Missing those fried fish tacos you had that one time at a shabby little beach restaurant in Southern California? Or the fish-and-chips from the chipper? Yeah, me too. The nice thing about this recipe is you can fry up a batch easily—no deep-fat fryer required. The batter is made with quinoa flour and gets added texture and crispness from toasted quinoa. Serve the fish as a main dish with whatever side you life, douse it in malt vinegar, or satisfy that California craving and use it to make tacos.

　　

Ingredients

8 Servings

　　2 pounds/900 grams cod, cut into 16 pieces

　　Salt and freshly ground black pepper

　　1 cup (4 ounces/120 grams) quinoa flour

　　1 cup (6 ounces/180 grams) Skillet-Toasted Quinoa

　　2 tbsp baking powder

　　1 tbsp cornstarch

　　1 cup (8 ounces/240 milliliters) club soda, chilled, plus more as needed

　　Vegetable oil, for frying

　　Lemon wedges, for serving

　　Lime wedges, for serving

　　Malt vinegar, for serving

　　

Step 1

1. Season the fish with salt and pepper. In a large bowl, whisk together the quinoa flour, toasted quinoa, baking powder, cornstarch, and 1/2 teaspoon salt. Whisk in the club soda to make a batter. The consistency will be thick and it should cling to the fish, but it may dry out as it rests, in which case, whisk in a little more club soda.

　　

Step 2

2. Line a large plate with 2 layers of paper towels. Add enough oil to a large skillet to reach 1 inch/2.5 centimeters up the sides of the skillet and heat over medium-high heat until shimmering.

　　

Step 3

3. Dip each piece of fish, one at a time, in the batter and add to the skillet. Cook until deep golden and crusty on both sides, about 10 minutes total. You can add a few pieces of fish to the skillet, but avoid overcrowding.

　　

Step 4

4. Transfer the cooked fish to the prepared plate and repeat with the remaining fish. Add more oil if needed, allowing it to heat prior to adding more fish. Serve hot with lemon wedges, lime wedges, or malt vinegar.

　　Cooks' Notes

　　Fish Tacos: Serve the fish in Quinoa Corn Tortillas topped with slaw, avocado slices seasoned with lime juice and salt, a sprinkle of cotija cheese, and Pickled Pink Onions. For the slaw, in a large bowl, whisk together 3 tbsp mayonnaise, 1 tbsp hot sauce, 2 tbsp lime juice, and 2 tsp honey. Add 2 cups shredded cabbage, toss to coat, and season with salt and pepper.

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　　Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.