- Beer Batter
- Shredded cabbage
- Sour cream
- Dip pieces of cod into the beer batter and drop into a shallow frying pan over medium heat. 2-3 oz. pieces of cod, 2 minutes per side.
- Two tablespoons of diced tomatoes, 1 tablespoon of onions, 1 tablespoon of jalapeños (without seeds), 1 tablespoon of chopped cilantro, salt and pepper.
- To assemble the taco, place down the tortillas and add a bed of shredded cabbage. Place the fish on top with the avocado, sour cream, and lemon juice. Top with fresh pico-de gallo.
- 1 cup All-Purpose Flour
- 1 1/2 cups Beer of your choice
- 1 Tablespoon of Pepper
- 1 Tablespoon of Paprika
In a mixing bowl, combine ingredients. Add more beer to achieve desired consistency.
FISH USED IN THIS RECIPEShop for Cod