Fish Tacos

Rockaway Beach here I come! I felt a little winter bluesy last week so I cooked up this number. Dan said it was as good if not better than Rockaway’s fish tacos. I’ll take that.

I used this site for inspiration: Once Upon a Chef

I like her recipes. She had some ingredients that I didn’t use though since I tend to simplify as much as possible. For example, she has red cabbage and onion in her slaw, but I didn’t see any pre-shredded red cabbage and didn’t feel like the extra work. She also had some fancy peppers but to me hot cherry peppers worked fine. Here’s what I did instead (this was edited from her original ingredients)…


For the Cabbage Slaw

  • 2 large handfuls of bagged coleslaw, rinsed and patted dry
  • 3 tbsp apple cider vinegar
  • 1 and a half tsps vegetable oil
  • dash of salt

For the Chipotle Sauce

  • 3/4 cup mayonnaise (I use Hellmann’s)
  • the juice of 1 lime
  • 3 red hot cherry pepper slices from a jar + 2 spoonfuls of the liquid from the jar (mine was not very orange/red, you could probably add a squirt of ketchup if you were obsessed with the color)
  • 1 large garlic clove, roughly chopped

For the Beer Batter

  • 1 cup of flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup of beer (I used PBR and let the hubs drink the rest)

For the Fish and Tortillas

  • 1 pound skinless cod, cut into 1-inch wide x 4-inch long strips (I had wild cod from Chatham, yum! Some of my slices were definitely less than 4 inches too)
  • Vegetable oil, for frying
  • tortillas (the recipe on Once Upon a Chef said corn, but I had wheat in the fridge and that worked)
  • Lime wedges, for serving


First I made the coleslaw and set it aside. Then I made the chipotle sauce and also set this aside.  Next I put a small-medium frying pan on the stove and filled it with vegetable oil until it was about 1/2 inch deep. I let that heat up on medium heat and prepared my beer batter and cut the cod. Once the end of a wooden spoon sizzles when poked into the oil you know it’s ready for frying (I don’t have a fancy thermometer). Dip each strip of cod on at a time into the beer batter and let it drip quick before placing it in the oil. Don’t crowd the pan. I had maybe 5 or 6 pieces of cod in the pan at a time. You will definitely need to do a few batches (I did about 3). Let the fish cook for about 2 minutes on each side and then place them on a plate with paper towels (to soak up excess oil). After my second batch I noticed they weren’t as dark as my first batch. I tested the end of my wooden spoon in the oil and it didn’t sizzle. I let the oil reheat for a few minutes and tested it again before doing my 3rd round.
Finish cooking and serve altogether! It will definitely feel like summertime. This would be great for a summertime cookout as well.

You could even do just the fish part and chipotle dip and serve it like an appetizer.

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