Ingredients
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2 X 6-ounce Cod portions
1 egg beaten
1 cup cold beer
1 cup flour, plus extra for dredging
¼ teaspoon salt
¼ teaspoon paprika
2 Tablespoons diced tomatoes
1 Tablespoon chopped onions
1 Tablespoon jalapeños (without seeds)
1 Tablespoon chopped cilantro
Tortillas
shredded cabbage
avocado
sour cream
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lemon juice
Beer Batter
Pico de Gallo
Tacos and Toppings
Directions
Cut cod into pieces about 2-3 ounces each.
Beer Batter
Combine the egg and beer in a large bowl.
In a separate bowl, combine the flour, salt, and paprika.
Add the seasoned flour to the beer mixture and gently poke at it with a fork until you have a loose, floppy batter with plenty of lumps. Don't stir, whisk, or mix.
Dip pieces of cod into the beer batter and drop into a shallow frying pan over medium heat for about 2 minutes per side.
Pico de Gallo
Combine diced tomatoes, chopped onions, jalapeños, and chopped cilantro in small bowl.
To Assemble the Taco
Place down the tortillas and add a bed of shredded cabbage. Place the fish on top with the avocado, sour cream, and lemon juice. Top with fresh pico-de gallo.