Fish Tacos Recipe
Battered cod, jalapeno slaw, roasted garlic chipotle sauce. Served with hand cut fries.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Battered Cod
Jalapeño Slaw
Roasted Garlic Chipotle Sauce
Tacos & Garnish
Hand-cut Fries
Method
Battered Cod
- 1
Prepare fish
Pat the cod fillets dry with paper towels and cut into taco-sized pieces (about 3–4 oz each). Season lightly with 0.5 tsp salt and 0.25 tsp black pepper.
- 2
Make batter
In a medium bowl whisk together 0.5 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 0.5 tsp black pepper. In a separate small bowl beat 1 large egg with 0.75 cup cold beer (or sparkling water). Pour the wet into the dry and stir just until combined — batter should be slightly lumpy and thick but pourable. Keep cold (place bowl in another bowl with ice if your kitchen is warm).
- 3
Heat oil
Pour 3 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a little batter — it should sizzle and float immediately.
- 4
Dredge and fry
Lightly dredge each fish piece in a little extra flour (reserved 0.25 cup from dredge), shake off excess, then dip into the cold batter to coat. Carefully lower into hot oil in batches (do not overcrowd). Fry 3–4 minutes until golden brown and the fish reaches an opaque, flaky internal texture. Remove with a slotted spoon to a wire rack over a sheet tray lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while finishing remaining batches.
Jalapeño Slaw
- 5
Make slaw dressing and combine
In a bowl whisk together 3 tbs mayonnaise, 1 tbs apple cider vinegar, 2 tbs fresh lime juice, 1 tsp honey, 0.75 tsp salt, and 0.25 tsp black pepper. Taste and adjust acidity or seasoning. In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot, 0.25 cup chopped cilantro, and 1 thinly sliced jalapeño. Toss with the dressing until evenly coated. Chill for at least 15 minutes to allow flavors to meld.
Roasted Garlic Chipotle Sauce
- 6
Roast garlic (if not using prepared)
Preheat oven to 400°F (200°C). Cut the top off a head of garlic, drizzle with a little oil, wrap in foil and roast 30–35 minutes until soft and caramelized. For this recipe you need about 4 roasted cloves; alternatively roast a few cloves on a small sheet for 20–25 minutes. Squeeze roasted garlic from skins and mash into a paste.
- 7
Make sauce
In a small bowl combine 0.5 cup mayonnaise, 0.25 cup sour cream (or Greek yogurt), 4 roasted garlic cloves mashed, 1 tbs minced chipotle in adobo (use less if you prefer milder), 1 tbs fresh lime juice, 0.5 tsp smoked paprika, 0.5 tsp salt, and 0.5 tsp honey. Whisk until smooth. Refrigerate until ready to serve. Taste and adjust heat or salt.
Hand-cut Fries
- 8
Cut and rinse potatoes
Cut 1 lb russet potatoes into 1/4–1/2 inch thick fries. Rinse under cold water until water runs clear to remove excess starch, then dry thoroughly on clean towels.
- 9
Cook fries (two methods)
Frying method: Heat oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, about 2–3 minutes. Drain and season with 1 tsp salt, 0.25 tsp pepper, and 0.5 tsp smoked paprika. Oven-roast method: Toss dried fries with 2 tbs vegetable oil, spread in a single layer on a sheet tray, roast at 425°F (220°C) for 25–30 minutes, turning halfway, until crisp and golden. Season as above.
Tacos & Assembly
- 10
- 11
Assemble tacos
Place a warmed tortilla on a plate. Spoon a little roasted garlic chipotle sauce down the center (about 1 tbs). Add a piece or two of battered cod (depending on size), then top with a generous handful of jalapeño slaw. Drizzle another 1/2 tbs sauce on top if desired. Garnish with extra cilantro leaves and a squeeze of lime. Serve immediately with hand-cut fries and lime wedges on the side.
- 12
Serving note
Keep fried fish hot and crisp by assembling just before serving. If preparing for a group, keep fish in a 200°F (95°C) oven on a wire rack and crisp fries in a single layer on a sheet tray in a low oven until ready to serve.