The internal temperature of the cod fillets should register an internal temperature of 140 degrees F. You can also use an instant-read thermometer to more precisely check doneness.
The grilled cod fillets are ready to pull from the grill as soon as they flake apart easily. (If you want to be really careful, you can spray the spatula with nonstick cooking spray to eliminate any chance of sticking as you flip the fish!) Use a grill spatula or fish spatula with a thin profile to carefully flip the fillets. The cod grills up in about 3-4 minutes per side. And grill! Place the seasoned cod fillets on the grill grates, directly over the heat.If you need a refresher, refer to this post for an exact how-to! While they’re best practices any time you grill, these couple of steps are especially important for grilling delicate proteins like poultry & fish. Just before grilling, generously grease the grill grates by oiling a wad of paper towel & running it over the grill grates. Once the grill is hot, be sure to clean the grill grates well. The best temperature for grilling cod is in the range of 400-450 degrees F, the ‘medium’ setting on most conventional propane grills. With the above tips & tricks in mind, grilling cod for fish tacos (& avoiding sticking &/or flaking on the grill) is really simple.
#MY RECIPES FISH TACOS HOW TO#
Stainless Steel BBQ Fish Spatula Buy Now →įood Processor Buy Now → How to Grill Cod for Fish Tacos (Without Sticking!) Something like this BBQ Turner, which has a very thin profile, also works great. Personally, I like this BBQ Fish Spatula. Use the right equipment – Fish is easiest to handle on the grill with a long-handled fish spatula or a thin metal spatula. Simply put, cod is the perfect fish for this job! If you’d like to try making these grilled fish tacos with another type of fish, swap the cod with mahi mahi, halibut, or tilapia.īe sure to properly portion it – Smaller portions of cod fillets are easier to handle on the grill & won’t flake apart when you flip them. If your fillet of cod came as one large piece, be sure to slice it into uniformly sized portions have a similar length to the width of your spatula’s turner. If desired, add pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.First, choose the right fish – In my opinion, the best fish for grilled fish tacos is a firm fish with mild flavor that doesn’t overpower the smoky-spiced taco seasoning. Serve on a flour tortilla with salsa macha and creamy slaw. Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.Ħ. Add as many as you can without crowding the pan. When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Tap off excess flour and place on the rack.ĥ.
Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side.
Season them lightly with salt and pepper. While the oil is heating, you can season and flour the fish strips.
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