Beer-Battered Fish Tacos Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 ½ cups all-purpose flour

½ tablespoon chili powder

½ tablespoon cayenne pepper

¾ cup lager or ale

1 pound cod, cut into 2-inch chunks

vegetable oil, for frying

zest from 1 lime, about ½ tablespoon

½ tablespoon Maldon sea salt

½ cup mayonnaise

½ cup sour cream

6 tablespoons adobo sauce (from chipotles in adobo can)

1 chipotle in adobo sauce (from can)

juice from 1 lime

½ teaspoon salt

12 white corn tortillas, warmed, for serving

2 cups shredded red cabbage, for serving

½ cup cilantro, for serving

2 radishes, thinly sliced

½ cup crumbled cotija cheese

Directions

Mix flour, chili powder, and cayenne pepper together in a large bowl. Pour in the beer and stir until a thick batter forms.

Pat cod completely dry. Dredge each piece of fish in the beer batter and set aside.

Pour 2 inches of oil into a deep skillet or Dutch oven. Heat to 350 F over medium heat.

Once oil is heated to 350 F, carefully place battered fish into oil and fry until golden and crispy, flipping if needed, about 5 minutes per piece. Work in batches to allow room for each piece of cod to fry without sticking to other pieces. Once crispy and cooked through, remove fish from oil and place on a paper towel-lined plate.

Once fish are fried, stir lime zest and sea salt together in a small bowl and sprinkle over hot fish.

To make the chipotle crema, combine mayonnaise, sour cream, adobo sauce, chipotle chili, lime juice, and salt in a small bowl until well combined, crushing the chili with the back of a spoon to break apart.

To build tacos, place 2 to 3 pieces of cod into 2 layered warm tortillas. Top with cabbage, cilantro, radish, a spoonful of chipotle crema, and a sprinkling of cotija cheese to serve.