Ingredients – 4 Servings
- 1 Cup Flour All-Purpose
- 1 Cup Cornstarch
- 1 Bottle Beer Lakewood Lager
- 1 Medium Egg
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Rub Big Al’s Original Dry Rub
- 2 lbs Cod Cut into pieces less than 3/4 inch thick
- 6 Cups Peanut Oil
- 1 Package Tortilla Corn or Flour
- 1/2 Small Red Onion Thinly Sliced
- 1 Cup Cabbage Shredded
- 1 Medium Avocado Sliced
- 1/4 Cup Cilantro Chopped
- 1 Medium Lime Cut into wedges
- 4 Tablespoons Mayonnaise or Tarter Sauce, if preferred
For the batter: In a large bowl, mix the flour, cornstarch, beer, egg, salt and spice mix. Make sure there are no lumps. Let the mixture sit in the fridge for at least 20 minutes or up to 3 hours.
In a skillet or large pan, heat oil over medium heat until it reaches 375 degrees Fahrenheit.
Dry the fish pieces with a paper towel and season lightly with salt and pepper. Dip the pieces of fish in the batter using tongs, letting any excess batter drip back into the bowl. Use tongs to carefully lower pieces of fish into the oil, holding onto it for a few seconds to keep it from sticking to the bottom.
Repeat process with other fillets. Adjust the heat to medium-high to keep the temperature right around 350 degrees Fahrenheit. Fry until golden brown, about 2-3 minutes per side. Remove from oil and drain on a paper towel, set aside until ready to serve.
Place the fried fish pieces in between tortillas and garnish with red onion, cabbage, avocado and cilantro. Finish with a squeeze of lime and a dollop of mayo or tarter sauce if preferred.
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