Ingredients:
- 1 pound (450g) cod fillets, skinless, cut into 2-inch pieces
- 1 cup (125g) all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup (180ml) cold beer or sparkling water
- Vegetable oil, for frying (approx. 3 cups / 700ml)
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 small corn or flour tortillas
- 2 cups (approx. 150g) shredded green cabbage
- 1/2 cup (75g) thinly sliced red onion
- 1 avocado, pitted and sliced (optional)
- Lime wedges, for serving
Instructions:
- Whisk together sour cream, mayonnaise, lime juice, cilantro, salt, and pepper in a small bowl. Cover and refrigerate until ready to use.
- In a medium bowl, whisk together flour, baking powder, paprika, cayenne pepper (if using), garlic powder, onion powder, salt, and pepper. Gradually whisk in the cold beer (or sparkling water) until smooth.
- Pour vegetable oil into a deep fryer or large pot to a depth of about 2 inches (5cm). Heat the oil to 350°F (175°C). Use a thermometer to ensure accuracy.
- Dredge each piece of cod in flour, then dip it into the batter, ensuring it is fully coated. Carefully lower the battered cod into the hot oil. Fry in batches, being careful not to overcrowd the pot. Cook for 3-4 minutes, or until golden brown and crispy, and the internal temperature reaches 145°F (63°C).
- Remove the fried fish with a slotted spoon or spider and place it on a plate lined with paper towels to drain excess oil.
- Warm the tortillas in a dry skillet, microwave, or oven according to package directions.
- Fill each tortilla with crispy fried cod, shredded cabbage, red onion, avocado (if using), and a generous dollop of lime crema.
- Serve immediately with lime wedges.