Dinner Time: Homemade Fried Fish Tacos
Growing up I spent most of my summers on Cape Cod, MA and enjoyed so many the coastal foods available, like chowder and fresh fish. I remember when my dad traded in the sailboat for a motorboat and all the fun we had fishing in the bay. We didn’t have the best record at catching a lot of edible fish, some days sand sharks seem to be the only fish biting, but we had fun regardless. Seafood is a way of life in New England, especially on Cape Cod and I’m happy I can still enjoy all it has to offer 30+ years later.
I’m always looking to make meals that have a connection with my childhood so my little kitchen helper can experience the cuisine, an ingredient or family tradition. Although tacos were not part of my childhood, they are certainly an indulgent treat for me as an adult. With summer around the corner, I decided that homemade fried fish tacos would make a great family tradition.
My little kitchen helper loved the crispy texture of the fried cod, so I was thrilled. Other delicate white fish with mild to medium flavor like halibut, haddock, or sole also work well with the beer batter so you should be able to find a good option at your local fish market or grocery store. I wanted to dress our tacos with some simple homemade coleslaw and tarter sauce, but there are so many combinations of ingredients that you can use when making fish tacos. Hot sauce, salsa, guacamole, cheese, sour cream, pickled vegetables, the list could go on. So get creative and have fun with this recipe.
Recipe Source: The Food Lab
Prep Time: 15 mins
Cook Time: 30 mins
- 1 Pound - Cod fillet, cut into 6-8 pieces
- 4 Cups - Peanut Oil
- 1 Jar - Favorite Tarter Sauce
- Package of Small Flour Tortilla
- FISH BATTER:
- 1 1/2 Cups - All-Purpose Flour
- 1/2 Cup - Cornstarch
- 1 Teaspoons- Baking Soda
- Kosher salt (pinch)
- 1/4 Teaspoon - Paprika
- 3/4 Cup - Light flavored beer (cold)
- 2 Cups- Shredded Cabbage (pre-shedded pre-package is a great time saver)
- Pinch of Salt (to taste)
- Pinch of Pepper (to taste)
- 2 Teaspoons - Olive Oil
- Juice of a half of lime
- Heat oil to 350° F in a enamel cast iron pot, cast iron pan or wok (medium-high heat). Place a wire rack onto a baking sheet and set aside
- Meanwhile, in a medium bowl, whisk together the 1 Cup of flour, cornstarch, baking powder, baking soda, 2 tsp salt and paprika
- In a separate bowl, add the remaining 1/2 Cup of flour and dredge the 6-8 pieces of cod fish. Coat well and transfer onto a wire rack
- Once the oil is almost at 350°, pour 2/4 Cup beer into the flour, spice mixture. Whisk until batter is thick pancake consistency. If needed, add the additional 1/4 Cup of beer. A few lumps are ok
- Coat each piece of fish into the flour, then one at a time, place into beer batter. Turn once to coat. Pick up and allow excess batter to drip. Carefully place fish into the oil. Repeat
- Fry each pieces for 4 minutes on each side, until golden brown. Try not to crowd the pan. Two batches my be in order
- Once cooked, removed from oil with fry spider or tongs and place it back on the wire rack. Dress tacos, serve with a wedge of lime and enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.