Beer Batter Fried Cod Tacos in Lettuce Wrap with Leek and Jalapeños

Fried Cod Fish TacosPodcast Recommendation: This American Life: A Not-So-Simple Majority (A report on the controversy that occurred when Hasidic and ultra-Orthodox Jewish members of the East Ramapo School District take over the school board despite being a minority of the residents in the district and their desire to direct public funding for Hasidic and ultra-Orthodox Jewish special education students to private yeshivas instead of enrolling those students in public schools.)

Serving Size: 1-2 servings

Prep Time: 10 minutes | Cook Time: 15 minutes


  • one cod fillet
  • 1/3 cup flour
  • 1/3 beer
  • garlic salt and ground black pepper
  • 1 tablespoon olive oil
  • 1/4 stalk leek, roughly chopped
  • 1/2 jalapeño, diced
  • 3 cloves garlic, diced
  • 1/3 cup frozen corn kernels
  • 2 slices bacon
  • 4 lettuce leaves
  • 1/4 ripe avocado
  • 1/4 cup sour cream


  1. sauté leek, garlic, jalapeños, and corn kernels
  2. fry bacon in separate pan then crumble
  3. mix the flour, salt and pepper together in a medium bowl then gradually add the beer, whisking until the batter is smooth with no lumps
  4. add bacon grease to sauce pan and add more vegetable oil so the oil reaches a depth of 1/2-inch
  5. dip fish strips in the beer batter and coat on both sides
  6. fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side
  7. mix avocado and sour cream, add garlic salt and ground black pepper
  8. put sautéed vegetables and fried cod in lettuce
  9. top with avocado sour cream mixture and crumbled bacon

Recipe adapted from here.


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