Fish Tacos
By Stephanie Ganz
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Prep Time:
15m -
Cook Time:
15m -
Total Time:
30m -
Quantity:
4 servings
Whether it’s Tuesday or not, I can always convince my family it’s a good time for tacos, especially when I make my favorite fried fish tacos. The crunchy, batter-fried fish and creamy slaw pair perfectly with Mateo’s Hatch Chile Salsa, which brings in just the right amount of heat. We use corn tortillas, but flour is fine too.
Ingredients
For The Tacos
Vegetable oil for frying
1 lb Cod Filets
Salt and pepper, to taste
8 corn tortillas
1 Cup Mateo’s Hatch Salsa
For the Fish Batter
Vegetable oil for frying
1 lb Cod Filets
Salt and pepper, to taste
For the Slaw
Vegetable oil for frying
1 lb Cod Filets
Salt and pepper, to taste
Vegetable oil for frying
1 lb Cod Filets
Salt and pepper, to taste
Vegetable oil for frying
1 lb Cod Filets
Instructions
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Prepare a fryer or heavy-bottomed pot with vegetable oil for frying. You need enough oil so that the fish can be completely submerged. Heat to 350.
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Meanwhile, prepare the slaw. Combine shredded 1/2 green cabbage, 1 grated carrot, 1/2 cup Duke’s Mayonnaise, 1/2 cup sour cream, 1 teaspoon ground cumin, the juice of 1 lime, 1 tablespoon honey, and 1/4 cup chopped cilantro. Stir to combine, taste and adjust seasoning, and set aside.
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Set up a sheet tray line with paper towels and a baking rack. Season cod filets with salt and pepper. In a mixing bowl, combine 1 cup all-purpose flour, 2 teaspoons Old Bay seasoning, and 1 cup seltzer water to form a batter. Dip the fish in the batter, and allow the excess to drip off. Fry the fish filets in batches, careful not to overcrowd the fryer, for about 5 minutes or until golden brown on the outside and cooked through. Remove to the prepared sheet tray, and sprinkle with salt.
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To assemble, create a line of tortillas. Divide the fish evenly among the tortillas, and top with slaw and salsa. Serve immediately.
