Growing on the shoreline of Connecticut meant a lot of things but one of my favorite things is having access to really great seafood! When I was a kid, I didn’t eat a lot of seafood but as I’ve grown I’ve learned to appreciate it more and more. I know fish tacos are a California speciality for the most part but if you’re like me and can’t hop a plane at will, this recipe is a great option. The fish gets nice and crispy and the sauce gives it an awesome pop of tang!
2 lbs cod
1.5 cups flour
2 tablespoons chili powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light beer, like Bud Light Lime
1 egg, beaten
Oil for frying
Cheddar cheese, shredded, topping
1 jalapeno, chopped and seeded
2 tablespoons cilantro
1/4 cup olive oil
1/4 cup sour cream
1/4 cup water
1/2 teaspoon sea salt
1) Add all the sauce ingredients to a food processor and blend till smooth. Set aside.
2) Pat fish dry and cut into 2 inch pieces. In one small bowl add half the flour. In another small bowl, mix the remaining flour, chili powder, baking powder and salt. Add beer and egg and whisk till well combined.
3) Pour oil into skillet, enough to almost submerge the fish pieces, and heat till water sizzles on the oil.
4) Dip fish into flour and then the batter. Carefully add to the hot oil and cook till golden brown on both sides. Place on paper towel lined plate to drain.
5) Place tortilla on plate, add fish and cheese and drizzle with the sauce. Enjoy!