Korean Fried Alaska Cod Tacos
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Alaska Seafood Marketing Institute
Servings
4
Prep Time
15 minutes
Cook Time
7 minutes
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
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8 breaded wild Alaska cod fillets, 3 ounces each
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Fryer oil, as needed
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8 corn tortillas
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2 cups savoy cabbage, shredded
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2 scallions, thinly sliced on the bias
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2 - 3 radishes, thinly sliced
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¼ cup cilantro leaves
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1 tablespoon toasted sesame seed
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1 lime, cut in wedges
Gochugaru Tajin
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¼ cup gochugaru
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1 tablespoon salt
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1 tablespoon citric acid
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1 tablespoon sugar
Gochugaru vinaigrette
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1 1/2 tablespoon rice vinegar
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1 1/2 tablespoon dark sesame oil
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1 tablespoon soy sauce
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2 teaspoon sugar
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1 1/2 teaspoon gochugaru
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1 tablespoon vegetable oil
Gochujang Sour Cream
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1 cup sour cream
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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.
