Crispy Cod Tacos

Crispy Cod Tacos
Staff Writer
Crispy Cod Tacos
Noah Fecks
Crispy Cod Tacos

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.

4
Servings
1339
Calories Per Serving
Deliver Ingredients

Ingredients

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

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.

Nutritional Facts

Total Fat
36g
51%
Sugar
8g
9%
Saturated Fat
20g
83%
Cholesterol
53mg
18%
Carbohydrate, by difference
172g
100%
Protein
39g
85%
Vitamin A, RAE
127µg
18%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
171mg
17%
Choline, total
72mg
17%
Fiber, total dietary
12g
48%
Folate, total
390µg
98%
Iron, Fe
19mg
100%
Magnesium, Mg
83mg
26%
Manganese, Mn
2mg
100%
Niacin
17mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
400mg
57%
Riboflavin
1mg
91%
Selenium, Se
83µg
100%
Sodium, Na
2843mg
100%
Thiamin
2mg
100%
Water
158g
6%
Zinc, Zn
5mg
63%

Cod Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Cod Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Cod Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.