Ingredients

• For the cabbage slaw:
• 2 cups shredded cabbage
• 1 tbsp lime juice
• Salt to taste
• For the pico de gallo:
• 1 cup diced tomatoes
• 1/4 cup diced onion
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• Salt to taste
• For the beer batter:
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cold pale ale beer
• For the fish:
• 4 cod fillets (about 6 oz each), patted dry
• Vegetable oil for frying
• For serving:
• 8 small corn tortillas
• Lime wedges

Instructions

1. 1. In a medium bowl, combine shredded cabbage with lime juice and salt to make the slaw. Set aside.
2. 2. In another bowl, mix diced tomatoes, onion, cilantro, lime juice, and salt for the pico de gallo. Set aside.
3. 3. In a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until smooth to form the batter.
4. 4. Heat about 2 inches of vegetable oil in a deep fryer or large pot to 375°F (190°C).
5. 5. Pat the cod fillets dry with paper towels. Dip each fillet into the beer batter, allowing excess to drip off.
6. 6. Carefully place the battered cod into the hot oil and fry for 4-5 minutes until golden brown and crispy. Fry in batches if needed. Drain on paper towels.
7. 7. While frying, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side or until soft and pliable.
8. 8. To assemble, place a warm tortilla on a plate, add a layer of cabbage slaw, top with a piece of fried cod, spoon over pico de gallo, and squeeze with lime juice.
9. 9. Serve immediately with extra lime wedges.