Introduction: Beer Battered Fish Taco Sandwich

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Today I prepared a crispy beer battered fried cod sandwich. This beautifully flaky fish is topped with a pickled jalapeño slaw, a creamy avocado cilantro creama, and lays on top of seasoned tomato slices. Enjoy!

Supplies

For Fish:

  • (May use a box of pre battered fish)
  • 1 fillet Fresh Cod 
  • 1 can Beer
  • 1 cup + ½ cup for dredging Flour 
  • 1 teaspoon Garlic Powder
  • 2 teaspoon Dill, fresh or dried
  • 2-3 cups Canola Oil, for frying

For Pickled Jalapeno Slaw:

  • 1 cup, each Red & Green Cabbage, shredded
  • 2 T Jalapeno, thinly sliced 
  • ¼ cup Apple Cider Vinegar
  • 2 Tablespoons Olive Oil 
  • To Taste Salt & Pepper

For Avocado Crema:

  • ½ cup Mexican Crema or Sour Cream 
  • ½ each Avocado, mashed 
  • ½ teaspoon Cumin, ground 
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • ½ teaspoon Chipotle, ground
  • ½ teaspoon Onion Powder
  • 3-4 sprigs Cilantro, fresh 
  • ½ Lemon, juice 

For Sandwich:

  • 2 buns Brioche Bun 
  • 1 each Tomato, Sliced

Special Tools:

  • Knives
  • Fryer or pot for frying
  • Cutting Board
  • Bowls
  • Blender

Step 1: For Battered Fish

For Fish: 

  1. Heat Oil to 350. 
  2. Cut cod fillet into 3-4 inch pieces. 
  3. Combine: beer, flour, garlic powder, and dill.
  4. Lightly flour all sides of the cod pieces. 
  5. Dip Cod pieces into batter, then transfer delicately into heated oil. 
  6. Fry 3-4 minutes or until internal temp reaches 145 degrees. 
  7. Remove from oil and rest fish on paper towels to absorb any access grease.
  8. Lightly Salt & season with lemon juice

Step 2: For Pickled Jalapeño Slaw

For Slaw:

  1. Combine all ingredients. 
  2. Adjust seasoning to taste.

Step 3: For Avocado Cilantro Crema

For Avocado Crema: 

  1. Blend all ingredients.
  2. Adjust seasoning to taste.

Step 4: For Sandwich Assembly

For Sandwich Assembly: 

1) Lightly toast buns.

Layering:

  • Bottom Bun 
  • Tomato Slice
  • Battered Cod 
  • Avocado Crema 
  • Slaw 
  • Top Bun