Crispy Beer-Battered Cod Fish Tacos

• Make the quick slaw: Toss 2 cups cups green cabbage, thinly shredded and 0.3 red onion, thinly sliced with 2 tablespoons apple cider vinegar, 1 teaspoons honey, and a pinch of 1 teaspoons kosher salt. Mix well and set aside to lightly pickle while you prepare everything else.
• Make the chipotle crema: Stir together 0.5 cups sour cream, 2 tablespoons chipotle peppers in adobo, minced, and 1 lime, juiced in a small bowl until smooth. Taste and adjust — add more chipotle for heat, more lime for brightness. Refrigerate until ready to use.
• Make the beer batter: Whisk together 1 cups all-purpose flour, 0.5 cups cornstarch, 1 teaspoons baking powder, 1 teaspoons garlic powder, 1 teaspoons smoked paprika, 1 teaspoons kosher salt, and 0.5 teaspoons black pepper in a bowl. Pour in 1 cups cold beer (lager or pale ale) and whisk until just combined — a few lumps are fine. Don't overmix.
• Heat the oil: Heat 4 cups cups neutral oil for frying in a deep heavy-bottomed pot to 375°F (190°C). Pat 600 grams cod fillets, cut into 2-inch strips dry and season lightly with salt.
• Fry the cod: Working in batches, dip cod strips into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until deeply golden and crispy all over.
• Drain & season: Drain on a wire rack or paper towels. Season immediately with a pinch of salt.
• Assemble & serve: Warm 8 small corn or flour tortillas directly over a flame or in a dry skillet. Spread chipotle crema on each tortilla, add a handful of slaw, 2–3 pieces of cod, 1 avocado, slicedslices, and 0.3 cups fresh cilantro, for serving. Serve with 2 limes, cut into wedges for serving.

NOTES:

• Keep the batter cold: Cold beer is key to a light, crispy batter. If your kitchen is warm, rest the batter bowl over ice while you fry.
• Fry in batches: Don't crowd the oil, it drops the temperature and makes the batter greasy instead of crispy. Fry 3–4 strips at a time.
• Oil temperature: Keep the oil at 375°F (190°C). A kitchen thermometer makes this easy. Too cool and the batter absorbs oil; too hot and it burns before the fish cooks through.
• Warm the tortillas: Char them directly over a gas flame for 20 seconds per side, or warm in a dry skillet. It makes a big difference.
• Make ahead: The slaw and chipotle crema can both be made up to a day ahead and refrigerated. The batter should be made fresh just before frying.

You can purchase our fresh, never frozen Cod Loin here: Cod Loin