• Pour buttermilk into a bowl and add the fish. Set aside.
  1/2 Cup Buttermilk, 1 Pound Cod
• In a shallow dish, combine the flour, smoked paprika, chili powder, and salt and pepper. Set aside.
  1/2 Cup Flour, 1/2 teaspoon Smoked Paprika, 1 1/4 teaspoons Chili Powder, Salt and Pepper
• Pour 3 tablespoons of the peanut oil into a 12-inch cast iron frying pan and place over medium-high heat until it shimmers or use an air fryer - see note*
  1/4 Cup Peanut Oil
• Remove the fish pieces from the buttermilk and dredge them lightly through the flour mixture, shaking to remove excess.
• Add the butter to the pan and let it melt. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown, about 3 to 4 minutes. Using a fish spatula gently and carefully flip and cook for 1 minute more.
  2 Tablespoons Butter
• Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
• Warm the tortillas in the empty and wiped out cast iron pan and then add a little fish, sauce, and toppings!
  Corn Tortillas, 2 Cups Green and Purple Cabbage, Limes, Cilantro, Jalapeno Slices, Avocado

For the Sauce

• Whisk all the ingredients together in a small bowl and set aside.
  1 teaspoon Garlic Powder, 1/2 teaspoon Smoked Paprika, 1 Tablespoon Cilantro, 1/4 Cup Mayonnaise, 1/2 Cup Sour Cream, 1-2 Tablespoons Lime Juice