Crispy Fish Tacos That Actually Taste Like the Coast

Ingredients

• 1 1/2 lbs cod fillets cut into 3-inch strips
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg beaten
• 1/2 cup cold sparkling water
• Neutral oil for frying (vegetable or canola) about 1/2 inch deep
• 2 cups green cabbage thinly sliced
• 1 tablespoon lime juice (for slaw)
• 1 tablespoon mayonnaise (for slaw)
• Pinch of salt (for slaw)
• 1/3 cup sour cream
• 2 tablespoons mayonnaise (for sauce)
• 1 tablespoon fresh lime juice (for sauce)
• 1 teaspoon hot sauce
• 1/2 teaspoon garlic powder (for sauce)
• 8 small corn tortillas
• Fresh cilantro
• Lime wedges
• Sliced jalapeño optional
• Diced avocado optional

Instructions

1. 1

   Mix the slaw: toss sliced cabbage with lime juice, mayo, and a pinch of salt. Mix all sauce ingredients together in a small bowl. Refrigerate both while you prep the fish.

2. 2

   Pat fish strips completely dry with paper towels — really dry. Let them sit on a rack for a few minutes then pat again.

3. 3

   In a wide bowl, whisk together flour, cornstarch, paprika, garlic powder, cumin, salt, and pepper. In a separate bowl, mix the beaten egg with cold sparkling water until just combined. A few lumps are fine.

4. 4

   Pour oil into a heavy skillet to about 1/2 inch deep. Heat over medium-high until a small drop of batter sizzles immediately when it hits the oil.

5. 5

   Dredge each fish strip in the dry flour mixture first, shake off excess, then dip in the wet batter and let excess drip off before placing in the pan. Cook in batches — do not crowd the pan.

6. 6

   Fry each piece for 3 to 4 minutes per side until deeply golden. Transfer to a wire rack or paper towel-lined plate.

7. 7

   Warm tortillas over a gas flame or in a dry skillet for about 20 seconds per side. Assemble tacos with slaw, fish, sauce, cilantro, and desired toppings. Serve immediately.