Crispy Fish Tacos with Sriracha Sesame Mayo and Quick Pickled Cabbage
Ingredients
Crispy Cod
- 3 Cod fillets cut into one inch strips
- 1 ½ Cups all purpose flour
- ¼ Cup corn starch
- ½ Teaspoon kosher salt
- 1 ½ Cups club soda
- Salt and pepper for seasoning
- Oil for frying
Quick Pickled Cabbage
- ½ Head of red cabbage shredded
- 1 Lime juiced
- ½ Tablespoon honey
- ½ Teaspoon kosher salt
Sriracha Sesame Mayo
- 1 Tablespoon mayonnaise
- 1 Tablespoon sriracha
- ½ Teaspoon sesame oil
- Splash of fish sauce optional
Other
- 6 Flour tortillas
- 1 Avocado sliced
- Cilantro or parsley for garnish
- Limes for serving
Instructions
- Shred the cabbage and toss in a large bowl with the lime juice, honey and salt. Set aside.
- Mix all the ingredients for the mayo and set aside.
- Season the cod with salt and pepper.
- 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.
- In a saucepan, heat 3 inches of vegetable oil to 350 degrees, checking the temperature with an oil thermometer.
- 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.
- Heat the tortillas over an open flame on the stove, flipping to make sure they don't burn, until slightly charred and bubbly.
- Assemble the tacos as follows: Tortilla, fried cod, cabbage, avocado slice, drizzle of mayo, cilantro or parsley, and a squeeze of lime.
- Devour immediately!
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