Make Summer Wild, Free Sockeye with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
2-3
Dinner
2 x 8oz portions of Wild Alaska Cod
4 tbsp cassava flour
2 tbsp tapioca flour
1/2 tsp smoked paprika
1 tsp baking soda
2 eggs, whisked
salt & pepper
1 or 2 avocados
1/2 cup pico de gallo
1/2 a lime, squeezed
salt & pepper
In a large mixing bowl, mix the cassava flour, tapioca flour, smoked paprika, baking soda, salt, and pepper.
Whisk eggs in a separate bowl then pour it into the mixing bowl with the dry ingredients. Add sparkling water until the batter is the consistency of cake batter.
Cut the cod into strips about 1 inch wide by 3-inches long.
Preheat a large non-stick frying skillet over medium-high heat until well heated and add olive oil or another cooking oil.
Dip the fish into the batter and pan fry first side about 3 minutes. Flip and fry the other side for another 2-3 minutes.
Remove fish from skillet and use the skillet to heat the tortillas.
Place the cooked fish in the tortillas and top with guacamole, pico de gallo, and Mexican cheese.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
