing:

  1. About one individual sized portion of plain greek yoghurt
  2. 2 tablespoons of lime juice
  3. 1 tablespoon of chili powder
  4. 1 teaspoon of grated lemon zest
  5. Sprinkle of salt and ground black pepper  

Directions for the beer batter:

  1. Mix flour, salt and pepper in medium sized bowl
  2. Start to whisk in the beer and continue until fully mixed
  3. Set aside for roughly 10 minutes

Directions for the dressing:

  1. Add the yoghurt to a small bowl. 
  2. Mix in the remaining ingredients
  3. Season with salt and pepper
  4. Refrigerate for at least 30 mins

For the Fish:

  1. In a large skillet, over medium heat, add enough oil (like canola) to reach a depth of roughly 1-inch
  2. Heat the oil until it starts to sizzle
  3. Season the cod pieces (I cut fillets in half) in flour, salt and pepper. 
  4. Working in batches, dip the fish pieces in the sizzling oil
  5. Ensure that the fish pieces are golden brown and cooked throughout
  6. Place on paper towel to drain

For the Picked Cabbage and Jalapenos:

  1. Shred about a medium sized bowl full of cabbage
  2. Dice half of the jalapeno and combine with cabbage
  3. Stir in remaining ingredients
  4. Refrigerate for 30 minutes before serving

Place fish on warm tortilla and garnish with cabbage slaw and dressing. Add some sriracha or tomatillo salsa for an extra kick!