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Nutrition Facts
Serving Size 192 g
(Approx. 6 Servings)
Amount Per Serving
Calories 410 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 1070 mg 45%
Total Carbohydrate 29 g 10%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 14 g
Vitamin A 0% • Iron 8%
Vitamin C 10% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beer Battered Cod with Spicy Tequila Brine Slaw

Prep Time
3 hours
Cook Time
20 minutes
Total Time
3 h 20 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 1/2 cup(s) all purpose flour, plus more for dredging
1/4 cup(s) cornstarch
1/2 Tsp instant yeast
1 Tbsp baking powder
8 fl oz No Label What the Hatch Pale Ale, hatch beer
1 cup(s) water, about 70 degrees
1 Tbsp Twang A Rita Hatch Chile Seasoned Salt
1 Lb cod fillets, cut into strips for tacos
1/4 cup(s) Tres Hermanas Spirited Tequila Jalapeños, chopped, with juice
2 cup(s) shredded cabbage
1/3 cup(s) mayo
8 H-E-B Mixla Tortillas, toasted
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Instructions

1
To make the beer batter, combine flour, cornstarch, yeast, baking powder, beer and water. Mix and set aside for 1 hour to allow the yeast to activate.
2
Heat 2 to 3 cups of canola oil in a large Dutch oven or heavy bottom pan over medium-high heat. You will need enough oil to cover at least half of the battered fish. To test oil drizzle a small amount of batter into oil it should not bubble immediately and not sink. If oil isn’t hot enough, the fish will stick to the bottom and become greasy.
3
Combine salt with additional (about 1/2 cup) flour and dredge the pieces of cod and coat allowing some of the excess to drip away. Then, place the fish into the batter.
4
Cook fish for 4 to 5 minutes turning frequently. The crust should be golden brown. Remove fish from oil and place on a paper towel lined plate to cool. Continue until all the fish is cooked. Note, you may need to adjust temperature as you cook as not to let your oil burn.
5
For the slaw, combine the jalapeños with tequila brine with the cabbage and mayo. Mix to coat.
6
Fill tortillas with fish and top with slaw. Serve immediately.
7
Chefs Note: Holding one end of the battered filet, carefully hold the other end of the filet into the oil for about 15 seconds before letting go. This helps develop a crust to prevent sticking.
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