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Cornmeal Crusted Fish Tacos and Spicy Remoulade, Corn Relish

Seafood • Tags: , , ,

Cornmeal Crusted Fish Tacos - The Duo Dishes

It has been a quiet time in the DD blog and social media world, but we’re here. We’re definitely here. We’ve been cooking and still using our friends as guinea pigs for the first-time creations that slide out of pots and pans. We made a few tacos, and a couple of friends came over to enjoy the experimental trial. Over dinner (and a bottle of champagne), we chewed and chatted, catching up, laughing and talking about upcoming events. There’s nothing that a little food can’t fix, even when you’ve been absent for a while.

The power of food, friends, family and any other ‘f’ word that you use in combination can be a lasting thing. Each time you make and share a meal with folks you care about, you create a new memory. It’s something to hold on to. You may remember that last month we threw together Thai-style crab cake tacos as an entry in the Alaska Seafood fish taco celebration and competition. There were no friends around to sample the goods, but the leftovers did make their way to a few lucky people. This time, we decided to do a revised version of one of our favorite battered fish tacos to enter in the Alaska Seafood competition’s “Best Battered Fish Taco Recipe” category, and we would share of course.

A creamy remoulade sauce and sweet, spicy corn and peppers piled on top of pan-fried fish created a fun weekend taco for a few friends who popped over for dinner. A well-seasoned cornmeal crust on fried foods adds a compact, yet thin and pleasantly light batter to foods. When done right, it still allows you to taste and appreciate the flakey, tender texture of the fish. It’s all about the spices and herbs used to add flavor though. Make sure to implement all of your favorite spices if you want to make tweaks to our recipe. We loved the slight heat of the batter as a complement to the tangy, sweet relish and cool sauce. Together, they are delicious, but you could eat each one with different accompaniments and enjoy them all the same.

Cornmeal Crusted Fish Tacos and Spicy Remoulade – Serves 4
1 cup mayonnaise
1 1/2 teaspoons ketchup
1/2 teaspoon Louisiana hot sauce
1/2 tablespoon whole-grain mustard
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Juice of 1/2 lemon
1/2 teaspoon honey
Dash of kosher salt

Canola oil for frying
1 cup all purpose flour
1 cup corn meal
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
Dash of cayenne powder
Dash of chili pepper powder
1 pound cod filets, cut into 1″ pieces
Corn tortillas, warm

1. For the remoulade, combine all ingredients together in a medium bowl. Mix well, and refrigerate until ready to serve. (This sauce can be made 1-2 days ahead of time.)

2. Heat canola oil in a large, flat pan over medium-high heat. As the oil warms, mix the flour, cornmeal, and all the spices together in a bowl until well combined. Toss the fish in the dry ingredients until coated on all sides.

3. When oil is ready, fry fish nuggets until gold brown, about 2 minutes on each side. Let rest on paper towels until ready to serve.

Corn Relish – Serves 6
1 tablespoon unsalted butter
1 tablespoon canola oil
1/2 red onion, diced
1 red pepper, seeded and diced
2 cups frozen corn kernels, thawed
1/2 cup apple cider vinegar
3/4 cup superfine sugar
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon ground mustard
1/4 teaspoon celery seed
1/4 teaspoon caraway seed

1. Heat butter and oil in a large, flat pan over medium-high heat. Once warm, add onions and peppers and sauté until softened, approximately 5 minutes.

2. Stir in the corn and remaining ingredients. Reduce the heat to medium low and continue to cook until liquid reduces, about 20-25 minutes. Stir occasionally to prevent any sticking. Serve the relish along with the tacos.

Disclaimer: In exchange for participating in this contest, Alaska Seafood provided us with an initial $25 gift certificate to a local grocer and $25 to Rubio’s Fresh Mexican Grill. No further compensation has been received for participation.


Click HERE for the printable recipe.

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11 Responses | TrackBack URL | Comments Feed

  1. girl when i move back to cali you are making me this!
    did you write that down?
    you should, ok?


  2. I’ve really been in a tex-mex mood lately and these are totally fueling the fire!


  3. Cooking for friends and family is one of the best experiences one can have. Interesting recipe. I’d never thought of making a crust out of cornmeal. The corn relish looks so good.


  4. cornmeal rocks! I bookmarked an exceptional recipe for a cornmeal cake I just saw in F&W! So amazingly perfecto. No reason why a fish taco shouldn’t be enjoyed with a similarly textured crust. I love it. I’m with Dawn! Eat on. Food definitely fixes a lot of things.


  5. this is perfect. We are doing fish tacos tomorrow for Doug’s birthday and I’m going to make your delicious looking remoulade sauce.


  6. I too love to use cornmeal to coat the meat for the frying….your fish taco looks splendid.


  7. You surely have loyal friends, since you feed them very well! Lovely photo, and the tacos look perfectly made. My mouth is watering at the sight of this meal!


  8. You should start your own food truck. I’ll be first in line. 😉


  9. I’m not a fish guy but I’d gladly eat a few of those shells just with the corn and remoulade!


  10. Wow, I love that combo you came up with!

    I’ve never been a fish person either, but would eat this hands down!


  11. I’ve been meaning to make fish tacos forever! This looks great! My picky eaters may even eat it!


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