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Crispy Fish Tacos

Crispy battered fish topped with a pico slaw and a creamy lemon dill tartar sauce.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American

Ingredients

Fried Cod

  • about 2 pounds of thick cut fresh cod, bones and skin removed
  • 1 cup of all purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • a pinch of cayenne pepper
  • 1 cup of sparkling mineral water or beer
  • a neutral oil for frying

Lemon Dill Tartar Sauce

  • 3/4 cup of mayonnaise
  • 1/4 cup of dill pickle, finely chopped
  • 2 tablespoons of freshly squeezed lemon juice
  • 1 tablespoon of fresh dill, finely chopped
  • a pinch of black pepper

Pico de Gallo Slaw

  • 10 ounces of green cabbage, very thinly sliced
  • 1/4 cup of red onion, finely chopped
  • 1 cup of roma tomatoes, seeds removed, diced
  • 1 small jalapeño, seeds removed, diced
  • 1/4 cup of fresh cilantro, finely chopped
  • 3 tablespoons of freshly squeezed lime juice
  • 1/3 cup of Mexican crema or sour cream
  • a big pinch of sea salt and black pepper

Assembly

  • flour tortillas
  • lime wedges

Instructions

Make the pico de gallo slaw...

  • Combine 10 ounces of very finely shredded green cabbage (angel hair cabbage, if you can find it) with 1/4 cup of finely chopped red onion, 1 cup of finely diced roma tomatoes (seeds removed), 1 small finely diced jalapeño (seeds removed to minimize heat),  1/4 cup of finely chopped cilantro, 3 tablespoons of freshly squeezed lime juice, 1/3 cup of Mexican crema and a big pinch of sea salt and black pepper in a large bowl and mix until everything is evenly distributed.

Make the lemon dill tartar sauce...

  • Combine 3/4 cup of mayonnaise, 2 tablespoons of freshly squeezed lemon juice, 1/4 cup of finely chopped dill pickle, a heaping tablespoon of fresh dill and a pinch of black pepper in a small bowl.
  • Chill until ready to use.

Make the crispy fried cod...

  • Cut your cod into strips about 4 inches long and 1 inch wide, pat dry with paper towels and season with salt and pepper
  • Whisk a cup of all purpose flour with 1/2 teaspoon of baking powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of paprika, 1/2 teaspoon of salt and a pinch of cayenne pepper in a large bowl
  • Slowly add the sparkling mineral water or beer, whisking as you go, until a thick, but whiskable batter comes together (this should take about 1 cup). Transfer the batter into the refrigerator until your oil is ready for frying 
  • Place a large heavy bottom skillet over medium to medium high heat and add 2 inches of a neutral oil
  • Once the oil is between 350°-375°, dip a piece of cod into the chilled batter until all sides are coated
  • Carefully dip the batter coated cod into the hot oil repeat with 2-3 more pieces (avoid crowding the oil with too many pieces of fish)
  • Once the batter is golden brown and crispy, carefully remove the fried fish from the oil using a large slotted spoon or spider strainer and transfer them onto a cooling rack
  • Season the freshly fried fish lightly with salt
  • Repeat the process until all of the fish is fried

Assemble the tacos...

  • Assemble the tacos by combining the fried cod, pico de gallo slaw and lemon dill tartar sauce in your desired layers
  • Garnish with additional tartar sauce and lime wedges