Do I even need to write an intro on this recipe? Beer battered is in the title and that should be all you need to know to want to make these tasty tacos! I used a local brew, Deschutes Brewery Twilight Summer Ale, to make the perfect crispy batter for fresh cod. I paired it with a simple jalapeño lemon slaw with a tangy spicy kick that complements the fish beautifully!
1-2 cups olive oil
2 eggs (it looks like 3 in the photo but it’s because I got a double yoked egg!)
1 cup (3/4 of a 12oz bottle) Deschutes Twilight Summer Ale or your favorite summer beer
Salt and pepper to taste
2 cups all-purpose flour
1 1/2 – 2 pounds of fresh cod, cut into 1″ x 3″ inch strips, bones removed
For Jalapeno Lemon Slaw:
2 cups shredded red cabbage
2 cups shredded green cabbage
1/2 of a jalapeño, finely diced (remove seeds for less spice)
2 Tbs finely chopped cilantro
3 Tbs mayonnaise
Juice from half a lemon
Salt and pepper to taste
Other ingredients needed:
Small tortilla shells
Delicious margaritas to wash those tacos down!
I usually like to make the slaw first so it has time to chill. Mix all of the slaw ingredients in a large bowl and stir until completely mixed. Cover and refrigerate until ready to use. You can also make this the night before, but just expect your mix to look a little pink from the red cabbage.
Next, heat olive oil in a large deep skillet over medium heat.
In a large bowl, whisk together eggs and beer until frothy. Season with salt and pepper and stir.
(1.) Add flour and stir until well mixed. If batter is too thick, pour a little bit more beer in. (2.) Add a few pieces of the cod to the batter and completely coat. (3.) Use tongs to pick up pieces one at a time and carefully place in the preheated skillet. Cook for 4-5 minutes on each side or until a light golden brown. I always like to do a “test” one first and cut into it after it’s finished cooking so I know the fish got fully cooked or if I need to adjust my heat and cook time. Everyone’s stove top is a little bit different! (4.) Use tongs to retrieve pieces and place them on a paper towel lined sheet.
Tattooed Martha Tip: If you’re doubling your recipe and want to make sure everything stays warm and comes out on time, you can preheat your oven to 200 degrees F and line a large baking sheet with parchment paper. Place the cooked fish onto the baking sheet and place in the oven to keep warm while you finish the other pieces.
When ready to assemble, add 1-2 pieces of the fish to a tortilla, top with Jalapeño Lemon Slaw, and serve!