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.
Fried Cod Fish
- 1 lb Ling Cod or Red Snapper Fillets
- 1 c Flour, Divided Divided into 2/3 and 1/3 c
- 1/3 c Cornmeal
- 1 tsp Seasoning Salt
- 1/2 tsp Baking Powder
- Vegetable Oil For Frying
- 1 Mango, Diced 1/4″
- 1/2 c Red Onion, Finely Diced
- 1 Jalapeno, Finely Diced
- 1/2 c Cilantro, Chopped, Packed
- 1 Lime, Juiced
- 1/2 tsp Salt
- 1 Avocado, Diced 1/4″ (Optional)
- 1/2 c Mayonnaise
- 1-2 tbsp Sambel Oelek (To Taste) Or sriracha
- 4 c Shredded Cabbage
- 1/2 Lime, Juiced
- 1/2 tsp Salt
8-12 6″ Tortillas
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.
Mix 2/3 c flour with cornmeal, salt and baking powder and then add 3/4 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 1/3 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 1/2″ of oil and flipping my fish halfway through cooking.)
Remove to warm paper towel lined plate.
Place the fish, bowls of mayo, salsa and slaw and the tortillas all together on the table and let everyone assemble their tacos.