Beer Battered Fish Taco Sandwich

Today I prepared a crispy beer battered fried cod sandwich. This beautifully flaky fish is topped with a pickled jalapeño slaw, a creamy avocado cilantro creama, and lays on top of seasoned tomato slices. Enjoy!

For Fish:

• (May use a box of pre battered fish)
• 1 fillet Fresh Cod 
• 1 can Beer
• 1 cup + ½ cup for dredging Flour 
• 1 teaspoon Garlic Powder
• 2 teaspoon Dill, fresh or dried
• 2-3 cups Canola Oil, for frying

For Pickled Jalapeno Slaw:

• 1 cup, each Red & Green Cabbage, shredded
• 2 T Jalapeno, thinly sliced 
• ¼ cup Apple Cider Vinegar
• 2 Tablespoons Olive Oil 
• To Taste Salt & Pepper

For Avocado Crema:

• ½ cup Mexican Crema or Sour Cream 
• ½ each Avocado, mashed 
• ½ teaspoon Cumin, ground 
• ½ teaspoon Salt
• ¼ teaspoon Pepper
• ½ teaspoon Chipotle, ground
• ½ teaspoon Onion Powder
• 3-4 sprigs Cilantro, fresh 
• ½ Lemon, juice 

For Sandwich:

• 2 buns Brioche Bun 
• 1 each Tomato, Sliced

Special Tools:

• Knives
• Fryer or pot for frying
• Cutting Board
• Bowls
• Blender

For Fish: 

1. Heat Oil to 350. 
2. Cut cod fillet into 3-4 inch pieces. 
3. Combine: beer, flour, garlic powder, and dill.
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 any access grease.
8. Lightly Salt & season with lemon juice

For Slaw:

1. Combine all ingredients. 
2. Adjust seasoning to taste.

For Avocado Crema: 

1. Blend all ingredients.
2. Adjust seasoning to taste.

For Sandwich Assembly: 

1) Lightly toast buns.

Layering:

• Bottom Bun 
• Tomato Slice
• Battered Cod 
• Avocado Crema 
• Slaw 
• Top Bun