FISH TACO RECIPE – MY SON’S FAVORITE MOM DISH
Greetings.
My middle son Taylor is home for a couple of weeks. He has the summer off from his Teach For America job in Philadelphia. I find myself measuring times like this, which are now so fleeting at this stage in my life as a parent. He will teach for another year and then go on to law school in Chicago. Having summers like this, free to spend time at home can now be counted in single digits, with perhaps next summer being his last. In law school I assume his summers will be spent doing clerkships, too engaged to have time to come home. Soon I’ll be sending my youngest son off to college and this home, once the place where all our children lived, will be an empty nest. So I am hanging on to every last morsel of motherhood.
I had a neighbor when we lived in Orange County that had a license plate that read “ICook4Love”. I always liked it because it expressed my sentiments as well. A large part of my role as mother has been cooking for my family, something that I take great pleasure in. We are one of those families who really do sit down every night for dinner together. When my kids started going off to college each time they would return I would ask, “What would you like me to cook for you while you’re home?” This visit was no exception, as it was my opportunity to cook something special for my son. It was no surprise when he asked me to prepare Fish Tacos. I’ve been making these tacos for decades, and they are a family favorite. In fact, they are also a favorite of my husband’s best friend, who visits us from his home on the east coast from time to time and loves these tacos as well. So, I thought it was about time I shared the recipe with all of you.
Start by preparing a cilantro/cabbage slaw. Cut a small cabbage in half, remove the core and using a sharp knife, slice the cabbage very thinly, as thin as you can get it. You will need a total of 8 cups of sliced cabbage.
Don’t be tempted to buy pre cut cabbage in the grocery store as it is not sliced thin enough and as a result, does not provide the correct texture. For me, texture is such an important part of proper food preparation and significantly affects the flavor and enjoyment of a dish.
Place your 8 cups of cabbage in a large mixing bowl.
Next, wash, dry and finely dice 1 bunch of cilantro, resulting in about 1-1/2 cups diced cilantro. Add it to the sliced cabbage and mix to combine.
Next, squeeze about 4 limes to produce 1/3 cup of fresh lime juice.
Measure 1-1/2 cups of good quality mayonnaise into a small bowl. To that add 1/2 teaspoon coarse ground pepper, 1/2 teaspoon Kosher salt and the 1/3 cup lime juice. Using a small whisk, beat to combine, then add it to the cabbage/cilantro mixture.
Using tongs, mix to combine. Set aside in the refrigerator until you are ready to serve your fish tacos.
For my fish tacos I always use Cod fish. If I can’t find it fresh (which is nothing more than frozen and thawed fish anyway) then I purchase it frozen. You will need about 1-1/2 pounds (approximately 6 fillets) of Cod fish fillets with the skin removed. Drain the fish on paper towels and pat them dry, removing as much of the residual liquid as possible. Then slice the fish into 1 inch thick strips. Allow the fish to continue to drain on paper towels while you prepare the batter.
Place 1 cup flour into a small mixing bowl. To it add 1 teaspoon coarse ground pepper and 1 teaspoon Kosher salt. Whisk to combine. Now add 1 1/2 cup of water to the flour mixture.
Whisk to combine until the batter is smooth and free of any lumps.
Next fill a large frying pan about 1/3 full of vegetable oil and place it over medium heat. Prepare yourself an assembly line by placing the fish and batter next to the frying pan.
Once the oil is sizzling hot you are ready to begin frying the fish. Using tongs, dip an individual piece of fish into the batter, allowing the excess batter to drip back into the bowl. Carefully place the battered fish one by one into the hot oil. Do not overcrowd the pan. Instead, cook the fish in several batches until it is golden brown. Drain the cooked fish on paper towels. I place each batch of fish in my warming drawer to keep it hot while I fry the next batch of fish.
In the meantime you will need to fry some corn tortillas in a separate, small frying pan using vegetable oil. This recipe will make about 12 soft tacos, so fry 12 tortillas. Soften the tortillas by quickly frying them, 5 seconds on each side in hot oil. Do not let the tortillas get hard and crispy as we are making soft taco shells. Place the fried tortillas between paper towels to blot excess oil.
Once your tortillas are fried you are ready to serve your fish tacos.
I do this by setting up an assembly line of the soft fried tortillas, the fried fish, and the cilantro/cabbage coleslaw. Then I invite my dinner companions to assemble their own tacos.
They really are delicious. Try them! You’ll like them!
- Cilantro Cabbage Slaw
- 8 Cups Cabbage, Sliced Very Thin
- 1-1/2 Cups Diced Cilantro
- ⅓ Cup of Fresh Lime Juice
- 1-1/2 Cups Mayonnaise
- ½ Teaspoon Coarse Ground Pepper
- ½ Teaspoon Kosher Salt
- For The Fried Fish
- 1-1/2 Lbs Cod Fish Fillets (approximately 6), Skin Removed
- 1 Cup Flour
- 1 Teaspoon Coarse Ground Pepper
- 1 Teaspoon Kosher Salt
- 1½ Cup Water
- Vegetable Oil
- 12 Corn Tortillas
- Place cabbage in a large mixing bowl. Add the diced cilantro and toss to combine.
- For the Cilantro/Cabbage Dressing
- Place the mayonnaise, ½ teaspoon coarse ground pepper, ½ teaspoon Kosher salt and the ⅓ cup lime juice into a small bowl.
- Using a small whisk, beat to combine
- Add the dressing to the cabbage/cilantro mixture and using tongs, mix to combine. Place in the refrigerator until ready to serve.
- Drain the fish on paper towels and pat them dry, removing as much of the residual liquid as possible.
- Slice the fish into 1 inch thick strips. Allow the fish to continue to drain on paper towels while you prepare the batter.
- For the Fish Batter
- Place 1 cup flour to a small mixing bowl. Add 1 teaspoon coarse ground pepper and 1 teaspoon Kosher salt.
- Whisk to combine the dry ingredients.
- Add 11/2 cups of water to the flour mixture.
- Whisk to combine until the batter is smooth and free of any lumps.
- Fill a large frying pan about ⅓ full of vegetable oil and place over medium heat.
- Using tongs, dip individual pieces of fish into the batter, allowing the excess batter to drip back into the bowl.
- Carefully place the battered fish one by one into the hot oil. Do not overcrowd the pan.
- Cook the fish in several batches until golden brown.
- Drain the cooked fish on paper towels. Place each batch of fish in a warming drawer to keep hot while you fry the next batch of fish.
- Fill another small frying pan about half full of vegetable oil and heat.
- Soften the 12 tortillas by quickly frying them, 5 seconds on each side in hot oil.
- Do not let the tortillas get hard and crispy as you are making soft taco shells.
- Place the fried tortillas between paper towels to blot excess oil.
- To serve place 2 or 3 pieces of fish on a tortilla and top with a generous dollop of cilantro slaw.
- ENJOY!
So there you have it: FISH TACO RECIPE – MY SON’S FAVORITE MOM DISH
I have another terrific Mexican recipe for you! Try my World’s Best Chicken Enchiladas, another super family favorite! Click here for that recipe.
PS – Line or pot-caught Pacific cod is considered an ocean-friendly seafood choice because the populations are well-managed and the fishing gear used is environmentally friendly.
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