Fish Tacos Cod Fried

Flaky cod fish is battered and fried for the most delicious battered cod fish tacos.

Fish tacos cod fried. Fry until golden about 2 minutes. I also suggest using cabbage slaw mixture instead of just straight cabbage. Using a fork coat fish pieces in batter. In a large saucepan heat 1 inch oil to 360 degrees f 168 degrees c.

Place warm corn tortilla down on the plate. To serve the fish tacos warm corn tortillas in the microwave or oven. They come out moist and tasty and best of all healthier. Heat oil in a deep fryer dutch oven or large wok to 350 f.

Cook time 20 minutes total time 20 minutes. Coat the fish in the batter then transfer to the oil and fry until golden on the outside and cooked through 5 7 minutes. Toss the slaw ingredients and keep cold. Crispy battered cod fillets baja cream slaw and tortillas are what make the perfect baja fish tacos.

Slide coated fish into hot oil in batches. Season fish with salt ground cumin and tajin. Put the fish filet in the pan and cook for about 3 5 minutes depending on the thickness of your fish. Heat a large non stick frying pan to medium heat.

Top it off with a simple slaw and avocado salsa and you have an easy and tasty dinner. Spread farm sauce over the corn tortilla. Transfer fish pieces to bowl with batter and turn to coat thoroughly. It s easy enough to make for a weeknight dinner yet festive enough to serve to your guests.

Add a drizzle of the three chili banger and top with the fried fish. Heat the vegetable oil in a large pot until it reaches 350 f 180 c. Place on preheated skillet and spray with olive oil cook 4 to 5 minutes on each side until fish is just opaque and charred. Mix together the garlic powder cumin and chilli powder then spread evenly onto both sides of the fish and season generously with salt and pepper.

Drain the fish on a wire rack set over a baking sheet lined with paper towels. Adjust heat to maintain oil temperature. Toss to coat thoroughly. The slaw and fish marinade can be made in advance which makes this dish very convenient for many of us.

Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat. Working one piece at a time lift fish let excess batter drip off then transfer to bowl with remaining flour mixture.