Ingredients:

  • 1.5 lb Cod fillets, cut into 1-inch strips
  • 1/2 cup All-Purpose Flour
  • 1/4 cup Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt, divided
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Garlic Powder
  • 1 cup cold Beer (or club soda)
  • 2 cups Vegetable Oil (for frying)
  • 1 small head Green Cabbage, thinly shredded
  • 1 large Carrot, shredded
  • 1/2 cup Full-Fat Sour Cream
  • 1/4 cup Fresh Lime Juice
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Honey
  • 18 small Corn Tortillas

Instructions:

  1. Prepare the Slaw: In a medium bowl, whisk together the sour cream, lime juice, vinegar, honey, and 1/2 tsp of the salt. Combine this dressing thoroughly with the shredded cabbage and carrot. Refrigerate for at least 15 minutes while preparing the fish.
  2. Mix the Batter: In a separate large bowl, whisk together the flour, cornstarch, baking powder, paprika, cumin, garlic powder, and the remaining 1/2 tsp salt. Slowly pour in the cold beer (or club soda), whisking until the batter is smooth but still slightly lumpy. Avoid overmixing.
  3. Heat Oil: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 375°F (190°C) over medium-high heat.
  4. Fry the Fish: Dip the cod strips into the batter, ensuring they are fully coated, and allow any excess batter to drip off. Carefully place 3-4 strips into the hot oil, ensuring not to overcrowd the pot. Fry for 2–3 minutes per side until deeply golden brown and crispy. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  5. Assemble: Warm the corn tortillas on a dry skillet or griddle until pliable and slightly charred. Place 2–3 fish strips onto each warm tortilla, top generously with the prepared slaw, and serve immediately.