Cinco de Mayo Fish Tacos, by Chef Jason Potter

INGREDIENTS:

1 lb. Black Cod (cut into 1 oz. pieces)

12 oz. Beer Batter (recipe below)

Pickled Onions to Taste (recipe below)

1 C Cabbage Slaw (recipe below)

8 Sprigs of Cilantro

Sliced Radish and Lime for Garnish

8 6-inch Corn Tortillas

 

Beer Batter

2 12 oz Your Beer of Choice (1 for the recipe and 1 for the cook)

1 t Chopped Garlic

½ t Cayenne Pepper

½ t Paprika

1 ½ C All Purpose Flour

Whisk all ingredients together in a bowl until completely combined and season with salt to taste.

 

Cabbage Slaw

1 C Julienne-sliced Green Cabbage

1 t Rice Vinegar

1 t Sugar

2 T Mayonnaise

Salt to taste

Mix vinegar, sugar and mayo together.  In a separate bowl add julienne-sliced cabbage, and slowly add the mayo mixture until desired consistency.  Let marinate in refrigerator for 2 hours or overnight.

 

Pickled Onions

¾ C Rice Vinegar

¼ C Water

2 T Sugar

2 T Salt

1 Julienne-sliced Red Onion

In a sauce pan add first 4 ingredients and a bay leaf and bring to a boil.  In a separate container place julienne-sliced red onion.  Pour hot liquid over onions and allow to sit until cool. 

 

DIRECTIONS 

In a cast iron or other heavy bottom pan add 1” of canola oil and bring up to 350 degrees.  Take your cut cod pieces and dip them to completely coat them in the beer batter and place into the hot oil.  Cook rotating until golden brown - about 4 minutes.  In a sauté pan bring it to medium heat and add the tortillas to warm them through.  Add desired amount of slaw, and place cod on top and garnish with pickled onions, cilantro and sliced radishes.  A wedge of lime squeezed over the top and it’s a great snack!

 

Allergen details: