Beer Battered Cod Tacos Recipe
These glorious beer-battered cod fish tacos are things of great beauty, in the flavour department at least, they are loaded with cumin, coriander and lime!
Servings 2 Servings
Calories 676kcal
Ingredients
- 4 Small Corn Tortilla
- 250 g Cod Fillet 9oz
- 1 Baby Gem Lettuce
- Oil (for deep frying)
For the Salsa
- 1 Medium 1 Tomato 125g
- 1 Small Red Onion 50g
- 1 Small Green Pepper
- 1 Red Chilli Pepper (go as hot or mild as you wish)
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Sugar
For the Coriander Sauce
- 2 tablespoon Plain Yoghurt
- 2 tablespoon Sour Cream
- 1 Lime
- 1 teaspoon Cumin Seeds
- 10 g Coriander Leaves ½ Cup
- 1 Pinch Salt (be generous)
For the Batter
- 100 g Plain Flour ¾ Cup
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 175 ml Beer ¾ Cup
Instructions
Step 1: Make the Salsa.
- Deseed and cut the tomato into a 5mm (¼") dice.
- Remove the seeds and the membrane from the green pepper and cut into a 5mm (¼") dice.
- Peel and cut the red onion into a 2-3mm (⅛") dice.
- Remove the seeds and membrane from the chilli pepper and dice as finely as possible.
- Place the diced vegetables in a bowl and mix with the sugar and red wine vinegar.
- Have a taste and season with salt.
Step 2: Make the Crema.
- Mix together the yoghurt and sour cream.
- Heat a dry frying pan over medium heat. Add the cumin seeds and toast until they release an aroma. Grind the seeds in a pestle and mortar and add to the sour cream mix.
- Chop the coriander and add to the sauce.
- Zest the lime and add it to the sauce, then squeeze in juice to taste.
- Finally, add salt to taste.
Step 3: Batter and Cook the Fish.
- Heat the oil in your deep fat fryer to 180°C or 350°F.
- Whilst the oil is cooking, cut the fish into strips around 4-5cm (1¾-2") long and 1.5cm by 1.5cm (½!) in profile.
- When the oil is hot, mix the ingredients for the batter until it is all combined.
- Dip the fish into the batter, then straight into the hot oil. Cook for 3-4 minutes, flipping halfway through cooking. You will need to cook this in two batches.
ENSURE THAT YOU DO NOT OVERCROWD THE FRYER AND BATCH FRY AS REQUIRED, AND MAKE SURE THAT THE OIL RETURNS TO TEMPERATURE BEFORE ADDING A NEW BATCH!
Notes
Both the Crema and the Salsa benefit from being made in advance but can be served immediately.
If making in advance remove from the fridge to bring closer to room temperature before serving.
Nutrition
Serving: 1 | Calories: 676kcal | Carbohydrates: 80g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 77mg | Sodium: 973mg | Fiber: 7g | Sugar: 9g
