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Coastal cuisine at its best, using fresh ingredients to stuff these tacos, and you may just wanted hang ten.


Developed exclusively for FireDisc Grills from Grillax Nation.

  • 1 lb fresh cod fillets, cut into 1-inch thick strips
  • 1 cup all purpose flour
  • 2 tablespoons corn starch
  • 1 teaspoon baking powder
  • 1 egg
  • 1 cup beer
  • Salt to taste
  • Chipotle powder to taste
  • Quart oil for frying
  • Soft or crispy taco shells
  • Sour cream
  • Fresh cilantro leaves
  • Minced red onion
  • Chopped fresh jalapeños
  • Cole slaw
  • To make beer batter, combine flour, cornstarch, baking powder, salt and chipotle powder in a large bowl.
  • Blend egg and beer then add to flour mix by quickly stirring a little at a time.
  • Heat oil to 375 degrees in FIREDISC®.
  • Dust fish filets in flour and dip into beer batter.
  • Fry until crispy and golden.
  • Place onto a paper towel-covered dish to drain.
  • Add fillet to taco shell, top with sour cream, cilantro, onions, peppers and slaw.