Fried Fish Tacos
Fried Fish Tacos
Ingredients
For the Fried Fish
- 16 oz Blue Circle Foods Wild-Caught Frozen Cod, skinless portions, thawed
- 1 cup buttermilk, as needed for marinade
- 1/2 cup club soda, as needed for marinade
- 2 eggs, whisked
- 2 tablespoons hot sauce
- 1 teaspoon dried lemon
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 4 cups neutral oil, for frying
For the Pickled Cabbage Slaw
- 1/2 head green cabbage, finely shredded
- 1/4 head purple cabbage, finely shredded
- 1/4 cup cilantro, chopped
- 1/2 cup diced tomatoes
- 1/4 cup red onion, sliced thinly
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 teaspoon sugar
- 1 tablespoon cherry vinegar
For the Spicy Chili Mayo
- 1/2 cup mayonnaise
- 1 tablespoon Calabrian chili, minced
- 1 tablespoon parsley, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon Dijon mustard
- 1 teaspoon sherry vinegar
For Serving
- 8 tortillas
- 4 lime wedges
Instructions
- 1
Thaw the 16 oz (454g) Blue Circle Foods Wild-Caught Frozen Cod fillets. Cut the cod fillets into smaller, taco-sized pieces.
⏱️ 10 min
- 2
Place the cut fish pieces into a large mixing bowl. Add buttermilk, club soda, whisked eggs, hot sauce, dried lemon, black pepper, salt, chili powder, garlic powder, and onion powder to the bowl. Mix all the ingredients well with your hands until the fish is fully coated. Marinate the fish overnight (at least 8 hours) in the refrigerator.
⏱️ 15 min
- 3
In a separate bowl, combine all-purpose flour and potato starch. Add 1 teaspoon each of salt, black pepper, chili powder, garlic powder, and onion powder. Mix the dry ingredients thoroughly.
⏱️ 5 min
- 4
Take the marinated fish pieces and dredge them in the dry flour mix. Press the flour firmly into the fish to ensure the coating adheres well and does not separate during frying. Place the coated fish pieces on a wire rack over a baking sheet.
⏱️ 10 min
- 5
Finely shred or chop both green cabbage and purple cabbage. Place the shredded cabbage in a mixing bowl. Add cilantro, diced tomatoes, and sliced red onion. Season with salt, black pepper, lime juice, a pinch of sugar, and some cherry vinegar. Mix all the ingredients well to combine.
⏱️ 10 min
- 6
In a tall container suitable for an immersion blender, combine mayonnaise, Calabrian chili, parsley, lime juice, salt, black pepper, a small dollop of Dijon mustard, and sherry vinegar. Use an immersion blender to blend all the ingredients until the sauce is smooth and well combined. Transfer the prepared sauce into a squeeze bottle for easy application.
⏱️ 5 min
- 7
Heat neutral oil in a deep pan or Dutch oven to 350°F. Carefully place the coated fish pieces into the hot oil. Fry the fish for 8 to 10 minutes, turning every minute or so to ensure even cooking and a golden-brown color. Once golden and crispy, remove the fried fish from the oil and place it on a wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 8
Warm your tortillas on a griddle or in a dry pan until slightly charred and pliable. Squeeze a generous amount of the spicy chili mayo onto each warm tortilla. Place a piece of fried fish on top of the sauce. Top with a generous amount of the pickled cabbage slaw. Garnish with a fresh lime wedge. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Fish Tacos
For the Fried Fish
- 16 oz Blue Circle Foods Wild-Caught Frozen Cod, skinless portions, thawed
- 1 cup buttermilk, as needed for marinade
- 1/2 cup club soda, as needed for marinade
- 2 eggs, whisked
- 2 tablespoons hot sauce
- 1 teaspoon dried lemon
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 4 cups neutral oil, for frying
For the Pickled Cabbage Slaw
- 1/2 head green cabbage, finely shredded
- 1/4 head purple cabbage, finely shredded
- 1/4 cup cilantro, chopped
- 1/2 cup diced tomatoes
- 1/4 cup red onion, sliced thinly
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice
- 1/4 teaspoon sugar
- 1 tablespoon cherry vinegar
For the Spicy Chili Mayo
- 1/2 cup mayonnaise
- 1 tablespoon Calabrian chili, minced
- 1 tablespoon parsley, chopped
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 teaspoon Dijon mustard
- 1 teaspoon sherry vinegar
For Serving
- 8 tortillas
- 4 lime wedges
Instructions
- 1
Thaw the 16 oz (454g) Blue Circle Foods Wild-Caught Frozen Cod fillets. Cut the cod fillets into smaller, taco-sized pieces.
⏱️ 10 min - 2
Place the cut fish pieces into a large mixing bowl. Add buttermilk, club soda, whisked eggs, hot sauce, dried lemon, black pepper, salt, chili powder, garlic powder, and onion powder to the bowl. Mix all the ingredients well with your hands until the fish is fully coated. Marinate the fish overnight (at least 8 hours) in the refrigerator.
⏱️ 15 min - 3
In a separate bowl, combine all-purpose flour and potato starch. Add 1 teaspoon each of salt, black pepper, chili powder, garlic powder, and onion powder. Mix the dry ingredients thoroughly.
⏱️ 5 min - 4
Take the marinated fish pieces and dredge them in the dry flour mix. Press the flour firmly into the fish to ensure the coating adheres well and does not separate during frying. Place the coated fish pieces on a wire rack over a baking sheet.
⏱️ 10 min - 5
Finely shred or chop both green cabbage and purple cabbage. Place the shredded cabbage in a mixing bowl. Add cilantro, diced tomatoes, and sliced red onion. Season with salt, black pepper, lime juice, a pinch of sugar, and some cherry vinegar. Mix all the ingredients well to combine.
⏱️ 10 min - 6
In a tall container suitable for an immersion blender, combine mayonnaise, Calabrian chili, parsley, lime juice, salt, black pepper, a small dollop of Dijon mustard, and sherry vinegar. Use an immersion blender to blend all the ingredients until the sauce is smooth and well combined. Transfer the prepared sauce into a squeeze bottle for easy application.
⏱️ 5 min - 7
Heat neutral oil in a deep pan or Dutch oven to 350°F. Carefully place the coated fish pieces into the hot oil. Fry the fish for 8 to 10 minutes, turning every minute or so to ensure even cooking and a golden-brown color. Once golden and crispy, remove the fried fish from the oil and place it on a wire rack to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 8
Warm your tortillas on a griddle or in a dry pan until slightly charred and pliable. Squeeze a generous amount of the spicy chili mayo onto each warm tortilla. Place a piece of fried fish on top of the sauce. Top with a generous amount of the pickled cabbage slaw. Garnish with a fresh lime wedge. Serve immediately and enjoy.
⏱️ 5 min