San Diego-Style Fish Tacos

By Jill-4

Recipe adapted from Allrecipes

Ingredients

• 1 c. all-purpose flour
• 2 Tbsp. cornstarch
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 egg
• 1 c. beer (non-alcoholic beer works great)
• 1 lb. cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips
• Corn tortillas (as many as you have pieces of fish)
• Pico de Gallo (and/or Mango Pico de Gallo)
• Shredded cabbage (packaged coleslaw mix works great)
• Creamy Lime-Cilantro Dressing
• Crumbled Cotija cheese or Queso Fresco
• Fresh lime wedges and sea salt for serving

Preparation

Step 1

Preheat oven to 170 (or lowest setting on your oven).
Combine flour, cornstarch, baking powder, and salt in a large bowl. In a separate bowl, whisk an egg and then whisk in the beer. Add the beer mixture to the flour mixture.
Heat about 1 quart (3-4 inches) of canola oil to 375 degrees (use a candy or frying thermometer) in a heavy cooking pot. Lightly dredge each piece of fish in flour and then dip in beer batter. Gently drop into the hot oil and cook for about 7-8 minutes or until the coating is dark golden-brown and a test piece flakes easily with a fork. Remove from oil and drain on a paper towel-lined plate; stick the plate in the preheated oven to keep warm while you cook your tortillas.
Place tortillas, 1-2 at a time, in the hot oil and cook 1-2 minutes or until they start to get crispy but are still bendable. Remove from oil and drain on a paper towel. Assemble each taco with a piece of fish, shredded cabbage, pico de gallo, crumbled Cotija cheese (or Queso Fresco), and a drizzling of Lime-Cilantro Ranch.