beer battered fish tacos with cilantro crema

TOTAL TIME: 30 minutes

SERVES: 4

Protein

• 1 kg cod or white fish, thinner pieces are better

Milk & Dairy

• 1/4 cup plain greek yogurt

Pantry

• 2 cups of neutral oil (vegetable or canola)

• 200 ml light flavored beer

• 75 ml vodka

• 2 cups flour

• 1/2 tsp baking powder

• 2 tbsp pickled jalapenos

• 3 tbsp pickled jalapeno juice

• 1 tsp honey

• 1/4 cup mayo

• 10 flour taco shells

Produce

• 1/2 cabbage thinly sliced

• 2 cloves garlic, minced

• 1 small bunch cilantro

• 2 limes

pre-recipe prep

• For best results, chill your beer and place your vodka in your freezer to get your batter as cold as possible.

1. Make your batter. To a large bowl add 1 cup flour, 1/2 tsp baking powder, 1 tsp salt, 1/2 tsp garlic powder and a few cracks of black pepper. Slowly add in your beer and vodka and mix until smooth. You want a fairly runny consistency - like a thick gravy. So if needed add slightly more beer or flour to get where you need to be. Place into fridge while you work on the rest.

2. Make your slaw. Thinly slice 1/2 head red cabbage - I use a vegetable peeler to get very thin slices. Add to a large bowl with juice of 1 lime, 3 tbsp pickled jalapeno juice, and a pinch of salt. Mix well and set aside.

3. Make your cilantro lime sauce. To a high speed blender add all your cilantro lime sauce ingredients: zest and juice of 1 lime, 1/4 cup mayo, 1/4 cup plain greek yogurt, 1 tsp honey, 1 small bunch cilantro, 2 tbsp pickled jalapenos and 1 tsp salt. Blend until smooth and set aside.

4. Cook your fish. To a medium pan, add enough oil to have about an inch deep. * I used about 2 cups but you may need a bit more or less. Heat over almost high heat for about 5 minutes. To test if your oil is hot enough, use a wooden chopstick - if you see lots of little bubbles you're good to go. DO NOT rush heating your oil or your fish will turn out oily.

   In a small bowl, add 1 cup flour, 1 tsp salt and a few cracks of black pepper.

   4 at a time, drop your pieces of fish in the dry flour mix, then into the batter, dripping off any excess, then into the oil. Cook until golden brown, about 1-2 minutes, flip and cook for another minute. If your batter thickens up too much add a bit of extra beer.

   Remove fish from oil and place onto a metal cooling rack and sprinkle with salt.

5. Assemble your tacos. To your warmed shells, add your slaw, fish, crema and top with extra jalapenos.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!