Nothing goes with the Florida sunshine better than tacos and one of our light and refreshing brews. This Beer-battered Fish Taco recipe makes our mouths water and it pairs perfectly with our crisp and fresh Golden Ale.
Check out the full list of ingredients, get cookin', and share a picture with us on social media!
1 tablespoon Galleon's Golden Ale
1 1/2 cups flour
1/2 cup cup cornstarch
12 ounces dark beer
1 large egg
6 cups ice, in a large bowl
1 pound Cod Fish , cut into 1½" strips
2 teaspoons chili powder
1/2 teaspoon coarsley ground black pepper
16 small corn tortillas
1 cup green cabbage , finely shredded
2 tablespoons lime juice
Onions, for garnish
Parsley, for garnish
In a large bowl add 1/2 tablespoon Kosher salt, 1 cup flour, cornstarch, beer, and egg to make the batter and sit the bowl over the bowl of ice to stay cold.
In a second bowl add the chili powder, coarsely ground black pepper and remaining 1/2 tablespoon of kosher salt to the remaining 1/2 cup of flour.
Pour canola oil into a dutch oven or cast iron skillet to a depth of 3" and heat to 375 degrees on a thermometer.
Dredge the pieces of cod in the flour mixture, then into the batter (let excess drip off) and carefully drop 4-5 pieces per batch into the oil and fry for 3-4 minutes or until browned and crisp then remove to a baking sheet with a cooling rack.
Wrap your corn tortillas in a damp paper towel and microwave for 15-20 seconds and add the cabbage and the juice of one lime in a small bowl and toss then assemble.