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  • Writer's pictureTerri Windover

Beer Battered Fish Tacos with Jalapeño Cream

I love fish tacos. I also love fried and battered fish. So I decided to mix the two together and get the best of both worlds. 

You can swap out the cod for pretty much any white fish. And since fishing season is upon us a fresh caught Pickerel or Pike would suit this recipe just fine. 


1 lb. cod, cut into 16 slices

kosher salt

1 c. all-purpose flour

1/4 tsp. cayenne pepper

1 large egg

1 c. lager beer

1/2 c. mayonnaise

1/2 c. sour cream

Juice of 1 lime, plus more lime for wedges

1 tsp. white vinegar

1 tbsp. minced jalapeño

1/4 c. freshly chopped cilantro, plus more for garnish

1/2 c. canola oil

8 Small flour tortillas

1/2 c. Shredded cabbage

1 avocado, sliced

DIRECTIONS: 1. In a large mixing bowl, generously salt cod and set aside. Meanwhile, prepare batter for fish: In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Stir together until well mixed and set aside at room temperature. 2. In a small mixing bowl, mix together mayonnaise, sour cream, lime juice, vinegar, 1/2 teaspoon salt, jalapeño, and cilantro; refrigerate until ready to serve. 3. In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate and season with salt. 4. Warm tortillas in a dry skillet. Serve tacos with crema and garnish with cabbage, avocado, cilantro, and lime.

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