Serves 4
35 min
Beer-Battered Fish Tacos with Jalapeño Crema
Recipe GLPRce6ee4be3e5663
Golden, crispy beer-battered cod nestled in warm flour tortillas and topped with a zesty jalapeño crema, fresh cabbage, creamy avocado, and bright cilantro. This restaurant-quality fish taco features a perfectly seasoned batter and a cooling, flavorful sauce that balances the richness of the fried fish.
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Ingredients
1 lb. cod, cut into 16 slices
Kosher salt, divided
1 cup all-purpose flour
1/4 teaspoon cayenne pepper
1 large egg
1 cup lager beer
1/2 cup mayonnaise
1/2 cup sour cream
Juice of 1 lime, plus lime wedges for serving
1 teaspoon white vinegar
1 tablespoon minced jalapeño
1/4 cup chopped fresh cilantro, plus more for garnish
1/2 cup canola oil
8 small flour tortillas
1/2 cup shredded green cabbage
1 avocado, sliced
Directions
Pat the cod slices dry with paper towels and season generously on both sides with kosher salt. Set aside.
In a large mixing bowl, whisk together the flour, cayenne pepper, and 1/2 teaspoon of salt. Add the egg and lager beer, stirring until just combined into a smooth batter. The batter should be loose and pourable. Let it rest at room temperature.
In a small bowl, stir together the mayonnaise, sour cream, lime juice, white vinegar, 1/2 teaspoon salt, minced jalapeño, and chopped cilantro. Mix until well blended. Cover and refrigerate the jalapeño crema until ready to serve.
Heat the canola oil in a large, heavy-bottomed pot to 350°F. Working in batches to avoid crowding, dip each piece of salted cod into the batter, allowing the excess to drip back into the bowl, then carefully place it into the hot oil.
Fry the cod for 4 to 5 minutes, gently turning pieces halfway through to ensure even, golden-brown color on both sides. The fish should be cooked through and crispy on the exterior. The internal temperature should reach 160°F.
Using a slotted spoon, transfer the fried fish to a paper towel-lined plate and immediately season with a pinch of kosher salt.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and warm.
To assemble, spread a generous dollop of jalapeño crema onto each warm tortilla. Top with 2 pieces of fried cod, shredded cabbage, avocado slices, and a pinch of fresh cilantro. Serve immediately with lime wedges on the side.
