If you are looking to change up your menu with something easy and healthy here it is! Personally growing up I found Cod could be boring so I decided why not spice it up? So here is a fusion dish combining fresh cod with Mexican cuisine. Very inexpensive but very tasty. Hope you enjoy.
Crispy fish tacos
Ingredients
- 500 gr. cod filet
- canola oil for frying
- flour for dredging
- Panko bread crumbs for dredging
- 3 whole eggs
- 300 gr. chopped coleslaw
- 20 ml. apple cider vinegar
- 1 tbsp Dijon mustard
- 5 gr. sugar
- toasted sesame seeds
- 8 small tortillas.(flour or corn)
- mango salsa
- chipotle mayo
- salt and pepper
- lemon
Crispy fish tacos method
- Cut cod into small cubes
- Heat oven to 200 f. (90C.)
- Dredge cod in flour
- Dredge cod in eggs well beaten
- Dredge cod in Panko
- Place in fridge for 30 minutes
- Mix mustard, vinegar, sugar and salt until well mixed. Mix with coleslaw. Set aside in fridge.
- Preheat oil on med high. (Just below smoke point.)
- Place cod bits in oil and cook for several minutes or until golden brown.
- Place in oven on top of wire rack to drain.
- Repeat until finished.
- Warm frying on low heat.
- Place tortillas in pan until warm.
- Remove from pan place on plate.
- Place coleslaw on tortilla, then cod pieces, mango salsa and finally the chipotle mayo.
- Top with sesame seeds and serve.
Directions
Summary
Recipe Name
Crispy fish tacos
Author Name
Kimbos Comfort Kitchen
Published On
Preparation Time
Cook Time
Total Time
Average Rating
Based on 5 Review(s)