Beer Battered Fish Tacos

Ingredients

• 2 medium roma tomatoes, (small diced)
• 1 tablespoon, packed cilantro, (finely chopped)
• 1/2 lime, (juiced)
• 1 teaspoon serrano pepper, (finely chopped)
• 1/4 cup white onion, (chopped)
• 1/4 teaspoon kosher salt, Diamond Crystal brand (plus more to taste)
• 1 cup sour cream
• 1 lime, (zested and juiced)
• 1/2 teaspoon kosher salt, Diamond Crystal brand
• 3 tablespoons mayonnaise
• 2 tablespoons cilantro
• 1 pound cod fillet, preferably fresh, not frozen, (cut into 1-inch thick, 3-inch long pieces)
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 1/4 teaspoon kosher salt, Diamond Crystal brand
• 1 cup Mexican lager
• 12 corn tortillas
• Oil for frying
• 2 cups green cabbage, (thinly sliced)
• limes, (for squeezing)

Instructions

1. 1

   --- Pico de Gallo ---

2. 2

   Add tomato, cilantro, lime juice, diced onion, salt, serrano pepper, and garlic to a bowl, mix well and set aside.

3. 3

   --- Cilantro-Lime Crema ---

4. 4

   Add sour cream, mayonnaise, cilantro, lime juice and zest, and salt to a food processor. Blend until cilantro is fine in texture. Set aside.

5. 5

   --- Beer-Battered Fish ---

6. 6

   To a mixing bowl, add flour, baking powder, paprika, garlic powder, and salt. Whisk to combine. Next, add cold beer. Mix until smooth. Do not over-mix, it's okay if there are small lumps. Cover and refrigerate for 15 minutes.

7. 7

   Meanwhile, prepare a baking rack on top of a rimmed baking sheet. Add oil to a large pot until it measures 1½ inches deep. Heat until oil reaches 375°F or when oil appears shimmery.

8. 8

   Pat cod dry then season both sides with salt and pepper. Dip cod fillets into batter, one at a time, then use a fork to remove from batter, allowing excess batter to drip back into the bowl.

9. 9

   Add cod to oil, a few pieces at a time. Careful to not overcrowd the dutch oven. Maintain a temperature of 350°-375°F.

10. 10

    After 4-5 minutes or when batter is golden brown, use a spider strainer to remove pieces from oil and place on wire rack.

11. 11

    --- Taco Assembly ---

12. 12

    Warm up both sides of tortillas on a comal or skillet. Place warm tortillas on a plate, then add beer battered cod, crema, pico de gallo, cabbage and finish with a squeeze of lime juice.