Crispy Fish Tacos with Kimchi Slaw, Pickled Radishes, and Gochujang Crema
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 1214
Crispy fried cod and a fresh kimchi slaw are encased in a warm, soft tortilla in this quick and simple recipe. Inspired by Baja fish tacos, quick-pickled radishes and a spicy gochujang crema make this dish one to cook over and over again.
recipe updated Jul 8, 2025
Ingredients
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- Radish
- 60 g
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- White cabbage
- 140 g
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- Red onion
- 75 g
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- Kimchi
- 160 g
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- Coriander leaves
- 10 g
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- Lime
- 2
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- Garlic clove
- 1
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- Beer
- 350 g
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- Rice vinegar
- 2 tablespoons
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- Caster sugar
- 1 teaspoon
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- Fine sea salt
- 2 ½ teaspoons
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- Sour cream
- 250 g
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- Gochujang
- 1 tablespoon
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- Plain flour
- 220 g
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- Cornflour
- 40 g
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- Baking powder
- 1 teaspoon
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- Sunflower oil
- as needed
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- Cod loin
- 600 g
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- Flour tortilla
- 8
Tools
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Stove
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Kenwood Chef
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Large saucepan
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Small bowl
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Medium bowl
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Step preview
- Making the pickled radishes:
- Add the ingredients into a bowl and stir to combine until the sugar has dissolved
- Then add the radishes, toss to combine, and set aside
- Making the kimchi slaw:
- Add the ingredients into a clean bowl and mix until well combined
- Chill in the fridge until needed
- Making the gochujang crema:
- Add the ingredients into a clean bowl and mix until combined
- Chill in the fridge until needed
- Making the crispy fish:
- Slice each cod fillet into 8 strips
- Add the ingredients into a clean bowl and mix until well combined
- Then add the cod, gently toss until coated and set aside
- Fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until just combined - 3 minutes, speed 3
- Remove the bowl from the machine
- Line a plate with paper towels
- Fill a large, heavy-based saucepan with oil, no more than 1/3 full
- Heat until the oil reaches 180ºC or until bubbling gently - medium-high heat
- Working in batches, dip each piece of cod in batter, allowing any excess to drip back into the bowl
- Fry in batches of 3-4 until golden brown, flipping them halfway through - 4 minutes
- Place the fish on the lined plate and repeat with the rest
- Preheat a frying pan - high heat
- Toast the tortillas, one at a time, on each side until softened - about 10 seconds
- Top each tortilla with 2 Tbsp of gochujang crema, followed by kimchi slaw and a piece of cod on top
- Drain the pickled radishes and scatter over the tacos
- Serve