Fish Recipe

Prep fish

Pat the cod fillets dry with paper towels and cut into 6 portions (roughly 3–4 oz each). Season lightly on both sides with 0.5 tsp kosher salt and 0.25 tsp black pepper.

Make dredge

Place 1/2 cup all-purpose flour in a shallow bowl or plate for dredging. Keep to the side.

Make batter

In a medium bowl whisk together 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper and the remaining 1/4 cup all-purpose flour. In a separate small bowl beat the egg, then whisk the egg into the dry mixture. Gradually whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms. Batter should cling to the back of a spoon but still flow.

Heat oil

Pour 3–4 cups vegetable oil into a deep skillet or pot to a depth of about 1.5–2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in 45–60 seconds. Maintain temperature between 340–360°F while frying.

Dredge & fry

Lightly dredge each fish piece in the 1/2 cup flour, shake off excess, then dip into the batter to coat completely. Carefully lower into hot oil in batches (do not crowd). Fry 3–4 minutes per side or until batter is golden brown and an instant-read thermometer in the thickest part reads 135–145°F and flesh flakes easily. Remove to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F oven if needed and repeat with remaining pieces.

Quick-pickle cabbage

Thinly shred cabbage to yield 2 cups. In a small saucepan combine 1/2 cup apple cider vinegar, 1/4 cup water, 1 tbsp sugar, 1/2 tsp kosher salt, 1 tbsp lime juice and 1/4 tsp red pepper flakes. Warm gently until sugar dissolves (do not boil). Pour hot pickling liquid over shredded cabbage in a heatproof bowl, toss to combine. Let sit at room temperature for at least 20 minutes or refrigerate for up to 2 days. Toss again before serving.

Assemble pico

Combine 1 cup diced tomatoes, 1/4 cup finely diced white onion, 2 tbsp chopped cilantro, 1 minced jalapeño (seeded if you prefer milder), 1 tbsp fresh lime juice and 1/2 tsp kosher salt in a bowl. Stir gently and let sit 10–15 minutes to meld flavors. Taste and adjust salt or lime as desired.

Make mayo

Whisk together 1/2 cup mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 1 tsp lime juice, 1/4 tsp garlic powder and 1/4 tsp salt until smooth. Taste and add more chipotle or adobo if you want extra heat. Refrigerate until ready to use.

Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 8–10 minutes until pliable.

Assemble tacos

Spread about 1 tbsp chipotle mayo on each warm tortilla. Place one piece of fried cod in the center, top with a spoonful (about 2 tbsp) of pickled cabbage, 1–2 tbsp pico de gallo, and a sprinkle of chopped cilantro. Finish with a squeeze of lime wedge and a light grind of black pepper if desired. Serve immediately while fish is hot and batter is crisp.

Leftovers & storage

Store pickled cabbage and pico de gallo in airtight containers in the refrigerator up to 3 days. Chipotle mayo will keep up to 5 days. Fried fish is best eaten the same day; reheat gently in a 350°F oven for 8–10 minutes to restore crispness.