Rock Cod Tacos

Step by stepInstructions

1. Whisk the flour, cornstarch, baking powder, salt, and garlic powder; whisk in the ice-cold beer until smooth.
2. Season the rock cod strips with salt and pat them very dry.
3. Heat an inch of oil in a heavy skillet until a drop of batter sizzles immediately.
4. Coat the fish in the batter and fry in batches until deep golden, about three minutes per batch; drain on paper towels.
5. Warm the tortillas and build the tacos: fish, cabbage, crema, salsa fresca.
6. Serve at once with lime wedges.