Growing up in New England, we ate a heck of a lot of seafood. Fresh fish was abundant and many people in our family loved to fish. My grandmother often given pails of fresh fish each week. I loved sitting in the kitchen, watching as she’d gut and scale each fish. My grandmother, Isabel, would often serve the fish with special Portuguese sauces and potatoes. Another New England classic is beer battered fish. As a child I loved visiting our neighbors, the Valencia’s. I loved to watch as Mrs. Valencia would cook the corn tortillas over an open flame. She would fill them with beans and shredded meat. They were incredible!

This recipe for fish tacos includes my childhood beer battered fish and Mrs. Valencia’s corn tortillas. The smell of the corn tortillas cooking brought me right back to my childhood! A great weeknight meal, this really takes no time at all and the Chipotle Mayonnaise and the Chimichurri sauce can be made days in advance and stored in the refrigerator. Simply take the chimichurri out of the refrigerator a little early (the olive oil will solidify in the refrigerator a bit).

1.5 pounds cod or other white fish
Beer Batter (see recipe below)
12 small corn tortillas
1 cup of thinly shredded green or purple cabbage (or why not both)
Chipotle Tartar Sauce (see recipe below)
Chimichurri sauce, optional (see recipe below)
Malt vinegar
Freshly chopped cilantro for garnish and flavor
Fresh lime

Chipotle Mayonnaise

1/2 cup Olive Oil mayonnaise
1 chipotle chilies in adobo sauce
1 tsp. adobo sauce from chipotle peppers
1 garlic clove, grated (I love using my new microplane for this task)
1 tbsp. chopped cilantro, optional
1 tsp lemon or lime juice

Combine all ingredients and set aside in refrigerator until ready to use; can even be made a couple of days advance.

Chimichurri Sauce

1 teaspoon extra-virgin olive oil
6 cloves garlic, smashed
½ cup extra-virgin olive oil
½ of a Spanish onion
1 cup fresh parsley
1 cup of cilantro
1 teaspoon salt
1/4 teaspoon white or black pepper
2 tablespoon sherry vinegar
½ cup dry sherry

Combine all ingredients in a blender. Set aside.

Beer Batter

1.5 cups of a pale beer
1 egg
2 cups King Arthur unbleached flour
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika

In a bowl whisk together the beer and egg. In another bowl combine dry ingredients. Add the dry to the wet slowly whisking until blended. Add a little more beer if necessary. Cut your beautiful fish into 2 inch by 3 pieces pieces and coat in your batter.

Coat a skillet with enough oil to coat the bottom and so that the oil is about 1 to 2 inches up the side. Heat the oil to about 375 degrees F. Be sure to not overcrowd your pan because your batter will expand as it cooks and you also want to keep the temperature of the oil hot. Carefully cook your fish until golden brown about 4 minutes on each side. Place fish on paper towels.

If you have a gas stove, you can prepare the corn tortillas the way Mrs. Valencia did. Turn the gas on and place the corn tortillas on the stove grate. Using tongs, turn over several times until the corn tortillas become puffy and brown around the edges. DO NOT LEAVE THIS UNATTENDED, it only take as few seconds! If you do not have a gas stove, simply heat up corn tortillas in a dry skillet (again do not leave unattended).

Place a tablespoon or so of your Chimichurri sauce on the corn tortilla, then some thinly shredded cabbage and your beer battered fish. Shake a little malt vinegar on your fish and then top with a dollop of your Chipotle Mayonnaise and a little fresh lime juice. Enjoy!