Fish Tacos Recipe

Prepare

Pat the cod fillets dry with paper towels and cut into 8 even pieces about 3 oz each. Season both sides lightly with 1 tsp kosher salt, 1/2 tsp black pepper and the optional paprika, garlic powder, and onion powder if using.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1 tsp baking powder. Stir in 1 tsp kosher salt and 1/2 tsp black pepper. Gradually whisk in 1 cup of cold beer or sparkling water until a smooth, slightly thick batter forms. Chill 5 minutes.

Heat oil

Pour vegetable oil into a heavy skillet or deep pan to a depth of about 1 inch and heat to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and rises to the surface.

Fry fish

Dredge each cod piece lightly in a small amount of flour (to help batter stick), dip into the batter to coat fully, then gently lower into the hot oil. Fry in batches to avoid crowding, 3–4 minutes per side until golden brown and cooked through (internal temp 145°F / 63°C). Transfer to a wire rack or paper towels to drain and keep warm in a low oven (200°F / 95°C) if desired.

In a large bowl combine 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/2 cup grated carrot and 2 tbsp sliced green onion.

In a small bowl whisk together 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp pepper. Pour dressing over the cabbage mix and toss until evenly coated. Chill while you prepare the fish so flavors meld.

In a bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tbsp lemon juice, 1 tsp lime zest, 1 tbsp finely chopped capers, 1/2 tsp hot sauce (optional), 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste-adjust with more lemon or salt as needed. Refrigerate until assembly.

Combine 1 cup diced roma tomatoes, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, 1 tsp minced jalapeño and 1 tbsp lime juice in a small bowl. Season with 1/2 tsp salt and mix. Let sit 5–10 minutes to develop flavor.

Warm 8 tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F oven 8–10 minutes.

Place a warm tortilla on a plate. Spoon about 1/4 cup classic slaw down the center, top with one piece of fried cod, a tablespoon or two of citrus remoulade, 1–2 tbsp pico de gallo, and a sprinkle (about 2 tbsp) of shredded cheddar and Monterey Jack combined. Garnish with fresh cilantro leaves and a squeeze of lime. Repeat for remaining tortillas.

Serve tacos immediately with cooked French fries on the side and extra remoulade and lime wedges.