Brads Ling Cod Fish Tacos Food

TEMPURA FISH TACOS: BATTERED LING COD

Steps:

• Place oil in fryer and preheat to 350 F
• Sift flour and baking powder; whisk in 1 cup soda water until smooth
• Let batter stand for 10 minutes; season fish lightly with salt and pepper
• Working in batches of 4 to 6 pieces at one time, dip each fish finger into batter, transfer quickly to fryer; fry until a light golden brown (about 2 minutes, no more!)
• Drain briefly on paper lined plate; season lightly with salt, pepper on both sides (again)

COD FISH TACOS

Steps:

• Season fish with salt, ground cumin and Tajin.
• Combine the ingredients for the sauce in a small bowl and refrigerate until ready to eat.
• Toss the slaw ingredients and keep cold.
• Place on preheated skillet and spray with olive oil, cook 4 to 5 minutes on each side until fish is just opaque and charred. Break up in large chunks.
• Char the tortillas over an open flame on the burner or in a skillet about 30 seconds on each side, stack on a plate covered with a towel to keep warm.
• Assemble tacos. Place slaw on the bottom of each tortilla, top with fish and drizzle with sauce, serve with lime wedges.

BAKED COD FISH TACOS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place cod fillets in a casserole dish and drizzle with olive oil and 1 tablespoon lime juice. Season with cumin, coriander, smoked paprika, cayenne, 1/2 teaspoon salt, and black pepper.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Remove from the oven and break apart the fish in the baking dish with 2 forks.
• Meanwhile, combine sour cream, garlic, lime zest, 1/4 teaspoon lime juice, and a pinch of salt for crema in a bowl. Combine cabbage, 1/4 teaspoon lime juice, and vinegar for cabbage slaw in another bowl.
• Warm tortillas in the microwave on default mode with a dampened paper towel draped over, 30 to 45 seconds.
• Assemble tacos by layering each tortilla with cod, cabbage slaw, crema, and tomato. Serve hot.