Crispy Cod Tacos Recipe

Aug 29, 2012 @ 2:10 PM
Posted by Richard Sandoval, Special Contributor

Nutrition

Cal/Serving: 1,464
Daily Value: 73%
Servings: 4

Balanced, High-Fiber
Dairy-Free

Fat	54g	84%
Saturated	8g	40%
Trans	0g	0%
Carbs	180g	60%
Fiber	9g	38%
Sugars	19g	0%
Protein	58g	115%
Cholesterol	120mg	40%
Sodium	5581mg	233%
Calcium	351mg	35%
Magnesium	135mg	34%
Potassium	1398mg	40%
Iron	12mg	66%
Zinc	3mg	20%
Vitamin A	306IU	6%
Vitamin C	36mg	61%
Thiamin (B1)	2mg	116%
Riboflavin (B2)	1mg	54%
Niacin (B3)	16mg	82%
Vitamin B6	1mg	33%
Folic Acid (B9)	426µg	106%
Vitamin B12	2µg	28%
Vitamin D	2µg	0%
Vitamin E	11mg	53%
Vitamin K	91µg	114%
Fatty acids, total monounsaturated	16g	0%
Fatty acids, total polyunsaturated	27g	0%

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INGREDIENTS

For the tempura batter:

1 egg, whipped well
1 1/2 cups all-purpose flour
12 ounces cold soda water
1 tablespoon salt

For the pickled onion and cucumber:

1 small red onion, sliced paper thin
1 tablespoon salt
2 tablespoons sugar
1 cup red-wine vinegar
1 seedless cucumber, halved and sliced thinly
1 teaspoon store-bought habanero salsa (optional)

For the poblano tartar sauce:

2 cups mayonnaise
1 tablespoon lime zest
2 teaspoons lime juice
1 poblano chile, roasted, peeled, seeded, and chopped finely
1 teaspoon minced garlic
1 tablespoon minced cilantro
Salt and pepper, to taste

For the tacos:

1 1/2 pounds fresh cod, cut into 12 equal-sized strips
1 teaspoon vegetable oil
1 teaspoon minced garlic
Juice of 1 lemon
Salt and pepper, to taste
2 cups all-purpose flour
Canola oil, for frying the fish
2-3 cups shredded Napa cabbage
12 flour tortillas

DIRECTIONS

For the tempura batter:

In a large bowl, mix all of the ingredients together and whip to thoroughly combine. Keep very cold in the refrigerator until ready to use. (This recipe makes a considerable amount of batter, there may be extra.)

For the pickled onion and cucumber:

Place the onion in a large bowl and toss with the salt and sugar. Let marinate for about 1 hour at room temperature. After 1 hour, strain off the liquid and add the vinegar, cucumber, and habanero salsa. Keep cold in the refrigerator.

For the poblano tartar sauce:

In a large mixing bowl, toss all of the ingredients together until well combined. Keep cold in the refrigerator.

For the tacos:

Preheat the oven on the lowest temperature setting.

Place the fish into a large glass baking dish and toss with the oil, garlic, and half of the lemon juice. Season with salt and pepper, to taste, and marinate for about 1-2 hours. Place the flour and the tempura batter into 2 separate bowls. Season the flour with salt and pepper.

Heat a saucepan filled 1/3 full with canola oil to 350 degrees. Dip each piece of fish first into the flour and then into the tempura batter. Be sure to shake off any excess batter and then fry the fish in batches until golden brown, crispy, and cooked through.

Keep the cooked fish warm in the oven on roasting racks until all of the fish is cooked. Wrap the tortillas in a paper towel and microwave briefly until warmed, about 1 minute. Toss the cabbage with the remaining lemon juice and season with salt and pepper, to taste.

Lay out the tortillas and top each tortilla with a piece of fried fish. Spoon the tartar sauce on the fish and then finish each taco with equal parts cabbage and the pickled onion-cucumber mixture. Serve immediately.