Cabo Fish Recipe

Prep the fish

Pat cod fillets dry with paper towels and cut into 8 roughly equal strips (about 3–4 oz each). Season lightly with 1/2 tsp salt and 1/4 tsp black pepper on both sides.

Heat the oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 1/2 inches (about 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and browns in ~30 seconds.

Make the batter

In a bowl, whisk together tempura mix, cornstarch, baking powder and remaining 1/2 tsp salt. Add ice-cold sparkling water and stir lightly — batter should be slightly lumpy and cold. Keep the bowl over a larger bowl filled with ice to maintain temperature if possible.

Dredge and fry

Lightly dredge each cod strip in 1/2 cup all-purpose flour, shaking off excess. Dip into the cold tempura batter to coat evenly, then carefully lower into hot oil. Fry in batches (do not overcrowd) for 3–4 minutes, turning once, until batter is crisp and fish reaches an internal temperature of 145°F and flakes easily. Remove to a wire rack or paper towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) if needed.

Combine diced tomatoes, chopped jalapeño, red onion and cilantro in a medium bowl. Add lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and let rest at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning.

In a small bowl, whisk together mayonnaise, yuzu juice, lime juice, minced garlic and honey until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. If the aioli is too thick, whisk in up to 1 tsp neutral oil or a few drops of water to reach desired drizzling consistency. Refrigerate until ready to use.

Prepare cabbage and tortillas

Finely shred the cabbage and toss with 1/4 tsp salt. Warm tortillas on a skillet or comal over medium heat for about 20–30 seconds per side until pliable and slightly charred in spots. Keep covered to remain warm.

Assemble tacos

Place about 2 tablespoons of shredded cabbage on each warmed tortilla. Top with one piece of tempura cod, a spoonful (about 1–2 tablespoons) of jalapeño pico de gallo, and a drizzle (about 1 tablespoon) of yuzu aioli. Garnish with a few cilantro leaves and a lime wedge. Repeat to make 8 tacos total (or adjust to serving size).

Serve immediately while fish is hot and crispy. Offer extra lime wedges, pico de gallo and aioli on the side.