Beer Battered Fish Tacos

Beer Battered Fish Tacos 9.jpg


450g/1 lb. cod, cut into 16 slices

125g/1 cup all-purpose flour

¼ tsp cayenne pepper

1 large egg

250ml/1 cup Hop House 13 beer

100g/½ cup sour cream

1 tbsp. minced jalapeño

50g/¼ cup freshly chopped cilantro, plus more for garnish

250ml/1 cup canola oil

8 small flour tortillas

100g/½ cup shredded cabbage

For the chunky guacamole 

1 avocado, peeled and cut into small pieces 

1 red onion, peeled and diced

juice of 1 lime 

sea salt and freshly ground black pepper 

Serve with wedges of limes 



1.    Start by making the batter for the fish. In a large mixing bowl, add flour, cayenne, salt, egg, and beer. Whisk together until you reach a smooth consistency and set aside at room temperature.

2.    In a large pot, preheat oil to 350°. Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, about four minutes, then place on a paper towel-lined plate and season with sea salt.

3.    In a small bowl make the guacamole. Place all the ingredients in the bowl, season with sea salt and freshly ground black pepper. Mix well. 

4.    Warm tortillas in a dry skillet. Serve tacos with sour cream, jalapeñocabbage, guacamole, cilantro, and lime wedges.