Fried Cod Fish Tacos

Working in batches dip the fillets in the beer batter and coat on both sides. Season fish with salt ground cumin and tajin. 1 1 2 2 lb cod fillet 2 cups buttermilk 1 4 tsp cayenne pepper 1 tsp chili powder zest of 1 lime 1 garlic clove grated 1 4 tsp black pepper 1 4 cup chopped cilantro 1 cup flour 1 tsp baking powder oil for deep frying vegetable canola or corn oil work for the baja cream.

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To assemble the tacos add a bit of the cabbage slaw to a warmed tortilla.

Fried cod fish tacos. Ingredients 1 cup dark beer 1 cup all purpose flour teaspoon salt 1 pounds cod fillets cubed 1 quart vegetable oil for frying 20 6 inch corn tortillas 5 cups shredded cabbage 1 cup mayonnaise cup salsa 1 lime cut into wedges. Total time 20 minutes. Top it off with a simple slaw and avocado salsa and you have an easy and tasty dinner. Gently stir fish into batter to coat.

Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time lift fish let excess batter drip off then transfer to bowl with remaining flour mixture. Lift each piece of fish out of batter wiping any excess off on side of bowl and fry fish in batches turning once or twice until golden 4 to 5 minutes. Repeat with the remaining fish adjusting the heat as necessary to maintain the oil temperature.

Make the avocado crema. Top with a piece of fried fish avocado crema and sliced radish. Serve with the lime wedges. Add the avocados sour cream lime juice and salt to a blender and blend until smooth.

Fry turning as necessary until golden and just cooked through 3 to 4 minutes. Cook time 20 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels. Flaky cod fish is battered and fried for the most delicious battered cod fish tacos.

Transfer to a paper towel lined plate to drain. Toss to coat thoroughly. Toss the slaw ingredients and keep cold. Season the fish pieces all over with salt and pepper and coat with the flour.

Ingredients for the fish. Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat. Put a piece of fish in each tortilla and top with some of the slaw and a drizzle of the sauce. Heat oil in a deep fryer dutch oven or large wok to 350 f.

Place on preheated skillet and spray with olive oil cook 4 to 5 minutes on each side until fish is just opaque and charred. Fry in the hot oil until golden brown.