Beer-Battered Fish Tacos

• wheat flour↗150g g
• cornstarch75g g
• fine sea salt½ tsp tsp
• beer↗230ml cold ml
• vegetable oil↗

  for deep frying

• cod↗4 skinless and boneless

  fillet, cut into 3 cm pieces

• corn tortillas↗8 small soft
• Little Gem lettuce leaves↗2

  shredded

• hot sauce↗

  for serving (optional)

• white wine vinegar↗150ml ml
• coriander seeds↗1 tsp tsp

  ground

• black peppercorns1 tsp tsp
• granulated sugar↗2 tbsp tbsp
• red onion↗1 large

  thinly sliced

• mayonnaise↗150g g
• кріп↗½ small bunch of

  дрібно нарізаний

• базилік↗½ small bunch of

  дрібно нарізаний

• гірчиця Діжон↗½ tsp
• каперси↗1 tsp

  подрібнені

Step-by-step instructions

1. 1

   First, prepare the pickled onion. Place the vinegar in a saucepan with 150 ml water, coriander seeds, peppercorns, sugar and 1 tsp salt over medium heat, stirring until the sugar dissolves. Transfer the onion to a bowl and carefully pour the hot pickling liquid over it. Let cool for 15 min, then cover and refrigerate for at least 1 hour. Store in the fridge for up to two days.

2. 2

   For the tartar sauce, mix all ingredients, then cover and refrigerate. Store in the fridge for up to two days.

3. 3

   Sift the flour and cornstarch into a bowl, then add the salt and mix. Make a well in the center and whisk in the cold beer to form a smooth batter. Cover and chill for 30 min.

4. 4

   Heat the oil in a deep heavy skillet, filled no more than two thirds, until the oil reaches 190 °C on a thermometer. If you don't have a thermometer, test the oil by dropping a small piece of bread – it should brown in about 10 seconds.

5. 5

   Dip each cod piece into the batter to fully coat, then gently shake off excess. Fry the fish in batches for 4 min per batch, then remove with a slotted spoon and drain excess oil on paper towels.

6. 6

   Warm the tortillas in a low oven or dry skillet. Spread tartar sauce, then add the fish and top with pickled onion and shredded lettuce, optionally add some hot sauce. Best served with cold beer.