Ingredients:

  • 1 lb Cod fillets, cut into 3-inch strips
  • 1/2 cup all-purpose flour, divided
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 cup sparkling water or light lager, chilled
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups neutral oil for frying
  • 2 cups shredded red cabbage
  • 1/4 cup fresh cilantro, chopped
  • 3 tbsp fresh lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • 1 ripe avocado
  • 1/4 cup plain Greek yogurt
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • 8 corn tortillas (6-inch)
  • 1 lime, cut into wedges

Instructions:

  1. Dry Dredge: In a shallow bowl, mix half of the flour, cornstarch, salt, pepper, paprika, and garlic powder. Toss the cod strips in this mixture until lightly coated.
  2. Wet Batter: In a separate bowl, whisk together the remaining flour and chilled sparkling water or light lager until just combined.
  3. Heat the oil in a cast iron skillet or deep fryer to 350°F (175°C).
  4. Dip the dredged cod strips into the wet batter and fry until the exterior is mahogany-colored and shattering crispy.
  5. Drain the fried fish on a wire cooling rack to maintain crispness.
  6. Prepare Slaw: Mix shredded red cabbage, chopped cilantro, 2 tablespoons lime juice, apple cider vinegar, honey, and salt in a bowl.
  7. Prepare Crema: Blend avocado, Greek yogurt, 1 tablespoon lime juice, minced garlic, and a pinch of salt until smooth.
  8. Flash-sear the corn tortillas in a dry skillet over medium-high heat until pliable and lightly toasted.
  9. Assemble the tacos by placing the fried cod in the tortillas and topping with zesty slaw and avocado crema. Serve with lime wedges.