Crispy beer-battered cod and spicy beer-spiked chipotle sauce are tucked into a soft corn tortilla with shredded cabbage. Yum!
Active preparation time: 30 minutes
Total time: 1 hour
Serves: 3–4
Chipotle Sauce
½ cup mayonnaise
½ cup sour cream
Juice of ½ lime
2 Tbs chipotle puree
½ tsp salt
2 Tbs (1 fl oz/30 ml) Mexican lager
In a small bowl, combine the mayonnaise, sour cream, lime juice, chipotle puree, salt, and beer. Mix well and refrigerate.
Tacos
1 qt (32 fl oz/946 ml) oil for frying
¾ cup flour
¼ cup cornstarch
1 tsp baking powder
1 cup (8 fl oz/237 ml) Mexican lager
1 tsp salt
2 lb (907 g) cod fillet, cut into 4 oz (113 g) pieces
8 corn tortillas
2 cup shredded cabbage
In a tabletop fryer or in a large pan (using a candy thermometer), heat the oil to 350°F (177°C). In a medium mixing bowl, combine the flour, cornstarch, and baking powder. Add the beer and salt and mix well.
Dip the cod in the beer batter and gently place in the hot oil. Cook 3–4 minutes on each side. The batter should be golden brown when done. Remove the cod from the oil and drain on paper towels.
Warm the tortillas and spread a tablespoon of the chipotle sauce on each tortilla. Top with a piece of the fish and 1/4 cup of the shredded cabbage.
Beer Suggestions: Ska Brewing Mexican Lager (Durango, Colorado), Surly Brewing Hell (Minneapolis, Minnesota), Weihenstephaner Original (Friesing, Germany).