Beer-Battered Cod Fish Tacos

Pearlescent cod protected by a golden, puffed beer batter that crunches with every bite. Pickled red cabbage adds a sharp acidity that cuts through the richness of the fried fish.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1100
• Protein: 41 g
• Carbs: 95 g
• Fat: 59 g

Ingredients

• 600 g Atlantic cod ( cut into 2cm strips )
• 150 g Wheat flour ( sifted )
• 200 ml Blonde beer ( ice cold )
• 1 piece Egg ( whole )
• 1 tsp Baking powder
• 8 piece Soft tortilla (for filling), made from corn
• 200 g Red cabbage ( thinly shredded )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( for juice )
• 150 ml Cream ( thick )
• 1 piece Hot chili pepper ( seeded and minced )
• 1 piece Fresh cilantro ( leaves picked )
• 1000 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Chipotle peppers in adobo sauce ( finely chopped with some sauce )

Instructions

1. Crunchy garnish

   Thinly slice the red cabbage. In a bowl, mix it with the juice of one lime and a pinch of salt. Squeeze with your hands to soften the fibers; the cabbage should become shiny and slightly tender while remaining crisp.

2. Tangy chipotle cream

   Mix the cream with the juice of the second lime, the finely chopped chili, and the chipotle chili in adobo sauce. The sauce should be fluid but coat the back of a spoon. Keep chilled.

3. Frying batter

   In a mixing bowl, combine the flour, egg, and baking powder. Pour in the cold lager in a steady stream while whisking gently. Aim for a smooth, lump-free batter with the consistency of thick pancake batter.

4. Fish frying

   Heat the oil to 180°C. Dredge the cod sticks in flour, then dip them into the batter. Carefully place them in the oil. The crust should puff up and turn golden in 3 to 4 minutes. Drain on paper towels as soon as they are crispy.

5. Assembly

   Heat the tortillas in a dry pan. Layer the cabbage, a piece of hot fish, the chipotle cream, and finish with fresh cilantro leaves.

Chef's tips

• The secret to a light batter is thermal shock: use beer straight from the freezer.
• Don't crowd the pan while frying, or the oil temperature will drop and the batter will become greasy.

Storage

Fried fish does not store well as it loses its crunch. Pickled red cabbage can be kept for 48 hours in the refrigerator.