Fish Tacos (gfo) Recipe

Prep the fish

Pat the cod fillets dry with paper towels and cut into 8 equal taco-sized pieces (about 3-4 oz each). Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper and set aside for 5 minutes.

Make the batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp smoked paprika, and the remaining 1/2 tsp salt and 1/2 tsp black pepper. Gradually whisk in 3 tbs cold club soda (or cold beer) until you have a smooth batter about the consistency of heavy cream. Do not overmix; small lumps are fine. Keep batter cold by placing bowl over a larger bowl with ice if desired.

Heat the oil

Pour 2 cups vegetable oil into a large skillet or heavy-bottomed pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in 30-40 seconds.

Fry the fish

Working in batches to avoid crowding, dredge each cod piece briefly in a thin dusting of flour (optional—helps batter adhere), shake off excess, then dip into the cold batter to coat. Carefully lower into hot oil and fry 2.5–3.5 minutes per side until golden-brown and cooked through (internal temperature 145°F/63°C). Remove to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) while frying remaining pieces.

While the oil is heating, combine 1 cup white vinegar, 1 cup water, 1 tbs sugar, and 1 tsp salt in a heatproof bowl or jar and stir until sugar and salt dissolve. Add 3 cups thinly sliced red cabbage, stir to combine, and press down so cabbage is submerged. Let sit at room temperature for at least 20 minutes, tossing once or twice. For best flavor, refrigerate and pickle at least 1 hour ahead (can be made up to 24 hours ahead). Drain lightly before using.

In a bowl combine 2 cups diced roma tomatoes, 1/4 cup finely diced red onion, 1 minced jalapeño (seeded if you prefer milder heat), 1/4 cup chopped cilantro, 2 tbs lime juice and 1/2 tsp salt. Stir and taste; adjust lime or salt as needed. Let sit 10–15 minutes for flavors to meld.

Whisk together 1/2 cup sour cream, 1 tbs mayonnaise (optional), 1/2 tsp cayenne pepper, 1 tsp lime juice and 1/4 tsp salt until smooth. Taste and add more cayenne for heat or more lime for brightness. Transfer to a squeeze bottle or small bowl for assembly.

Warm 8 tortillas (corn or flour) in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 5–10 minutes.

Build tacos: place a warm tortilla on a plate, add a piece of fried cod, top with a small handful of pickled cabbage, 1-2 tablespoons fresh salsa, and a drizzle of cayenne sour cream. Garnish with a few cilantro leaves and serve with lime wedges to squeeze over.

Serve immediately while fish is hot and crispy. Leftover pickled cabbage and salsa keep well refrigerated for 2–3 days; fried fish is best eaten the same day.