Perfect Homemade Fish Tacos (Grilled Vs. Fried)

Cut off the top and bottom of the pineapple, and slice the skin off. Cut in half then in half again to get quarters.

Grease the grill grates and pineapple lightly, and add to the hot part of the grill for 4-8 minutes flipping often.

Remove from the grill and let cool slightly before removing the core and dicing. Add pieces to a large bowl.

To the bowl, add in sliced pickled jalapeno, sliced serrano chili, chopped cilantro, chopped oregano, and grated garlic.

Season to taste with salt, juice of 2 limes, and a glug of extra virgin olive oil. Mix to combine.

Divide/cut the fish into even pieces.

Spray the grilling grate with non-stick cooking spray, as well as the skin and flesh of the fish. Season with salt and pepper.

Place fish skin side down onto the grill grate. Grill for 1-2 minutes before flipping and cooking on the medium heat side of the grill. Grill for 30 seconds to 1 minute.

Halve the cabbage. Thinly slice one half using a mandoline and transfer to a bowl.

Peel and thinly slice half a red onion, then add it to the bowl along with chopped cilantro and lime zest.

Season with salt to taste, add the lime juice and extra virgin olive oil, then toss to combine.

Add chiles to a small saucepot and cover with water. Optionally deseed the chiles beforehand.

Bring to a boil. Boil for 5 minutes before removing the chilis and adding to a blender.

Begin blending and begin adding cooking water until it begins to blend evenly, and smooth.

To a bowl, add in mayonnaise, sour cream, hot sauce, smoked paprika, half of the pureed chili, and whisk until thoroughly combined.

Season to taste with salt. Optionally add some grated garlic, and mix to combine.

Slice the cod into separate pieces. Season with kosher salt and let sit at room temperature for 15 minutes.

To a large bowl, add all-purpose flour, white pepper, smoked paprika, garlic powder, and kosher salt. Whisk together.

Add in an egg and whisk until a shaggy dough forms. Slowly stream in lager while whisking until completely combined.

Fill a heavy bottom pot with oil (at least 2”) and heat to 365℉.

Toss the fish in extra all-purpose flour until thoroughly coated. Shake off excess and coat all sides in the batter.

Remove from the batter and carefully drop into the hot oil. Fry for 3-5 minutes. Remove and let cool on a wire rack. Repeat with remaining cod filets.

Warm-up a tortilla with a light char.

Add the fish to the center and drizzle with the creme and a generous amount of cabbage slaw.