Fresh BC Cod Fish Tacos
The coating for the fish is nice and crispy but for a slightly healthier/quicker version, I often simply pan fry or bake the fish with salt and pepper. Any fresh white fish will work but I usually use fresh BC Lingcod or Rock Cod, their oil content makes them more forgiving to overcooking than the leaner halibut.
Print Pin Servings: 4
Ingredients
Fried Cod Fish
- 1 lb Ling Cod or Red Snapper Fillets
- 1 c Flour, Divided Divided into ⅔ and ⅓ c
- ⅓ c Cornmeal
- 1 tsp Seasoning Salt
- ½ tsp Baking Powder
- Vegetable Oil For Frying
Mango Salsa
- 1 Mango, Diced ¼"
- ½ c Red Onion, Finely Diced
- 1 Jalapeno, Finely Diced
- ½ c Cilantro, Chopped, Packed
- 1 Lime, Juiced
- ½ tsp Salt
- 1 Avocado, Diced ¼" (Optional)
Spicy Mayo
- ½ c Mayonnaise
- 1-2 tbsp Sambel Oelek (To Taste) Or sriracha
Cabbage Slaw
- 4 c Shredded Cabbage
- ½ Lime, Juiced
- ½ tsp Salt
8-12 6" Tortillas
Instructions
- Toss cabbage slaw together and let sit until ready.
- Mix all mango salsa ingredients together gently, season to taste with salt and pepper and set aside.
- Mix spicy mayo ingredients together to taste and set aside.
- Wrap tortillas in foil and place in 200'F oven to warm 10-15 min while frying the fish.
Fried Fish
- Mix ⅔ c flour with cornmeal, salt and baking powder and then add ¾ c of water and mix well.
- Preheat oil in a pot or pan on stove.
- Slice fish into 1 inch wide strips taking care to remove any bones. Place ⅓ c flour in one wide bowl and dredge fish strips in it to coat and then coat in batter and fry in preheated pot or pan. (You can deep fry however I had good success simply pan frying in about ½" of oil and flipping my fish halfway through cooking.) Remove to warm paper towel lined plate.
Serving
- Place the fish, bowls of mayo, salsa and slaw and the tortillas all together on the table and let everyone assemble their tacos.
