Fish Tacos

Wednesday I served fish tacos for Logan’s birthday. I batter fried the cod fish and it was the most successful I have ever been at making the fish so I want to document it before I forget how I made it. The batter would be good for anything you want to fry, chicken strips, onion rings, shrimp. It was perfect for cod.

In the past I have not been happy with the crunch of the batter, or the lightness, or the outside would get cooked before the inside. I have tried different combinations of things and I finally hit on the right one.

1 1/2 pounds of cod fish

To make the batter

Mix the dry ingredients

1 c. Flour

1 c. Panko bread crumbs

1 1/2 t. Baking powder

1t. Garlic powder

1 t. Cumin

1 t. Chili powder

1 t. Onion salt

Sprinkle cayenne pepper

Few grinds of the pepper grinder

1 egg beaten

1 beer

Cod fish cut in inch strips and dried off with paper towel

Oil to go up 1 inch in small Dutch oven

Put the oil in the pot and cover it and heat on medium high heat for at least five minutes. Use a thermometer to check the temp. You are looking for 375°. If it gets too high, take the lid off and turn it down.

Mix the beer and the egg together and pour the mixture into the dry ingredients.

Get a cookie sheet of it and put a wire rack on it and turn the oven on to 275°. You will put the fished fish on the rack in the oven after you fry each piece.

Put one piece of fish in the batter and use a fork to lift it out and put directly into the hot oil. I fried only one piece of fish at a time so the oil kept its temp. Cook on one side until golden brown and then flip over and cook the other side. It will be about three minutes per side. Using a strainer, pick the fish out of the pot and place on the rack in the oven, sprinkle with a little kosher salt.

Repeat until all the fish is done

Serve the fish in corn tortillas with any of the following

Cabbage slaw

Spiced Mexican crema- I made mine with Greek yogurt, Mayo, chili powder and lime juice, since I didn’t have sour cream

Cotija- Mexican cheese crumbled

Pico de gallo

Cilantro

Lime wedges

The left over fish reheated beautifully in the toaster oven the next day. The outside was still light and crunchy.



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