Ingredients
1 lb. cod, cut into 16 slices
kosher salt
1 c. all-purpose flour
1/4 tsp. cayenne pepper
1 large egg
1 c. lager beer
1/2 c. mayonnaise
1/2 c. sour cream
Juice of 1 lime, plus more lime for wedges
1 tsp. white vinegar
1 tbsp. minced jalapeño
1/4 c. freshly chopped cilantro, plus more for garnish
1/2 c. canola oil
8 Small flour tortillas
1/2 c. Shredded cabbage
1 avocado, sliced
Preparation
Step 1In a large mixing bowl, generously salt cod and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Stir together until well mixed and set aside at room temperature.Step 2In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve.Step 3In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it’s evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt.Step 4Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.
