Beer Battered Cod Fish Taco Sandwich with Spicy Slaw
A fusion take on fish tacos that transforms the classic into a handheld sandwich. Fresh cod gets coated in a light beer batter infused with garlic and dill, then fried until golden and flaky. The fish is nestled in toasted brioche buns with a vibrant cabbage slaw tossed in apple cider vinegar and jalapeños for crunch and heat. Creamy avocado crema spiked with chipotle and cumin adds richness and balances the spice. This hearty sandwich works perfectly for casual dinners or weekend gatherings when you want the flavors of fish tacos in a more substantial form.
Ingredients
- 1 fresh cod
- 1 pint beer
- 1 ½ cups flour
- 1 teaspoon garlic powder
- 2 teaspoons dill, fresh or dried
- 4 cups canola oil, for frying
- 2 cups red & green cabbage, shredded
- 1 jalapeño, thinly sliced
- ¼ cup apple cider vinegar
- 2 tablespoons oil
- salt
- pepper
- ½ cup Mexican crema or sour creamGreek yogurt1:1tangyadds dairy
slightly thicker consistency
- ½ avocado, mashed
- ½ teaspoon cumin, ground
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon chipotle, ground
- ½ teaspoon onion powder
- 4 sprigs cilantro, fresh
- ½ lemon, juice
- 4 brioche buns
- 1 tomato, slice
Instructions
- 1
Heat oil to 350 degrees
- 2
Cut cod fillet into 3-4 inch pieces
- 3
Combine beer, flour, garlic powder, and dill for batter
- 4
Lightly flour all sides of the cod pieces
- 5
Dip cod pieces into batter, then transfer delicately into heated oil
- 6
Fry 3-4 minutes or until internal temp reaches 145 degrees
- 7
Remove from oil and rest fish on paper towels to absorb excess grease
- 8
Lightly salt and season fish with lemon juice
- 9
Combine cabbage, jalapeño, apple cider vinegar, oil, salt and pepper for slaw
- 10
Adjust slaw seasoning to taste
- 11
Blend Mexican crema, mashed avocado, cumin, salt, pepper, chipotle, onion powder, cilantro for avocado crema
- 12
Adjust crema seasoning to taste
- 13
Lightly toast brioche buns
- 14
Layer bottom bun with tomato slice, battered cod, avocado crema, slaw, and top bun
Tips
Pat cod completely dry before flouring to ensure better batter adhesion and prevent oil splatter.
Don't overcrowd the fryer - cook fish pieces in batches to maintain oil temperature and even cooking.
Make slaw and crema ahead of time to let flavors meld while you focus on frying the fish.
Good to Know
Refrigerate assembled sandwiches up to 1 day, though buns may soften. Store components separately for best quality up to 2 days.
Make slaw and avocado crema up to 1 day ahead. Prep batter ingredients but mix just before frying for best texture.
Serve immediately while fish is hot and crispy. Provide extra napkins and consider cutting sandwiches in half for easier handling.
Common Mistakes
Don't overmix batter to avoid tough coating
Monitor oil temperature to prevent greasy fish or burnt coating
Drain fish properly on paper towels to avoid soggy sandwiches
Substitutions
FAQ
Can I bake the fish instead of frying?
Yes, bake battered fish at 425°F for 12-15 minutes, though coating won't be as crispy as deep-fried version.
What if I don't have Mexican crema?
Substitute with sour cream, Greek yogurt, or make crema by thinning heavy cream with lime juice and salt.
How long will leftover components keep?
Fried fish best eaten immediately, slaw keeps 3 days refrigerated, avocado crema keeps 2 days covered in fridge.