In typical Boston fashion, it snowed this morning. Happy Spring! When the cold wears out its welcome, I’m willing the weather to turn hot… pushing hard for backyard BBQs, trips to the beach, a chilled beverage in hand.
Nothing screams warm weather to me like fish tacos.
BEER BATTERED FISH AND TORTILLAS
- 2 cups AP flour
- 2 cups of beer (I used a bottle of Asahi)
- 2 tsp salt
- 1 tsp ground black pepper
- 2 pounds skinless cod, cut into 4-inch strips
- Neutral oil, for frying
- 24 6-inch soft corn tortillas, warmed
- Sliced jalapenos, sliced radish, lime wedges, etc. for serving
- 1 head red cabbage, shredded
- ½ small red onion, minced
- ½ cup cilantro, chopped
- 3 Tbsp cider vinegar
- 1.5 tsp neutral oil (vegetable or grapeseed oil)
- ½ tsp salt
- 1 cup mayo
- Chipotle chiles in adobo sauce, chopped (number of chile peppers to your spice preference)
- 1 clove of garlic, chopped
- Juice of 1 lime
- Salt to taste
- Combine cabbage, red onion, cilantro, apple cider vinegar, oil and salt together and set aside.
- Combine the mayonnaise, lime juice, garlic, and chipotle chiles and set aside.
- For beer batter, mix AP flour, salt, pepper and beer with a whisk until smooth.
- In a large skillet, add enough oil to fully submerge fish. Heat oil on medium high heat until the end of a wooden spoon lightly bubbles when dipped into the oil.
- Dredge fish strips into your batter to coat, letting the excess drip off. Fry fish in oil until golden brown and cooked through. Transfer fish to a plate or cooling rack lined with paper towels. You may find you will be changing the paper towels 1-2 times to collect excess oil.
- To assemble, spread chipotle mayo on a tortilla, add fish, slaw, and whatever additional garnish.