Fish Tacos

Ingredients

• 1½ lb cod fillets
• ½ cup all-purpose flour
• ¼ cup cornstarch
• ½ tsp baking powder
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• ¾ cup beer (light lager)
• 3 cup vegetable oil
• 12 corn tortillas
• ½ head green cabbage
• ½ cup mayonnaise
• 2 lime
• ¼ cup cilantro (optional)
• 1 tsp hot sauce (optional)

Steps

1. Cut fish into 1-inch wide strips. In a shallow dish, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and pepper. Gradually whisk in beer until a smooth batter forms.
2. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
3. Dip fish strips into the batter, ensuring they are fully coated, letting excess drip off. Carefully place battered fish into the hot oil, frying in batches for 3-4 minutes per side, until golden brown and cooked through. Remove and drain on a wire rack set over paper towels.
4. While fish fries, thinly slice cabbage. In a small bowl, whisk together mayonnaise and the juice of 1 lime for the sauce. Season with a pinch of salt and pepper.
5. Warm tortillas in a dry skillet or microwave. Mince cilantro, if using.
6. Assemble tacos by placing fried fish in warm tortillas, topping with shredded cabbage, a drizzle of lime sauce, and a sprinkle of fresh cilantro and hot sauce, if desired. Serve immediately with extra lime wedges.