Fried Fish Tacos

Prep Time 15 mins

Cook Time 4 mins

Total Time 19 mins

Cooking Method: Griddle

Cuisine: Mexican

Courses: Dinner

Difficulty: Intermediate

Cooking Temp: 350 F

Servings: 6

Best Season: Suitable throughout the year

Description

Tender white fish is coated and griddle-fried until golden and crunchy, then tucked into warm tortillas and topped with fresh, vibrant fixings. Cooking everything on the flat-top delivers an even sear and that irresistible crisp without the mess of deep frying. Perfect for casual weeknights or laid-back gatherings, these tacos are a delicious reminder that some of the best meals happen when everyone gathers around the griddle.

Ingredients

12 oz. cod or halibut, sliced into 1 in. strips
Dan-o's Sea-soning
1 cup batter mix
1 cup club soda
2 cups cabbage (thinly sliced)
2 Tbsp. lime juice
1/2 cup sour cream
1/2 cup mayo
1 Tbsp. lime juice
1 tsp. adobo sauce or chipotle seasoning
canola oil
1 package small tortillas
cotija cheese
pico de gallo

Instructions

1
Prepare cabbage by combining cabbage and lime juice in a small mixing bowl. Set aside.
2
Prepare sauce by combining mayo, sour cream, lime juice, and adobo sauce in a small mixing bowl. Put in fridge.
3
Slice cod into 1x3 inch pieces. Pat dry with a paper towel.
4
Turn griddle to high heat and fill pan with oil (so that it will cover pieces of battered fish). Ideal temp is between 350 and 375 degrees.
5
Prepare batter by combining mix and club soda. Dip fish into batter. Working in small batches, add battered fish to hot oil. Fry for 2 minutes on each side or until golden brown.
6
Remove fish from oil and place on a wire rack. Continue until all fish is fried.
7
Heat tortillas as desired. Assemble tacos by adding fish, cabbage, cotija, and pico de gallo. Top with sauce as desired.

Note

Serve with cilantro lime rice and black beans for the ultimate baja-style meal.

Keywords: taco, fish taco, taco, griddle, blackstone, fried fish, mexican, baja