Dinner
Beer-Battered Cod Fish and Chips Tacos
Fish and Chips Tacos
Beer-battered cod fillet fried golden and crispy, then broken into soft corn tortillas with a mushy-pea guacamole made from mashed peas, avocado, garlic, and lime. Served with crispy chip-shop potato chips and a lemon wedge for brightness.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
1247Calories
52gProtein
59gFat
121gCarbs
7gSugar
12gFiber
1089mgSodium
75mgChol
9gSat Fat
1012mgPotassium
156mgCalcium
3.8mgIron
1.2mcgVitamin B12
62mgVitamin C
egg-free
protein-rich
low-cholesterol
high-fiber
fusion-kitchen
dairy-free
Instructions
1
Prep
Cut potatoes into thick chips. Whisk flour, beer, and baking powder into a smooth batter. Mash peas with avocado, minced garlic, lime juice, and salt.
2
Fry 1
Heat oil to 350°F in a deep pot. Fry chips 8 minutes over medium-high heat until golden and crisp, then drain on paper towels.
3
Fry 2
Dip cod in batter and fry 4 minutes over medium-high heat until golden, crisp, and flaking easily when tested with a fork.
4
Char
Warm tortillas in a dry skillet over high heat 1 minute per side until lightly charred and pliable.
5
Plate
Break crisp cod into tortillas, top with mushy-pea guacamole and cilantro, and serve with chips and lemon wedge.
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
