Serves 4-6 (depending on how many fish you fry up). Four cod fillets give me 8 strips for 8 tacos. When I served these with guacamole as a side, one fish taco each filled Jeremy and me up!
1 cup all-purpose flour
1/2 tsp baking powder
1 tsp kosher salt
1 cup lager beer
6 cups high-heat oil, for frying
1 lb fresh or frozen cod, cut into 1-inch thick strips
2 cups shredded cabbage
1/2 cup mayo
Juice from one small lime
1/4 cup fresh cilantro, chopped
1/2 tsp kosher salt
Corn or flour tortillas
Avocado
Fresh cilantro
Tableside guacamole and tortilla chips
In a large bowl, combine the flour, salt, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the oil in a large pot until it reaches 350°F (180°C). This will take about 5 minutes.
Coat the fish in the batter, allow excess batter to drip off the fish, and then transfer it to the pot with the oil and fry until golden on the outside and cooked through, about 4 minutes on each side. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Add everything into a large bowl and mix to combine. Set in the refrigerator until ready to use. Can be prepared up to 1 day in advance. Will last in the refrigerator for 4 days.
Warm the corn or flour tortillas in the microwave or a sauté pan. Add fish taco to tortilla, top with slaw and other toppings. Enjoy!