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Beer-Battered Fish Tacos

Beer-Battered Fish Tacos with sesame slaw on corn tortillas on a plate
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

Coleslaw

  • 1 tablespoon fresh lime juice, (from 1 lime)
  • 3 tablespoons mayonnaise
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon Sriracha, plus more to taste
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sea salt
  • 3 cups shredded red cabbage
  • 1 cup grated carrots
  • ⅓ cup fresh cilantro, roughly chopped, plus more for serving
  • 1 tablespoon black sesame seeds, plus more for serving

Spicy Crema

  • ⅓ cup mayonnaise
  • 1 tablespoon fresh lime juice, (from 1 lime)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon Sriracha

Beer Battered Cod

  • 12 ounces (1 can) pale ale or other light beer
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ¼ pounds fresh cod, cut into 1 x 5-inch pieces
  • 4 teaspoons sea salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 4 cups canola oil or vegetable oil, (about 3 inches)
  • 12 corn tortillas, warmed, for serving
  • Thinly sliced radishes, for serving

Method

  1. Make the coleslaw. In a large bowl, whisk together the lime juice, mayonnaise, rice vinegar, sriracha, honey, sesame oil, and salt until smooth. Add the cabbage, carrots, cilantro, and sesame seeds and toss to combine. Refrigerate until ready to serve.
  2. Make the crema. In a small bowl, whisk together the mayonnaise, lime juice, rice vinegar, and sriracha until smooth.
  3. Make the cod. In a medium bowl, whisk together the beer, 1¼ cups of the flour, the baking powder, and 1½ teaspoons of the salt until no lumps remain. The batter consistency should be a little runnier than pancake batter. 
  4. In a shallow bowl, combine the remaining 1 cup of flour, 2 teaspoons of the salt, cayenne pepper, and garlic powder. 
  5. Heat the oil in a large pot over high heat. Season the fish all over with the remaining ½ teaspoon salt. Using a deep fry thermometer, heat the oil to 350°F. Working with one piece at a time, dip the fish into the flour mixture and turn to coat. Then dip it into the batter, letting the excess drip off. Carefully add the fish to the oil and cook for 4 to 5 minutes. Flip and cook until golden, 2 to 3 minutes more. Using a slotted spoon, transfer the fish to a paper towel-lined plate. Repeat with the remaining fish, making sure the oil reheats to 350°F between batches.  
  6. Fill each tortilla with one piece of fish, a spoonful of coleslaw and a drizzle of crema. Garnish with the radishes and cilantro.