If you don’t know me yet, I love to eat. Like, would kill for food. I also have Celiac Disease, a gluten allergy, and I am severely, severely lactose intolerant (I know right, what did I do in a past life to deserve this?) Since my diagnosis in 2011ish I have been determined to eat what I want, which has forced me to become an even better chief. Now, I am not saying I am perfect, but I am pretty darn good. I find recipes on allrecipes.com, read the comments (that is the most important part) and then tweak them to my liking.
Here is my recipe for the Best Battered Fish Tacos Ever:
- 1 C flour
- 2 tbs cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- (or omit the above four ingredients and use 1 C GF Bisquick)
- 1 egg
- 1 C beer (or milk, or almond/soy milk)
- 1/2 C mayo
- 1/2 C tartar sauce
- Juice from 1/2 lime (or more to taste)
- 1 small can chopped green chilies (or jalapenos if you like the added kick)
- 1/2 tsp cumin (optional)
- 1/2 tsp cayenne (optional)
- Oil for frying
- 1 lb cod fillets (or other hard white fish)
- Corn tortillas
- Shredded cabbage for topping (I use Coleslaw mix when I am lazy)
- Pico de Gallo for topping
- Mix white sauce ingredients. Chill in fridge.
- Heat a skillet of oil (one to two inches deep) on medium heat (about 375 degrees)
- Mix batter ingredients. If too thick, continue to add water until desired consistency (about thick cake mix)
- Cut cod pieces into about one inch strips. Dust cod fillets with flour (or dry Bisquick) and dip into the mixed batter.
- Fry coated cod in the skillet until golden brown on both sides and thoroughly cooked through. Once cooked, place on paper towel to drip off excess oil.
- Heat tortillas in a dry, hot skillet.
- Place fish into tortillas, top with white sauce, shredded cabbage, and Pico de Gallo.
- Enjoy! 🙂
- If you want (which we ALWAYS DO) make homemade chips with the leftover tortillas. Got this recipe from my sister. Cut tortillas into bite sized triangles (cut tortilla in half, then each piece in thirds). Turn the leftover oil to medium-high. Place tortilla strips into oil, flipping once. Remove when lightly golden. Immediately remove to a paper towel, then douse in salt. Once cool, transfer to the serving tray.
Serves: 4 servings of 3 generous tacos each
(Recipe altered from allrecipes Fish Tacos Recipe)