Crispy Black Cod Tacos
Recipe By Seafood Crate
Get the party started with this Crispy Black Cod and Creamy Garlic Coleslaw recipe! These tacos are loaded with the freshest ingredients and pack a garlicy punch of flavour.
But don’t take our word for it… grab a crate and try it yourself!
INGREDIENTS
CRISPY BLACK COD INGREDIENTS
- 8 boneless skinless black cod fillets
- Sunflower or avocado oil; any oil with a high smoke point
- 1 ½ cups beer
- 1 cup flour
- 1 tbsp cornstarch
- 1 ¼ cups panko breadcrumbs
- 1 tbsp garlic powder
- 1 tbsp paprika
- ¼ tsp cayenne pepper
- Salt and pepper to taste
CREAMY GARLIC LIME COLESLAW INGREDIENTS
- ¾ cup plain yogurt
- ½ cup mayonnaise
- 2-3 cloves of garlic; crushed and chopped
- 1tbsp lime juice
- Salt and pepper to taste
- 4 cups shredded carrots
- 4 cups shredded cabbage
- Cilantro and sliced jalapeno to garnish
- Lime wedges to garnish
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DIRECTIONS
CRISPY COD
- Whisk together the beer, flour, cornstarch, salt, pepper, garlic powder, paprika and cayenne pepper in a medium mixing bowl. Mix the batter until it reaches a thick texture that drips when you hold up the whisk. If the batter appears too thick or clumpy, add more beer or water. Set aside.
- Arrange another bowl and one empty plate on your kitchen counter. Pour the panko breadcrumbs into the bowl.
- Dip one black cod fillet into the batter until it is fully coated, and remove. Allow any excess batter to drip back into the bowl.
- Roll the battered black cod piece in the panko crumbs to lightly coat. Place the breaded fish onto your empty plate.
- Repeat steps three and four until all black cod fillets are lightly breaded.
- Heat 1/2 inch of cooking oil in a skillet over medium high until it begins to bubble. If you hear splatters and popping, this means that the oil is too hot.
- Add the black cod to the frying skillet and cook for 2-3 minutes or until they reach a dark golden brown colour. Flip and repeat.
- While the black cod is frying place a wire rack, or double layer of paper towels on your counter.
CREAMY GARLIC LIME COLESLAW
- While the black cod fries, add the shredded carrots and cabbage to a bowl and mix until well combined. Set aside.
- In a separate bowl, add the plain yogurt, mayonnaise and chopped garlic. Mix well.
- Pour in the lime juice and add salt and pepper to taste. Mix well.
- Take the creamy garlic dressing and add it to the bowl of shredded carrots and cabbage. Toss well until fully coated with the dressing.
TO ASSEMBLE
- Place one crispy black cod fillet in each hard shell taco, and top with creamy garlic lime coleslaw
- Garnish with chopped cilantro and sliced jalapeno
- Serve with lime wedges!
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