Bircher Kitchen
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Fish Tacos

Makes / serves: 4 portions / 8 small tacos

Your method, with draft quantities

Method

  1. Use the same beer-batter method as Cod Burgers, but trim the cod into thick finger-shaped pieces rather than bun-sized fillets. Remove pin bones, pat dry and season lightly.
  2. Make the Coleslaw using the linked recipe. Cook the chips using your preferred method or pack instructions.
  3. Heat the frying oil to 180°C in a deep fryer or deep, heavy saucepan no more than half full. Never leave hot oil unattended.
  4. Mix the 125g flour, cornflour, baking powder and salt. Whisk in enough cold beer to make a batter the consistency of double cream. A few small lumps are fine.
  5. Dust the cod fingers in the separate 50g flour, shake off excess, then dip into the beer batter and let excess drip off.
  6. Carefully lower the cod into the hot oil away from you. Fry in batches for about 3–5 minutes, depending on thickness, until golden and crisp and the fish is opaque and flakes in the centre. Drain on a rack and season.
  7. Warm the small tortilla wraps in a dry pan. Add Coleslaw and the freshly fried cod fingers, then serve immediately with chips on the side.

Related recipes

Components and suggested sides, shown with their own batch quantities.

Coleslaw

4–6 side portions. Use the amount specified in the main recipe.

  • 250g cabbage, thinly sliced (50% of the prepared vegetables).
  • 150g red onion, thinly sliced (30%).
  • 100g carrot, grated (20%).
  • 100g full-fat mayonnaise, or to taste.
  • 50g sour cream, or to taste.
  • A dash of Caesar dressing and/or a pinch of ranch seasoning.
  • Juice of 1/2 lime, then more to taste.
  • Salt and black pepper.
  1. Thinly slice the cabbage and red onion and grate the carrot. Keep the prepared vegetable ratio at 50% cabbage, 30% red onion and 20% carrot.
  2. Mix the full-fat mayonnaise and sour cream with a dash of Caesar dressing and/or a pinch of ranch seasoning.
  3. Toss the vegetables with enough dressing to coat well. Add lime juice, salt and pepper to taste.
  4. Chill for 20–30 minutes, then stir and taste again before serving. Add a little more dressing or lime if needed.
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