La Fondita Fish Tacos
Recipe GLPR6ef81bc4193f40
Crispy beer-battered cod tacos served on warm corn tortillas with creamy chipotle mayonnaise and fresh shredded cabbage. This restaurant-style dish features golden-fried fish with a tender interior, inspired by the flavors of coastal Mexico. Perfect for seafood lovers seeking an authentic, indulgent meal.
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Ingredients
3 eggs, well beaten
8 ounces dark beer (such as Modelo Negra)
2 teaspoons dry mustard
1 tablespoon red chili powder
1 tablespoon plus 1 teaspoon kosher salt, divided
1 teaspoon sugar
1 1/2 cups all-purpose flour, plus extra for dredging
Vegetable oil, for deep frying
1 1/2 pounds cod fish, cut into serving pieces
2 tablespoons olive oil
8 white corn tortillas
1 1/2 cups mayonnaise
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons fresh cilantro, finely chopped
2 1/2 tablespoons chipotle chili puree
Pinch kosher salt for chipotle mayo
Shredded cabbage, for serving
Directions
Prepare the chipotle mayonnaise first: In a medium bowl, whisk together the mayonnaise, fresh lime juice, chopped cilantro, and chipotle puree until well combined. Season with a pinch of kosher salt, stir again, and refrigerate until ready to use.
Make the beer batter: In another medium bowl, whisk together the beaten eggs, dark beer, dry mustard, red chili powder, 1 tablespoon of kosher salt, and sugar until smooth and well blended. Gradually add the 1 1/2 cups of flour to the wet mixture, whisking until the batter reaches the consistency of thick pancake batter, slightly thinner than typical batters.
Heat the oil for frying: Pour vegetable oil into a deep, heavy-bottomed pot until it reaches halfway up the sides. Heat the oil to 375 degrees Fahrenheit. Use a thermometer to ensure proper temperature for safe, even cooking.
Prepare and fry the fish: Pat the cod pieces dry with paper towels. Lightly dredge each piece in extra all-purpose flour, shaking off excess, then dip into the beer batter, coating all sides evenly. Carefully place the battered fish into the hot oil and fry until deep golden brown, approximately 4 to 5 minutes, turning once halfway through. The fish should reach an internal temperature of 145 degrees Fahrenheit and flake easily with a fork.
Remove the fried fish to a plate lined with paper towels to drain excess oil. Immediately season the hot fish with a light sprinkle of kosher salt.
Warm the tortillas: Heat the olive oil in a large sauté pan over medium heat. Working in batches if needed, warm the corn tortillas in the pan for about 30 seconds on each side until pliable and heated through.
Assemble the tacos: Lay each warm tortilla on a serving plate. Spread approximately 1 tablespoon of the chipotle mayonnaise across the center of each tortilla. Top with a piece of hot fried fish, add a generous handful of shredded cabbage, and serve immediately.
