1½ pounds of cod, cut into even strips (approx 18 pieces)
1 cup self -rising flour
1 cup beer
3 tsp kosher salt, divided
freshly ground black pepper
oil, for frying (we like peanut)
Assembly:
warm corn tortillas, for serving
½ head of green cabbage, finely shredded
3 limes, for serving
Mexican crema or sour cream, for serving
Instructions
Pico:
In a medium bowl, stir together tomatoes, Serrano, onions cilantro and salt. Set aside.
Fish:
In a heavy bottom pot, heat 2 inches of oil to 350°. Season the cod with 2 tsp salt and a few grinds of freshly black pepper. In a medium bowl, add self rising flour, and whisk in beer, 1 tsp salt and a few grinds of freshly black pepper. Dip each piece of fish in the batter, let the excess drip off. Place in the hot oil and fry 2-3 minutes, or until golden brown and cooked through. Add a couple more pieces of battered fish to the hot oil. Fry no more than three pieces at a time. To keep the fish hot while frying the rest, place on a cooling rack in the oven, on the lowest setting.
Assembly:
Warm the corn tortillas in a dry pan over medium-high heat. (never in the microwave). Place a piece of cod on a tortilla, top with shredded cabbage, pico, a drizzle of crema and a squeeze of lime.
Recipe by Cooks and Kid at https://cooksandkid.com/taqueria-fish-tacos/