Beer Battered Fish Tacos (Baja Style)

• servings: 4 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb cod (See Note 1)

8 corn tortillas

Oil for frying (See Note 2)

1 cup all purpose flour

1/2 tsp salt

1/4 tsp cayenne pepper

1 large egg

1 cup Mexican beer (Corona, Dos Equis, Modelo)

1/4 cup mayonnaise

1/4 cup Mexican crema

2 limes (juiced)

2 tbsp cilantro (chopped)

1 tbsp honey

2 cups green cabbage (shredded)

2 limes (quartered)

cilantro

Pico de Gallo

Salsa Verde

Directions

Season fish on both sides with salt and set aside.

Whisk together the slaw dressing ingredients in a large bowl. Add the shredded cabbage and toss to coat. Set aside.

In a shallow bowl mix together the batter, whisking to avoid any lumps.

In a large skillet (cast iron preferred), deep pot or fryer, heat oil to 350°F.

Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil, letting go away from you. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from oil and place on a paper towel lined plate and season with salt. Repeat with all fish.

Warm tortillas over an open flame or in a dry skillet. Add fried fish, cabbage slaw and serve with lime, cilantro and salsas of choice.

Notes

1 Halibut is a great substitution for the cod fish. Other fish can be Haddock, Pollack, Mahi Mahi or Grouper. Cut the filets into 8 pieces.

2 Best oils to fry with: Corn oil, a blended oil such as Vegetable oil, Canola, Sunflower, Safflower, Peanut Oil.

Nutrition

• Calories: 575 kcal
• Total Fat: 17 g
• Saturated Fat: 2 g
• Cholesterol: 103 mg
• Sodium: 552 mg
• Total Carbohydrate: 66 g
• Dietary Fiber: 7 g
• Total Sugars: 8 g
• Protein: 29 g