Crispy fish tacos

Ingredients

• 1 pound Cod Fillets (cut into 4‑6 bite‑size pieces)
• 1 cup All-Purpose Flour (for the batter and seasoning)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Garlic Powder (adds subtle garlic flavor)
• 1/2 tsp Onion Powder (adds depth of flavor)
• 1/4 tsp Black Pepper (freshly ground if possible)
• 1 cup Beer (or Carbonated Water) (cold; beer gives extra crispness)
• 2 cups Vegetable Oil (for deep‑frying; use a high smoke‑point oil)
• 8 pieces Corn Tortillas (warm before serving)

Instructions

1. Make the Dry Seasoning

   In a mixing bowl combine the flour, salt, garlic powder, onion powder, and black pepper. Whisk until evenly distributed.

   Time: PT5M

2. Prepare the Wet Batter

   Slowly pour the cold beer (or carbonated water) into the seasoned flour while whisking. Mix until the batter is smooth and slightly thick, similar to pancake batter.

   Time: PT3M

3. Dry the Cod

   Pat the cod pieces dry with paper towels. This helps the batter adhere properly.

   Time: PT2M

4. Heat the Oil

   Add the vegetable oil to the deep skillet to a depth of about 2 inches. Heat over medium‑high heat until it reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Batter and Fry the Fish

   Dip each cod piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 3‑4 minutes per side, or until golden brown and cooked through.

   Time: PT5M

   Temperature: 350°F

6. Drain and Rest

   Using tongs, remove the fried fish and place on a plate lined with paper towels to absorb excess oil. Keep warm while you finish the remaining pieces.

   Time: PT2M

7. Assemble the Tacos

   Warm the corn tortillas briefly on a dry skillet or microwave. Place a piece of fried fish in each tortilla and serve immediately.

   Time: PT3M

Nutrition Facts

Calories

320

Protein

20g

Carbohydrates

30g

Fat

12g

Fiber

2g