Baja Style Crispy Beer Battered Cod Tacos

Ingredients

• 1.5 lbs Fresh Cod Fillets, cut into strips
• 1.5 cups All-purpose flour
• 12 oz Cold Mexican lager beer
• 1 tsp Baking powder
• 0.5 tsp Garlic powder
• 2 cups Vegetable oil for frying
• 12 pieces Small corn tortillas
• 2 cups Shredded green cabbage
• 0.5 cup Mexican Crema or Sour Cream
• 2 tbsp Fresh Lime juice
• 1 tbsp Chipotle peppers in adobo, minced(optional)
• 0.25 cup Fresh Cilantro, chopped

Instructions

1. 1

   In a large bowl, whisk together 1 cup of flour, baking powder, garlic powder, and a pinch of salt.

2. 2

   Gradually pour the cold beer into the flour mixture, whisking until the batter is smooth and has the consistency of pancake batter.

3. 3

   Pat the cod strips completely dry with paper towels and season lightly with salt and pepper.

4. 4

   Dredge each piece of fish in the remaining 0.5 cup of dry flour, shaking off any excess.

5. 5

   Heat oil in a deep skillet to 375°F (190°C); dip floured fish into the beer batter and carefully drop into the hot oil.

6. 6

   Fry the fish in batches for 3-4 minutes per side until golden brown and crispy, then drain on a wire rack.

7. 7

   Whisk together the crema, lime juice, and chipotle peppers to create the Baja sauce.

8. 8

   Warm the tortillas and assemble by layering fish, cabbage, cilantro, and a generous drizzle of the lime crema.