Korean Fried Alaska Cod Tacos | Alaska Seafood Marketing Institute

Ingredients

• 8 breaded wild Alaska cod fillets, 3 ounces each
• Fryer oil, as needed
• 8 corn tortillas
• 2 cups savoy cabbage, shredded
• 2 scallions, thinly sliced on the bias
• 2 - 3 radishes, thinly sliced
• ¼ cup cilantro leaves
• 1 tablespoon toasted sesame seed
• 1 lime, cut in wedges
• ¼ cup gochugaru
• 1 tablespoon salt
• 1 tablespoon citric acid
• 1 tablespoon sugar
• 1 1/2 tablespoon rice vinegar
• 1 1/2 tablespoon dark sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1 1/2 teaspoon gochugaru
• 1 tablespoon vegetable oil
• 1 cup sour cream
• 5 tablespoons gochujang (red chili paste)