We’ve been on a taco spree lately! We’re not sure if we’re just craving Mexican dishes or if we’re making all of these tacos to pair with the different margaritas we’ve mixed up lately. Anywho, we loved these Southern fried fish tacos and can’t wait to make them again.
Our neighborhood seafood market had a great selection of Atlantic Cod filets. On its own, cod is a bland fish. Well, pretty much all fish is bland. That’s why we fried the cod, added fresh onions, and made a Sriracha-lime dressing. We didn’t want to get too fancy with the taco. Not only did I want to make a delicious taco, I wanted to make this taco a comfort taco. Cue the crunchy fried chicken recipe.
By now, our cast iron skillet has all the seasonings of the south sitting in its nooks and crannies. With every fried dish we make, the seasonings of the south keep getting better and better. To be honest, I could have done without the rest of the taco…
Southern Fried Fish Tacos
- 1lb of cod filets
- 4 tbsp. of flour
- 20 saltine crackers
- 2 eggs
- 2 cups of vegetable oil ( or enough to fill your skillet half-way)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp of parsley
- 1/2 sweet onion, chopped
- 1/2 cup of tomato, chopped
- 4 cups of chopped iceberg lettuce, divided into 8-half cups
- 8 taco-sized (small) flour tortillas
For the Sriracha sauce:
- 2 tbsp sour cream
- 2 tsp mayonnaise
- 1 tbsp lime juice
- 1 tsp Sriracha
- 1/2 tsp chili powder
- For the Sriracha sauce, mix all ingredients together and set aside. If the sauce seems too fluid, add more sour cream.
- In a cast iron skillet, heat oil on stove on medium high heat until 275 degrees.
- While oil is warming, crush the crackers in a bowl and mix in flour, salt, pepper, and paprika.
- In a separate bowl, beat 2 eggs.
- Cut cod into 8 equal strips.
- Dip the cod strips into the egg and then roll evenly into cracker mixture.
- Place 2 or three pieces of cod into the skillet and cook for 2-4 minutes on one side. It was very quick, so keep an eye on the cod.
- Flip the cod over and cook for about 2 minutes on the other side.
- Place fish on to paper towel to drain any excess oil
- Add fixings like lettuce, onions, and tomatoes on top of a flour tortilla. Top with a strip of fried cod, and drizzle some Sriracha sauce over the top.
- Eat up!