Beer-Battered Fish Tacos with Radish Pico de Gallo

• Seafood

  • 1 lb Cod

• Produce

  • 6 oz 1 bunch radishes
  • 1 3 cup chopped red onion (about 1/4
  • 1 Avocado
  • 1/4 cup Cilantro, leaves
  • 1 Jalapeno
  • 1 Lime, Juice of
  • 1 Lime, wedges

• Baking & Spices

  • 5/8 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 4 cups Vegetable oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Corn tortillas

• Beer, Wine & Liquor

  • 6 oz Beer

Found on holajalapeno.com

Description

Ingredients

• 1 bunch radishes (about 6 ounces), scrubbed, stemmed, and diced
• 1 jalapeño, stemmed and diced (seeds removed if youd like it less spicy)
• 1/4 cup chopped cilantro leaves
• 1/3 cup chopped red onion (about 1/4 of an onion)
• Juice of 1 lime
• 1/2 teaspoon kosher salt
• 4 cups vegetable oil, for frying
• 1 pound cod, cut into 1-inch thick strips
• 1/2 cup + 2 tablespoons all-purpose flour, divided
• 1 teaspoon baking powder
• 1/2 teaspoon ground cumin
• 6 ounces beer
• 8-10 warm corn tortillas
• avocado, for serving
• lime wedges, for serving

Directions

• Combine all ingredients in a medium bowl. Taste and add more salt and lime juice as needed.
• Heat oil in a large saucepan over medium heat. It is best to attach a deep fry thermometer to keep an eye on the temperature. You want it to stay at around 350°F so raise or lower the heat as you are frying accordingly. If you dont have a thermometer youll know when the oil is ready when a piece of bread browns in 30 seconds.
• While oil is heating toss fish in 2 tablespoons of flour and season with salt and pepper.
• In a medium bowl combine remaining 1/2 cup of flour, baking powder, and cumin. Season mixture with about 1/2 teaspoon of salt and a generous grinding of black pepper.
• Make a well in the center and add beer. Whisk beer into flour mixture until a smooth batter forms.
• Lay a couple of layers of paper towel on a baking sheet and set near the stove.
• When oil is ready, dip a few pieces of fish into the batter then carefully slide into oil. Leave undisturbed for a couple minutes then gently nudge any that have stuck to the bottom of the pan with a pair of tongs. Let cook until golden and crispy on all sides and cooked through, about 5 minutes.
• Remove to paper towel-lined baking sheet and try to fish out any floating pieces of batter with a bamboo skimmer.
• Repeat with remaining pieces of fish.
• To serve place fish in warm tortillas, top with pico de gallo and a few avocado slices.