1 cup
Blonde gluten-free beer (I like to use Glutenberg)
2 cups
Canola oil (or any other cooking oil)
500 grams
Cod fillet (or any other white fish)
2 cups
Red cabbage, finely chopped
2 tablespoons
Fresh lemon juice
2 tablespoons
Olive oil
2
Limes, cut into quarters
8
Gluten-free corn tortillas
Mango Salsa
1
Mango, diced
.5
Red onion, finely chopped
1
Jalapeno, finely chopped
1
Avocado, diced
.5 tablespoons
Olive oil
Coriander, roughly chopped, to taste
Directions
Start by preparing the breading for the fish. In a large bowl, mix the all-purpose gluten-free flour with salt and pepper. Stir in the beer, while whisking the mixture. Set aside.
In a small bowl, add the lemon juice and the olive oil to the finely chopped red cabbage. Season and put aside.
In another small bowl, mix together all the mango salsa ingredients. Season and set aside until serving.
Cut the cod fillets into strips of about 3 inches long. You should have 8 pieces in total. Dry the strips with a clean dish towel and salt them lightly.
In a heavy saucepan or skillet, heat the canola oil over medium heat until the frying thermometer reads 375 ° F (190 ° C).
When the oil is ready, gently dip the first four strips of cod in the breading so that they are completely covered. Then place them gently in the oil.
Fry for about 2 minutes on each side, or until the batter is golden brown. Remove the strips with tongs, set aside on a plate and salt.
When the first 4 strips are ready, repeat step # 6 and # 7 with the 4 remaining strips.
Heat the corn tortillas in a frying pan over low heat to prevent cracking during assembly.
Assemble the tacos starting with the fish, followed by the red cabbage salad and the salsa. Serve with lime wedges.
See what other Food52ers are saying.