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Beer-battered fish tacos

Two beer-battered fish tacos on a plate

Beer-battered fish tacos

Name: Beer-battered fish tacos
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 150g plain flour; 75g cornflour; ½ tsp fine sea salt; 230ml cold beer; vegetable oil for deep-frying; 4 skinless and boneless cod loins, cut in to 3cm pieces; 8 small soft corn tortillas; 2 Little Gem lettuces shredded; hot sauce to serve (optional); 150ml white wine vinegar; 1 tsp coriander seeds crushed; 1 tsp peppercorns; 2 tbsp caster sugar; 1 large red onion finely sliced; 150g mayonnaise; ½ small bunch of dill finely chopped; ½ small bunch of basil finely chopped; ½ tsp Dijon mustard; 1 tsp capers chopped

Esther Clark

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Serves 4

More effort

Prep: 35 mins

Cook: 30 mins

plus pickling

A star rating of 4.9 out of 5.32 ratingsRate

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Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!

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Ingredients

Nutrition

Units:

MetricUS

150g plain flour
75g cornflour
½ tsp fine sea salt
230ml cold beer
vegetable oil

for deep-frying
4 skinless and boneless cod

loins, cut in to 3cm pieces
8 small soft corn tortillas
2 Little Gem lettuces

shredded
hot sauce

to serve (optional)

For the pickled onions

150ml white wine vinegar
1 tsp coriander seeds

crushed
1 tsp peppercorns
2 tbsp caster sugar
1 large red onion

finely sliced

For the tartare sauce

150g mayonnaise
½ small bunch of dill

finely chopped
½ small bunch of basil

finely chopped
½ tsp Dijon mustard
1 tsp capers

chopped

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Nutrition: Per serving

kcal841
fat41g
saturates3g
carbs76g
sugars12g
fibre8g
protein34g
salt1.8g

Method

step 1

First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
step 2

For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
step 3

Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
step 4

Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don’t have a thermometer, check the oil is ready by dropping a small cube of bread into the oil – it should turn brown in about 10 seconds.
step 5

Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
step 6

Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.

Recipe from Good Food magazine, January 2021

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A star rating of 4.9 out of 5.32 ratings

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