Courtesy of Revolution Taco
Miso Fried Cod Tacos w w w . t h e r e v o l u t i o n ta c o . c o m
Ingredients Cod Marinade ➜ 2 lbs. fresh cod cut in 1’ in strips ➜ 2 tbs. light miso paste ➜ 1 tbs. lemon juice ➜ 1/2 cup soy sauce ➜ 1 tbs. sugar ➜ 2 tsp. granulated garlic ➜ 2 tsp. granulated onion For breading the fish 1 cup all purpose flour 4 whole eggs (beaten) 2 cups panko bread crumbs 2 cups vegetable oil
➜ ➜ ➜ ➜
Mango salsa
➜ 1 1/2 cups mango, small diced ➜ 1/2 cup red onion, small diced ➜ 2 tbs. jalapenos, seed➜ ➜ ➜ ➜
ed & small diced
2 tbs. cilantro, chopped 2 tbs. lime juice, fresh squeezed 1 tbs. honey Salt & pepper, to taste
To finish the tacos
➜ (12) 6-inch corn or flour tortillas ➜ 1/2 cup red cabbage, shaved ➜ 6 lime wedges to serve w/ tacos
AUTHENTIC HOMEMADE ITALIAN SPECIALTIES
Directions Mix the miso paste, lemon juice, soy sauce, sugar, granulated garlic and granulated onion with a whisk. When the marinade is thoroughly mixed, add the cod. Let the cod marinate in the fridge for 15-20 minutes. Remove the cod from the marinade. Coat the cod in the flour, remove any excess flour. Then put the cod into the egg wash. Lastly, cover the cod in the panko breadcrumbs. Refrigerate the cod until ready to fry. Prepare Salsa Add the diced mango, red onion, jalapenos, cilantro, lime juice and honey to a bowl. Season
with salt and pepper to taste. Fry Cod Heat the vegetable oil in a cast iron pan to 350 F. Fry the cod for 2 minutes on each side until golden brown. Heat Tortilla Heat the tortilla in a nonstick pan until warm on both sides. Heat all tortilla and keep warm in foil until ready to assemble tacos. Assemble Tacos Place cod in warm tortilla, top with shaved red cabbage and mango salsa. Serve with lime wedges on the side.
Serves 6 (2 tacos per person)
PRH Suggested Wine Pairing by Vincent Novello Domaine Charbonnier ~ Sauvignon Touraine $12 Revolution Taco is a member of the Philadelphia RowHome (PRH) Business Network
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