Stout Battered Fish Tacos

Stout Battered Fish Tacos

Try this delicious new Stout Battered Fish Taco recipe. Make your Taco Tuesdays a little more interesting with a Mexican classic dish with an Irish flare using our new Guinness Beer Battered Cod Tenders. Delicious and the perfect size and shape, as a restaurant menu add-on. Guaranteed to fulfill all your Taco, entrée and appetizer needs.

  • Serves: 24
  • Meal type: Lunch,Dinner,Appetizers
  • Species: Cod

Ingredients

  • 24 Soft flour or corn tortillas, lightly toasted and warmed
  • 650g red cabbage, thinly shredded
  • 650g greeen cabbage, thinly shredded
  • 10g kosher sale
  • 2 limes
  • 650g prepared Pico de Gallo
  • The Pickled Onions
  • 450g red onion, sliced thin into julienne
  • 180 ml red wine vinegar
  • 10g white sugar
  • 5g kosher salt
  • For the Malt Vinegar Aioli
  • 15 ml Dijon Mustard
  • 15 ml Malt Vinegar
  • 30 ml Heavy Mayonnaise
  • 5 ml Kosher Salt
  • 4 ml Black Pepper

Method

  1. Preheat fryer to 350 degrees.

  2. Combine cabbage in a large bowl with kosher salt and the lime juice. Rub the cabbage, salt and lime juice together in your hands for 30 seconds and set aside.

  3. Prepare the pickled onions by mixing the ingredients in a small bowl and let stand. While the onions macerate, prepare the malt vinegar aioli in a small mixing bowl. Simply stir all of the malt vinegar aioli ingredients until a homogeneous aioli is achieved.

  4. Cook the Guinness battered cod tenders according to the package instructions insuring they are cooked fully throughout.

  5. Build individual tacos beginning with a bed of approximately 50 grams of cabbage mixture. Top with a single Guinness Cod Tender and garnish with the pickled onions, Pico de Gallo and malt vinegar aioli to finish.