Crispy Fish Tacos with Sriracha Sesame Mayo and Quick Pickled Cabbage

Servings: 6

Author:

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Main Course

American Mexican

Seafood Fish Tacos fried fish

Instructions

1 Shred the cabbage and toss in a large bowl with the lime juice, honey and salt.
Set aside.
2 Mix all the ingredients for the mayo and set aside.
3 Season the cod with salt and pepper.
4 In a large bowl, make the batter for the cod. Whisk the flour, corn starch and
salt together and slowly add in the club soda, stirring until smooth.
5 In a saucepan, heat 3 inches of vegetable oil to 350 degrees, checking the
temperature with an oil thermometer.
6 Dip the cod slices into the batter then gently place in the oil. Work in batches
of two at a time so as not to crowd the pan or lower the temperature of the oil.
Fry for about 5 Minutes, flipping a couple times until golden brown. Place the
cod on a cooling rack to drain and sprinkle with a pinch of salt.
7 Heat the tortillas over an open flame on the stove, flipping to make sure they
don't burn, until slightly charred and bubbly.
8 Assemble the tacos as follows: Tortilla, fried cod, cabbage, avocado slice,
drizzle of mayo, cilantro or parsley, and a squeeze of lime.
9 Devour immediately!