40 min
Crispy Cerveza Battered Fish
Recipe GLPRb22f4aa8890f3c
Golden, crispy beer-battered cod served in warm flour tortillas with vibrant charred lime crema and fresh toppings. This Mexican-style fish taco features a light and crunchy exterior infused with Mexican lager, paired with a creamy jalapeño-lime sauce for a complete, satisfying meal.
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Ingredients
2 inches Vegetable oil, for frying
2½ cups All-purpose flour
⅓ cup Cornstarch
1 tablespoon Kosher salt
2 teaspoons Cayenne pepper
1 teaspoon Smoked paprika
1 teaspoon Baking powder
1 teaspoon Freshly ground black pepper
24 ounces Mexican lager beer
2 pounds Cod, cut into 1/2-by-1 1/2-by-3-inch sticks
12 Flour tortillas (7-inch)
2 cups Shredded napa cabbage
1 cup Finely diced red onion
1 cup Fresh cilantro sprigs
1 cup Lime wedges
2 Fresh jalapeños
1 Small white onion, peeled and cut into 1/4-inch rounds
2 tablespoons Olive oil
1 cup Fresh cilantro leaves
1 cup Mexican-style crema
1 Lime, zested and juiced
Directions
Preheat the oven to 200°F. Place a wire rack on a large baking sheet and set aside.
Pour 2 inches of vegetable oil into a large pot and heat over medium-high heat until it reaches 375°F.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, kosher salt, cayenne pepper, smoked paprika, baking powder, and freshly ground black pepper.
Pour the Mexican lager into the dry ingredients and whisk until the batter is smooth with no lumps.
Working in batches of 2 to 3, dip each cod stick into the batter to coat thoroughly, then carefully place into the hot oil. Fry for 4 minutes, flipping halfway through the cooking time.
Remove the fried fish with a slotted spoon and place on the wire rack to drain excess oil. Transfer the baking sheet to the 200°F oven to keep the fish warm while preparing the remaining ingredients. Fish can remain in the oven for up to 1 hour.
Wrap the flour tortillas in aluminum foil and place in the oven for 10 minutes to warm through.
Heat a grill or grill pan over medium-high heat.
Toss the jalapeños and white onion rounds in olive oil, then place on the hot grill. Grill until charred all over, turning occasionally, for about 5 minutes total. Transfer the jalapeños to a bowl and cover tightly with plastic wrap for 10 minutes to steam. Set the grilled onion aside.
Remove the jalapeños from the plastic wrap. Cut each in half, remove the stems and seeds, and gently scrape away the charred skin with a knife. Roughly chop the grilled onion rounds.
Place the cleaned jalapeños, chopped grilled onion, 1 cup fresh cilantro leaves, and a pinch each of kosher salt and black pepper into a food processor. Pulse in 2-second intervals until the mixture is finely minced.
In a medium bowl, whisk together the Mexican-style crema with the lime zest and lime juice. Fold in the jalapeño-onion mixture until fully combined.
Transfer the charred lime crema to a serving dish and garnish with additional fresh cilantro leaves.
To serve, unwrap the warm tortillas. Fill each tortilla with crispy fish, shredded napa cabbage, diced red onion, and fresh cilantro sprigs. Top with charred lime crema and serve with lime wedges on the side.
