BEER BATTERED COD TACOS

May 20, 2015
beer battered cod tacos, tacos, Taco Tuesday, Mexican fusion

Choosing a favorite dish that I have made a few times is as difficult a task as choosing what to eat on a nightly basis when menu planning for the week, simply because I want to eat it all, simultaneously. Being that Mexican cuisine is my favorite I must say it’s my beer battered fish tacos. It is a cross between authentic and fusion, yielding the perfect marriage in your mouth, every time.

The first time I made authentic tacos would be in 2005, shortly after purchasing Scott Linquist’s book Mod Mex. Having been to his restaurant would be my ‘revival’ for Mexican cuisine after my family trip to Cancun in 1996. The love I have for battered and fried fish would come from memories of my mom and I shopping at the once, Palm Beach Mall and stopping for lunch at Long John Silvers for their fish and chips meal.

Cue the joining of the freshness and textures of one of my signature tacos plus the texture and complex flavor of my beer battered fish tacos and you’ve got a small party in your mouth with every bite. I know that sounds like a child-like advertisement to my favorite meal but a meal that makes you feel like a kid at heart is something hard to hide.

Beer Battered Cod Tacos

Ingredients

1 cup self-rising flour
1 cup Mexican beer (Corona)
1 lb. cod filet, cut into 3/4 inch pieces
3 Haas avocados
1 large tomato
1/2 red onion
2 tbsp. cilantro
1 tsp finely chopped jalapeno
10 corn tortillas
8 oz sour cream
salt and pepper
canola oil for frying
olive oil for tortillas
Prepare
1. Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
2. Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
3. Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
4. Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
5. Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
6. Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.

 

Beer Battered Cod Tacos
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Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 cup self-rising flour
  2. 1 cup Mexican beer (Corona)
  3. 1 lb. cod filet, cut into 3/4 inch pieces
  4. 3 Haas avocados
  5. 1 large tomato
  6. 1/2 red onion
  7. 2 tbsp. cilantro
  8. 1 tsp finely chopped jalapeno
  9. 10 corn tortillas
  10. 8 oz sour cream
  11. salt and pepper
  12. canola oil for frying
  13. olive oil for tortillas
Instructions
  1. Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
  2. Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
  3. Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
  4. Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
  5. Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
  6. Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.
Florida Girl Cooks http://floridagirlcooks.com/
beer battered cod tacos, tacos, Taco Tuesday, Mexican fusion

author: Teresa Gonzalez

Teresa is a South Florida native who is a photographer that also has a passion for food. She's a seeker of sunshine, lazy days at the beach, and exquisite food.

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

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