Beer Battered Fish Tacos

With Mole Rojo Sauce

Prep time

30 minutes

Cook time

15 minutes

Total time

45 minutes

Servings

3–4
Beer Battered Fish Tacos

Ingredients

For the Fish:

  • 2 tablespoons Tenayo Mole Rojo Sauce
  • 2 cod filets, cut into quarters 
  • 1 cup buttermilk

For the Beer Batter:

  • 2 cups all-purpose flour
  • 1 12-ounce light beer (lager or pale ale works best)
  • 1 teaspoon baking powder
  • 1 teaspoon cayenne pepper 

For Pico de Gallo:

  • 2 tomatoes, finely diced
  • ½ red onion, diced
  • 1 jalapeño, diced 
  • 2 tablespoons cilantro, minced
  • 1 lime, juiced
  • Salt, to taste

For Frying:

  • 3 cups blended oil

For the Tacos:

  • 8 corn tortillas (warmed)
  • ½ cup purple cabbage, thinly sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. In a shallow dish, combine the cod pieces with buttermilk and Tenayo Mole Rojo Sauce. Allow to marinate in the fridge for about 20 minutes while preparing the batter and other ingredients.
  2. In a mixing bowl, whisk together the flour, baking powder, cayenne pepper, and a pinch of salt. Gradually add the beer, stirring until smooth. Let the batter rest at room temperature for about 10 minutes.
  3. Dice the tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Combine in a mixing bowl and let sit in the fridge until ready to serve.
  4. In a deep pot or high-walled pan, heat the blended oil over medium heat until it reaches 350F. 
  5. One piece at a time, remove the cod from the buttermilk, allowing excess to drip off. Dip it into the beer batter, ensuring it's well-coated, then carefully place it in the hot oil. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat until all of the fish is battered and fried.
  6. Place a small handful of thinly sliced cabbage on each tortilla, followed by a piece of battered fish and a spoonful of Pico de Gallo. Drizzle with Tenayo Mole Rojo Sauce garnish with fresh cilantro, and serve with lime slices. Enjoy!

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