Select Page

Fried Fish Tacos

Crunchy, crispy, fishy and delicious,Vanessa Marigold shows us how to take Taco Tuesday to the next level.


1 ½ liters high-smoking temp fry oil (vegetable, canola, peanut oil)
1 ½ to 2 lbs cod filet
Salt and pepper
1 cup (120g) all-purpose flour
½ cup (64g) cornstarch, plus more to coat the fish
1 tbsp smoked paprika
1 tbsp chili powder
1 tsp cayenne
½ tsp salt
¼ cup 120-proof Everclear
¾ cup soda/mineral water
Tortillas, flour or corn
White cabbage, shredded


Heat the fry oil in a dutch-oven or other thick-bottomed pot to 350F

Cut the cod filet lengthwise and then into 3-inch pieces. Sprinkle with salt and pepper then set aside.

In a large mixing bowl whisk together the all-purpose flour, cornstarch, smoked paprika, chili powder, cayenne, and salt. Add the Everclear and soda water; whisk to combine.

Coat the pieces of cod in cornstarch, shaking off the excess. Coat in the Everclear batter and fry two to three pieces of fish at a time for four to five minutes. Frying too many pieces at once drops the temperature of the oil, maintain a temperature of 350F to 360F.

Place the fried fish on a metal rack and sprinkle with salt. Heat up the tortillas in a pan or directly on a flame, add two to three pieces of fried fish, a squeeze of lime, fresh salsa, cilantro and any other fixings you like. Enjoy!

Vanessa Marigold