Beer Batter:
1 c. flour
1 t. kosher salt
1 – 1 ½ c. cold beer, preferably dark beer
Crema:
1//3 c. mayonnaise
2/3 c. Mexican crema, or sour cream
1 t. grated lemon zest
2 T. fresh lemon juice
1-2 t. water
Fish:
Peanut oil, for frying
1 ½ – 2 lbs. cod (or your favorite white fish)
Dredge:
1 c. flour
1 t. kosher salt
Tortillas
Shredded cabbage (I use a mandolin for super thin shreds)
Diced tomato
Avocado, sliced, if desired
For the Beer Batter:
Whisk the flour and salt in a medium bowl
Gradually add in the beer while whisking
Set aside and let the batter rest at least 15 minutes before using
For Crema:
(this can be made up to 3 days ahead, covered and refrigerated)
Whisk the mayonnaise and crema (or sour cream) in a medium bowl
Whisk in the lemon zest, lemon juice and 1 t. water
(consistency should be like thick cream)
Add a pinch of salt
For the Fish:
In a deep fryer, heat oil to 350 degrees
Place fish on paper towels, and pat dry
Sprinkle fish with kosher salt
Slice fish into 1” x 4” pieces, roughly
Check beer batter, and whisk in more beer, if needed
You want it the consistency of thick cream, not thick
In a wide, shallow bowl, combine the flour and salt
Dredge fish in flour mixture and shake off excess
Working in batches, immerse the fillets in the beer batter to coat on all sides
Fry in the hot oil until golden brown and cooked through, about 5 minutes
Using a metal spider, scoop up fish and let drain a few seconds over the fryer
Transfer to paper towels for a few minutes, then to a baking rack
(if you leave the fish on the paper towels, they will get soggy)
To Assemble Tacos:
Warm tortillas and lay flat
Add 1-2 pieces of fish
Top with cabbage and diced tomatoes
Pour crema over taco, fold, and enjoy!
Adapted from Marcela Valladolid
