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Cod Tacos with Tomato Jam and Red Onion and Avocado Salsa


When we refer to having a meal of fish, it is not necessary to name the fish because, for Newfoundlanders, cod is what has sustained us and is most often what is brought to the table. Food trucks serving cod tacos have started to make appearances around St. John’s, but I have found nothing to match the taste of this light batter and its accompaniments. It is easier than you can imagine to serve a taco in your own home.

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Recipe courtesy of Elaine Feore and Joanne Goudie, Storm the Kettle: Resetting the Newfoundland Table


For cod
  • 1 cup (250 mL) all-purpose flour
  • 1 Tbsp (15 mL) cornstarch
  • ¼ tsp (1 mL) salt
  • 1½ cups (375 mL) sparkling water or club soda
  • 1½ lb (700 g) fresh cod, cut into 16 strips
  • 3 cups (750 mL) canola oil, for frying (approx.)
  • 1 cup (250 mL) tomato jam
For red onion and avocado salsa
  • 1 avocado, peeled and diced
  • 1 cup (250 mL) finely chopped red onion
  • 1 Tbsp (15 mL) fresh lime juice
  • ½ tsp (2 mL) salt
  • ⅛ tsp (0.5 mL) cayenne pepper (optional)
    eight 6-inch (15 cm) flour tortillas


  1. Preheat oven to 300°F (150°C).
  2. Wrap flour tortillas in aluminum foil and warm in oven for 10 minutes. Mix the flour, cornstarch and salt in a medium bowl. Whisk the sparkling water into the flour mixture and set aside.
  3. Heat oil in a large deep frying pan to 350°F (180°C) on a deep frying thermometer.
  4. Dip cod strips into batter and add to hot oil. Do not crowd the pan. Fry cod about 2 minutes on each side. Remove with a slotted spoon and drain on paper towels. Keep warm.
  5. Spread 2 Tbsp (30 mL) Tomato Jam on each warmed tortilla. Top with 2 strips of cod and 2 Tbsp (30 mL) Red Onion and Avocado Salsa.
Red onion and avocado salsa Mix all ingredients in a medium bowl. Cover and refrigerate until ready to use.

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