- 1 filet Alaskan Cod
- kosher salt and pepper, to taste
- 1 c all purpose flour
- 1 tsp baking powder
- 1-2 pinches Mexican oregano
- 1 bottle Mexican lager beer (such as-Sol, Pacifico, Tacate, etc)
- 1 tsp yellow mustard
- Oil, for frying (something with a high smoke point like Safflower, Sunflower, or Grapeseed oil)
- Toppings, such as - guacamole, pico de gallo, cabbage, etc
- Lime wedges
Cut fish into pieces, slightly smaller than the width of your tortilla and about 1.5" wide. Pat dry with paper towels and season with salt and pepper.
In a large bowl, mix together flour, baking powder and season with salt and pepper and a couple pinches of Mexican oregano. Slowly start adding beer until it's the consistency of pancake batter. (You will likely only use a cup or so.) Mix in yellow mustard. Place in the fridge and allow it to settle for about 10-15 minutes
Pre-heat oven to 200 degrees. If you have a gas stove, lightly char tortillas. Wrap in aluminum foil and keep warm in the oven until ready to serve.
Heat oil in a deep, heavy-bottomed pot to 350 degrees.
Fry + Serve
Remove batter from fridge and stir. Working in batches, dip fish pieces in the batter and gently lay in the hot oil. (It should start sizzling right away.) Take care not to overcrowd the pan. Cook until golden brown, about 4-5 minutes. Remove to a paper towel lined plate and season with sea salt. Transfer to the warm oven while you continue this with the other pieces. Repeat with remaining fish.
When ready to eat, serve with charred tortillas, desired toppings and a squeeze of fresh lime.
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