Korean Fried Alaska Cod Tacos
Alaska Seafood Marketing Institute
4
15 minutes
7 minutes
Dinner
All the bold flavors of Korean fried chicken in a crispy wild Alaska cod taco topped with a sweet, tangy and spicy gochugaru cabbage slaw and gochujang sour cream.
Ingredients
Taco Ingredients
- 8 breaded wild Alaska cod fillets, 3 ounces each
- Fryer oil, as needed
- 8 corn tortillas
- 2 cups savoy cabbage, shredded
- 2 scallions, thinly sliced on the bias
- 2 - 3 radishes, thinly sliced
- ¼ cup cilantro leaves
- 1 tablespoon toasted sesame seed
- 1 lime, cut in wedges
Gochugaru Tajin
- ¼ cup gochugaru
- 1 tablespoon salt
- 1 tablespoon citric acid
- 1 tablespoon sugar
Gochugaru vinaigrette
- 1 1/2 tablespoon rice vinegar
- 1 1/2 tablespoon dark sesame oil
- 1 tablespoon soy sauce
- 2 teaspoon sugar
- 1 1/2 teaspoon gochugaru
- 1 tablespoon vegetable oil
Gochujang Sour Cream
- 1 cup sour cream
- 5 tablespoon gochujang (red chili paste)
Directions
Prepare vinaigrette
- Add all ingredients to a mixing bowl and whisk to combine. Set aside.
Prepare the tajin
- Add all ingredients to a mixing bowl and mix to combine. Set aside.
Prepare the sour cream
- Add all ingredients to a mixing bowl and mix to combine. Set aside.
Cook the fish
- Preheat fryer oil to 350 F. Place breaded cod fillets into baskets then fry for 5 – 7 minutes or until the product is golden brown. Shake baskets occasionally to prevent fillets from sticking to basket.
- Place cod fillets in a shallow bowl then sprinkle both sides of fish generously with the tajin.
Assemble the taco
- Place shredded cabbage, scallions, radish and cilantro in a mixing bowl then toss with the gochugaru vinaigrette. Set aside.
- Heat flat top or cast iron skillet on high temp. Heat corn tortillas for about 15 seconds on each side. Place a fillet on each tortilla then top with gochujang sour cream and cabbage slaw. Sprinkle with sesame seeds. Serve with lime wedges.
