Crispy Fried Cod Tacos
Deliciously crispy fried cod tacos topped with fresh ingredients for a satisfying meal.
Equipment
- 1 frying pan for frying cod
- 1 mixing bowl
- 1 tongs for handling hot food
Ingredients
Fried Cod
- 1 lb fresh cod fillets cut into strips
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- Vegetable oil for frying
Fresh Toppings
- 8 small flour tortillas
- 1 cup shredded cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
Instructions
Preparation
- Cut the cod fillets into strips suitable for tacos. Pat them dry with paper towels.
- In a mixing bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, salt, and pepper. Stir well to blend the ingredients.
- Dredge each piece of cod in the flour mixture, ensuring each piece is fully covered.
Frying
- Heat oil in a frying pan over medium-high heat. Ensure the oil reaches 375°F for optimal frying.
- Carefully place the coated cod pieces into the hot oil. Fry for 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Serving
- Warm the tortillas in a skillet. Place a piece of fried cod on each tortilla, then top with cabbage, tomatoes, and cilantro. Serve with lime wedges.
Storage
- Store any leftover fried cod in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven to maintain crispiness.
Notes
Pro Tips: Make sure your oil is hot enough to achieve the perfect crisp. Experiment with different spices in the coating for varied flavors.
Ingredient Substitutions: Use corn tortillas for a gluten-free option. Substitute cod with white fish like tilapia.
How to Serve: Serve with a side of Mexican rice or a simple guacamole.
Storage & Freshness: Best eaten fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the coating mixture ahead of time and store in an airtight container until ready to use.
Ingredient Substitutions: Use corn tortillas for a gluten-free option. Substitute cod with white fish like tilapia.
How to Serve: Serve with a side of Mexican rice or a simple guacamole.
Storage & Freshness: Best eaten fresh, but can be stored in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the coating mixture ahead of time and store in an airtight container until ready to use.