I’ve loved Fish Tacos since sometime in the early 2000s (in Oregon), when I discovered the Taco Del Mar Fish Taco. One bite and I was addicted. Tangy, spicy, all the textures, just fantastic!
However, since 2011 I’ve been living in rural Alberta, which offers limited options for a good Fish Taco. Taco Time, a 90 minute drive away, sometimes has them. And they’re edible, but not worth the $5+ for a tiny taco with 1 little piece of fish.
I worked on this recipe for a few years in the mid-2000s and put it on the site on January 9, 2009. Occasionally we deviate from this recipe when finding good quality frozen cod is difficult (fresh is impossible), and buy “tavern battered” frozen fish from Costco. It is not as good as home battered and deep fried, but it is good, so we don’t let the inability to batter our own stop us from enjoying this family favourite.
The white sauce and pico de gallo are out of this world! Combined with the crunch of lettuce or cabbage, the tortilla, and the fish? It is absolutely better than you can find in any restaurant!
- 1 cup mayonnaise
- 1 lime - juiced
- ½ jalapeno pepper - minced, optional
- 1 tsp minced capers
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp dried dill weed
- ½ tsp ground cayenne pepper
Pico de gallo
- 2 tomatoes - diced
- 1 onion - finely chopped
- 2 limes - juiced
- 2 T chopped fresh cilantro
- 1 jalapeno pepper - seeded and minced, optional
- salt and pepper to taste
Beer Batter (see notes)
- 1 cup all-purpose flour
- 2 T cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 egg
- 1 cup beer
- 1 quart oil for frying
- 1 pound cod fillets - cut into 2 to 3 ounce portions
- 1 (12 ounce) package corn (or flour) tortillas
- ½ medium head cabbage or lettuce - finely shredded
- If you want to use homemade tortillas, get them made first.
Pico de Gallo - one hour before eating
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Cover and refrigerate.
White Sauce - one hour before eating
- Place mayo in a small bowl, gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Cover and refrigerate.
- Heat oil in deep-fryer to 375°f
- To make beer batter: In a large bowl, combine flour, cornstarch (check out this no-GMO brand), baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
Cook the Fish
- Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly heat tortillas in a warmed skillet, just a few second to make pliable.
- Lightly heat tortillas in a warmed skillet, just a few second to make pliable. To serve, place fried fish in a tortilla, and top with shredded cabbage or lettuce, pico de gallo and white sauce.