Beer-Battered Cod Fish Tacos
Ingredients
- 600 gAtlantic cod (cut into 2cm strips)
- 150 gWheat flour (sifted)
- 200 mlBlonde beer (ice cold)
- 1 pcEgg (whole)
- 1 tspBaking powder
- 8 pcSoft tortilla (for filling), made from corn
- 200 gRed cabbage (thinly shredded)
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (for juice)
- 150 mlCream (thick)
- 1 pcHot chili pepper (seeded and minced)
- 1 pcFresh cilantro (leaves picked)
- 1,000 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspChipotle peppers in adobo sauce (finely chopped with some sauce)
Method
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.
- 1
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
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
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
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
Heat the tortillas in a dry pan. Layer the cabbage, a piece of hot fish, the chipotle cream, and finish with fresh cilantro leaves.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Fried fish does not store well as it loses its crunch. Pickled red cabbage can be kept for 48 hours in the refrigerator.
