Fried Fish Tacos
Beer-battered fried fish fillets served in warm corn tortillas topped with a sour cream and cilantro cabbage slaw, fresh salsa and a juicy squeeze of lime.
1 cup sour cream
1 tablespoon granulated sugar
5 cups shredded cabbage
1/2 cup chopped fresh cilantro
1 cup dark beer
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 pounds cod fillets
Vegetable oil for frying
20 fresh corn tortillas
Purchased or homemade fresh salsa
- In a bowl combine sour cream and sugar, mixing well. Add cabbage and cilantro; toss to combine. Set aside.
- In a shallow bowl, whisk together beer, flour, and salt.
- Rinse fish and pat dry. Cut into 10 equal pieces.
- Wrap corn tortillas in foil and heat in a 350°F (175°C) oven while frying the fish.
- In a large saucepan, heat 1-inch oil over medium-high heat.
- Coat fish pieces in batter and fry in batches; adjust heat to maintain oil temperature. Fry until golden on each side. Transfer and drain briefly on paper towels; keep warm until all fish is cooked.
- To serve: Stack 2 warmed tortillas on a plate, top with a piece of fish and 1/2 cup cabbage mixture in the center of the tortillas. Garnish with salsa and squeeze lime juice over all, fold and enjoy.
Makes 10 servings.