Dinner
Beer-Battered Cod Fish and Chips Tacos
Fish and Chips Tacos
Beer-battered cod fillet fried until golden and crisp, then tucked into warm corn tortillas with a mushy-pea guacamole made from fresh avocado, lime, and cilantro. Served alongside crispy chip-shop-style potato chips and fresh lemon wedges.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
1158Calories
49.2gProtein
53.8gFat
113gCarbs
5.8gSugar
11.9gFiber
1089mgSodium
73mgChol
8.1gSat Fat
892mgPotassium
94mgCalcium
3.1mgIron
1.3mcgVitamin B12
28mgVitamin C
egg-free
protein-rich
low-cholesterol
high-fiber
fusion-kitchen
dairy-free
Instructions
1
Prep
Cut the potatoes into thick chips. Whisk flour, beer, and baking powder into a smooth batter. Mash peas with avocado, lime, and garlic.
2
Fry 1
Heat neutral oil to 350°F. Fry cod in batter over medium-high heat 4 minutes until golden, crisp, and cooked through. Drain on paper towels.
3
Fry 2
Fry chips in hot oil over medium-high heat 8 minutes until deep golden and crisp. Drain thoroughly.
4
Char
Warm corn tortillas in a dry pan over high heat 1 minute per side until lightly charred and pliable.
5
Plate
Break crisp cod into tortillas, spoon mushy-pea guacamole over, scatter cilantro, and serve with chips and lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz cod fillet
- 160g2/3 cup all-purpose flour
- 240ml1/2 cup lager beer
- 1 tsp1 tsp baking powder
- 1000ml4 cups neutral oil, for frying
- 600g21 oz russet potato
- 88 corn tortillas
- 160g1/2 cup peas
- 22 ripe avocado
- 88 garlic cloves
- 22 fresh lime
- 22 fresh lemon
- 3 tsp3 tsp kosher salt
- 16gsmall handful cilantro
