Cod Fish Tacos
These tacos are SO delicious and crunchy and chewy and sweet and salty and tangy. One would say this is the perfect food. This should be widely loved by anyone who likes fish, it could even convert a non-seafood eater…
(Root) Beer Battered Fried Cod Tacos
with Asian Slaw and Pickled Red Onions
Makes about 12-16 tacos
Flour or corn small tortillas
Pickled Red Onions
Slaw
Inspired by a Food & Wine recipe for Ginger Lemon Mayo
5 cups cabbage, finely shredded (I use a mandolin)
1 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons honey
1/4 cup green onion, finely sliced
1 tablespoon black sesame seeds
2 teaspoons grated fresh ginger
Zest of 1 lemon
2 teaspoons fresh lemon juice
Black Pepper
In a medium bowl, add mayonnaise, soy sauce, honey, green onions, sesame seeds, ginger, lemon zest, lemon juice, and black pepper and stir to combine. Then add the shredded cabbage and toss to combine. Refrigerate until the tacos are ready to be constructed.
Fried Cod
1.5-2 lb cod, sliced in 1/2 inch wide strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground mustard
2 teaspoon garlic powder
2 teaspoon paprika
1 teaspoon salt
pepper
1 large egg, lightly beaten
1 1/3 cups root beer, or regular beer, or soda water! I just didn’t have regular beer on hand
Oil for frying- I used canola
In a heavy skillet, pour about 1 inch of oil and heat to 350°F
In a medium bowl, mix together flour, baking powder, ground mustard, garlic powder, paprika, salt, pepper. Add the egg and mix, and then add the root beer and mix until smooth-ish.
Once oil is hot, test a little bit of batter in it to make sure it’s not too hot and that it doesn’t burn immediately. If everything is good to go, dip fish into the batter to fully coat and then slowly place the battered fish into the hot oil. Fry until a deep golden brown, about 3-4 minutes per side and then remove it and place on a wire rack.
To assemble, take a warm tortilla and add the cod, a healthy dollop of coleslaw, and then top with some pickled red onions.
