Homemade errrrrrything, from the beer battered cod to the soft taco, the work that goes in to every element of this dish is worth it when you take that first bite…
In a bid to recreate the incredible flavours from my favourite local taquerias, Mexico 70 in Sunderland and Barrio Comida in Durham, and quench my craving for a good crispy cod taco, I got to work in the kitchen.
There is a bit of prep that goes into this dish, but the actual cooking is limited. Your patience will absolutely be rewarded though – a gorgeous, fresh, tasty beer battered cod taco that’s balanced in both flavours and textures.
Here we go! This recipe made four beer battered cod tacos…
For the soft taco:
- 250g plain flour
- ½ tsp salt
- 2-3 tbsp of olive oil
- Approx. 100ml water
For the black bean mole:
- 400g tin of black beans, drained and rinsed
- 1 red onion, finely diced
- 2 garlic cloves, crushed
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp chilli powder
- 2 tbsp olive oil
- Squeeze lime juice
- Salt and pepper to taste
For the guacamole:
- 1 ripe avocado
- 1 tomato, diced
- 1 small red onion, finely diced
- Handful of coriander, roughly chopped including stalks
- Squeeze of lime juice
- Salt and pepper to taste
- Optional: I usually add 1 tsp chilli flakes or a finely chopped fresh chilli to my guac. On this occasion I didn’t as I used the chilli-infused sour cream, plus some heat in the black beans, but I’ll leave it up to you.
For the chilli infused sour cream:
The earlier you make this, the better. I sat mine in the fridge for about 6 hours and it had a lovely kick when it came to tea time.
- 150ml sour cream
- 1 freshly chopped red chilli
- Sprinkle of chilli powder
- Optional: Squeeze of lemon juice
For the beer battered crispy cod:
- 2 cod loin fillets
- 50g self-raising flour
- 100ml of your favourite ale/beer
- 2 tbsp cornflour
- Salt and pepper to taste
- Start with the sour cream. The earlier you can prep this, the better! And it’s really simple to do too! Simply finely slice your chilli, mix it into your sour cream along with your chilli powder and a squeeze of lemon juice if you’re using it. Give it a really good mix, cover and leave it to chill in the fridge for as long as you can.
- Again, you can prep the black bean mole ahead of time, just leave it into the fridge covered in cling film or in a tight container. Drain and rinse your tin of black beans and pop them in a bowl, cover them with water and blast them in the microwave for about a minute and a half. Using the back of your fork mash the beans roughly. You still want it a bit chunky, so don’t over-mash it into a paste.
- In a pan, heat a splash of oil and add your onion, cooking until soft. Then add you garlic and cook for a further minute or so. Then add in all of your spices. After another couple of minutes cooking on a medium-low heat, add your mashed beans and stir. Once it’s all lovely and mixed take your pan off the heat, squeeze in your lime juice and taste. Add salt and pepper to your taste and set to the side.
- Moving on to the soft tacos, this is a really simple dough! In a large bowl add your flour and salt, gradually adding the oil and the water until you form a rough dough. You may not need all of the water, or you may even need a little more. It’s important to add it slowly until you feel you’re at the right consistency. Transfer to a lightly floured surface and knead for 5-7 minutes. Wrap in clingfilm and pop it in the fridge whilst you do the rest!
- I’d move on to your batter now, leaving your guac until last. Then you’ll cook your tacos and your crispy cod before plating up. Sift your self-raising flour into a bowl, adding a good pinch of salt and pepper, then pour in your beer and give it a good whisk until you’ve got a smooth batter. Pop to the side for now.
- For the guacamole, simply mash your avocado with the back of fork like you did with the beans. Add in your diced tomato, onion and your squeeze of lime. Finish off with the salt and pepper and mixing well. Again, cover and refrigerate until you’re ready.
- TACO TIME! Take your dough out from the fridge and divide into four or six (depending on the size of your pan you can easily get six out of this, you can freeze the dough to with a layer of baking paper between each taco if you have too many!). Roll each dough portion into a ball and then on a floured surface roll out the taco until round and thin. Cook on a high heat on each side for 1 or 2 minutes. Stack them on a plate and cover with a tea towel to keep them warm.
- Finally, you just need to cook the fish. Fill a pan with enough sunflower or vegetable oil to completely cover the fish. Heat the oil on a high heat until spitting. In a bowl, add your cornflour. Pat the cod loins dry with some kitchen roll paper and lightly coat them in the cornflour. Shake off any excess flour and then dip your fillets into the batter, getting a good coating. Once your oil is hot, add the fish for 5-6 minutes, until beautifully crisp!
- Whilst you wait for you fish, you can start to fill your tacos! Get creative, add your ingredients in any order you like. I started with the guacamole, then black beans, once your fish is cooked, transfer to kitchen paper to drain of any oil. Then, slice each loin into small-ish pieces. It should be gorgeous and flaky, just crumbling away as you cut. I layered my cod on top of the black bean mole, finishing it off with the chilli sour cream and some roughly chopped fresh coriander too.
And there you have it, my beer battered cod tacos with black bean mole.
Bloody good isn’t it? If you can’t get your soft taco fill right now, or just love to get messy in the kitchen, this is such a fun, rewarding and quite frankly day-brightening little number that’s 100% worth the effort.
Lots of love, LB x