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 21 Jul 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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- Lime
- 2
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- Coriander
- 10 g
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- Garlic clove
- 1
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- Cod loin
- 600 g
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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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- Flour tortilla
- 8
Tools
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Stove
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Cooking Chef XL
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Small bowl
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Medium bowl
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Plate
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Large saucepan
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Frying pan - large
Step preview
- Add the ingredients into a clean bowl and stir to combine until the sugar dissolves
- Add the next ingredients, toss to combine and set aside
- Make the kimchi slaw:
- Add the ingredients into a medium bowl
- Mix until well combined and refrigerate until needed
- Make the gochujang crema:
- Add the ingredients into a small bowl
- Mix until combined and refrigerate until needed
- Make the crispy fish:
- Add the ingredients into a medium bowl and mix well
- Add strips of the fish and gently toss until coated, then set aside
- Fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until just combined - 3 minutes, speed 3
- Line a plate with paper towels
- Fill a large, heavy-based saucepan with sunflower oil, no more than 1/3 full
- Heat until the oil reaches 180ºC – 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, medium-high heat
- Transfer the fish on the prepared plate and repeat with the rest
- Pre-heat a frying pan – high heat
- Toast the tortillas, one at a time, on each side until softened – 10 seconds, high heat
- 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