These are hands down some of the best crispy fish tacos I’ve ever had! Fresh cod wrapped in a crunchy panko batter and served with an amazing and flavorful slaw and homemade tartar sauce. I think I’ve watched Linda prepare these twice now and of course she prepares them with the greatest of ease and frys them to a golden perfection.
Each time I’m extremely amazed at how quickly this meal can be prepared and served. Although, Linda makes preparing this meal look easy! Prepping the slaw and tartar sauce first, then prep the condiments, fry or broil the tortillas and then fry the fish. Voilla! Dinner is done! This delicious feast can be served as a weeknight meal, but is so delicious and so beautiful, it would make a fabulous summer meal for entertaining, or a fun weekend fiesta.
Not only does this crispy fish make excellent tacos, I could eat the fish right off the plate. They make fabulous fish sticks for the kiddo’s to dip in their favorite sauce. And I love the apple slaw so much I often serve it with my Mexican pork tacos or shrimp tacos.
Thanks to my dear friend Linda for sharing this fun and delicous recipe! One more fabulous idea to make dinner fresh, simple and delicious. Happy Cooking!
CRISPY FISH TACOS
2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp sugar
1 cup green cabbage, shredded
1/4 cup carrots, shredded
1/4 cup granny smith apple, cut into match sticks
1/2 jalapeno, seeded, thinly sliced
1 tbsp garlic, minced
salt and pepper to taste
Wisk the first 3 slaw ingredients together. Drizzle dressing over remaining slaw ingredients, cover and chill.
1/2 cup mayo
2 tbsp relish
1 tbsp capers
1 tbsp lemon juice
3 tsp horseradish
1 tsp lemon zest, minced
1 tsp garlic, minced
Combine all ingredients for tartar sauce in bowl, cover and chill.
1/2 cup flour
1 tsp salt
1/2 tsp baking powder
1/2 cup club soda
1 tbsp Tabasco
1 cup panko crumbs
1lb fresh cod fillets
Veggie oil for frying (use a high heat oil or refined oil for frying)
Fresh lemon wedges
Fry tortillas as you would for a regular taco, or you can brush them with oil on both sides, place on a baking sheet and broil each side until a little toasty. Fold them into tacos as soon as they come out of the oven.
Whisk flour, salt and baking powder together for the fish. Add the club soda right before you are ready to fry and then add the Tabasco, whisk until combined; it will be a little lumpy.
Spread panko in a shallow dish.
Heat oil on medium high in a large deep skillet. Dip fish pieces into batter, then dredge in panko for a light coating and shake off excess.
Fry fish in batches 1-2 minutes per side. Drain on a paper towel.
Place the fish on a platter and serve with the corn tortillas, condiments, slaw and tartar sauce. Enjoy!