Crispy Cod Tacos

Crispy Cod Tacos
Noah Fecks


For the tempura batter

  • egg, whipped well
  • 1 1/2 Cup  all-purpose flour
  • 12 Ounces  cold soda water
  • 1 Tablespoon  salt

For the pickled onion and cucumber

  • small red onion, sliced paper thin
  • 1 Tablespoon  salt
  • 2 Tablespoons  sugar
  • 1 Cup  red-wine vinegar
  • 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
  • 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 Pound  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

Here's a recipe for fish tacos that you won't be able to stop eating until they're all gone. There are a lot of moving parts in this recipe, but none of them are particularly difficult to accomplish, and the layers of flavor they impart to the tacos are well worth the trouble. If you split up the different parts of the recipe with a few extra hands in the kitchen, it'll be a piece of cake.

Click here to see What Fish Should You Be Eating Now for Flavor, Health, and Environment.


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.

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