Crispy Corn and Beer-Battered Fish Tacos

Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce. 

• Ready In: 1 hr 4 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  skinless boneless cod (cut crosswise into 16 strips)
•  kosher salt, freshly ground black pepper
• 1  cup all-purpose flour
• 1  cup yellow cornmeal
• 1  tablespoon seasoning salt
• 2  teaspoons  hot smoked paprika
• 2  teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 12  ounces  mexican-style pale lager beer
• 1⁄2 cup  club soda (or water)
• 3  tablespoons cider vinegar
•  vegetable oil (for frying, about 3 quarts)
•  Kiwi and Tomatillo Pico De Gallo salsa (for serving)
•  Carrot Habanero Hot Sauce  hot sauce (for serving)
•  Mexican-Style Pickled Vegetables  vegetables (for serving)
•  warm corn tortilla, lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage (for serving)

Directions

1. Special Equipment: A deep-fry thermometer.
2. Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
3. Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
4. Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3–4 minutes. Transfer to paper towels to drain.
5. Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.