Beer-Buttermilk Battered Cod Tacos

-Fish Ingredients-

-1 1/2 lbs cod

-3/4 cup flour

-3/4 cup coarse corn meal

-1 1/2 tsp kosher salt

-1/2 cup buttermilk

-1 cup beer (Mex or USA lager)

- 3 cups frying oil (whatever your prefer)

-Slaw Ingredients-

-3 cups tricolor slaw (shredded red and green cabbage, carrots)

-1 small jalapeño

-1/4 med red onion

-2 cloves garlic (pressed or minced)

-juice of 1 lime

-kosher salt

-coarse black pepper

-Method-

Heat oil to 350° in a cast iron skillet, Dutch oven, or medium saucepan.

Slice jalapeño into thin rings, leaving or removing ribs and seeds (depending on desired spice level). Slice onion into thin slivers. Combine all slaw ingredients in a medium bowl, tossing and mixing so that lime, salt, and garlic are evenly distributed. Cover and set aside.

Whisk together batter ingredients, adjusting liquid until pancake batter consistency. Cut fish into 1-2” strips. Working in batches, drop fish pieces into batter, then drop in hot oil. Oil will cool as each batch goes in; bump up heat until temperature starts to climb, then drop back to medium. Fry and turn until golden-brown all over. Set on grated cooling rack to cool.

Throw it all in a corn or flour tortilla with your favorite sauce (my Chipotle sauce recipe is coming soon!). Enjoy.