Beer-Battered Fish Tacos

When I lived in San Diego, there was a place at the end of the avenue leading to Ocean Beach called South Beach Bar & Grille that many people claim to have the best fish tacos north of the border. I remember my first taco there with perfectly fried, tender and juicy pollock filets, the crispy beer batter countered with a tangy/garlicky crema sauce and some pico de gallo and cilantro leaves.


Flash forward a few more years and I live on a large island surrounded by beautiful blue cod, snapper and tarakihi. The only things missing are some good handmade corn tortillas (where are the neighborhood abuelas when you need 'em?!) and Mexican crema, but I'm making due with some ready-made flour tortillas and fresh sour cream.

Fish and Batter Ingredients

1-1/2 lbs blue cod filets, picked over for bones
1/2 tsp salt
1/2 tsp finely ground white pepper

1 cup tempura flour or (1 cup of AP flour with 1 tbsp cornstarch)
200ml of very cold cerveza or light beer
1 tsp of garlic powder
1 tsp salt
1 tsp finely ground white pepper

Slaw Ingredients

1/4 head of thinly sliced red cabbage
1/2 cup white vinegar
3 tbsp white sugar
1 tsp salt
1/2 tsp ground black pepper
zest of one lemon or lime
3 tbsp mayonnaise

Pico de Gallo Ingredients

1 finely chopped tomato
3 tbsp finely chopped cilantro stems and leaves
1/4 finely chopped white onion
1 tbsp apple cider vinegar
1 finely minced chili pepper with seeds and membranes removed

Extras

Sour cream
1 finely chopped scallion
Extra cilantro leaves and stems

6-8 flour or corn tortillas

Directions

1. Wash and paper towel dry the fish filets. Cut into 1"x4" pieces. Salt and pepper the fish and set aside in fridge for 20 minutes.

2. Make the pico de gallo and slaw by combining all ingredients and putting in fridge to chill

3. When you are ready to cook the fish, pour about 4 inches of canola or sunflower seed oil into a deep-lipped frying pan and turn the heat on medium. Next, combine the batter ingredients, but do not overmix. It is perfectly fine to have lumps in the batter. When the oil reaches about 300F degrees, dip the fish pieces into the batter and evenly coat. Let the excess batter drip away before putting the fish piece into the oil. Do not fry more than 2-3 pieces at a time or else the oil's temperature will drop too quickly. When the batter fries to a golden brown, remove the fish and drain on plate topped with paper towels. You may keep them warm in an oven at 150F degrees.

4. Warm your tortillas either in the oven or on the stove top with a large frying pan set on med-low heat. Remove and place in tortilla warmer or envelope the tortillas in a folded and clean dish rag to prevent it from drying out.

5. Once ready to serve, combine the fish with slaw, top with pico de gallo and accompanying ingredients to your liking. I also love mine with a little bit of Tapatio or Vietnamese hot sauce for extra punch.