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Crispy Springtime Rockfish Tacos with Ramps

  • Taco
  • All White Fish
  • Active Time:10 min
  • Total Time:25 min
  • Servings:2
  • Difficulty:Easy
Photo by Craig Stodola


  • 8 ounces of yelloweye, cut into a thin strips (try it with dusky, lingcod, or halibut too) Available in Our Premium Seafood Subscription Box

  • Handful of ramps (about 5 or 6), trimmed of roots & cleaned

  • 4-6 ounces cornmeal

  • 3 tablespoons Southwest seasoning

  • Salsa (Craig highly recommends Frontera Creamy Rojas salsa)

  • 8 corn tortillas (Craig likes El Milagro Blancas)

  • 1 tablespoon olive oil

  • 1 cup vegetable oil, for frying


Heat corn tortillas until warm and soft on a dry griddle at medium to medium-high heat (a few minutes each side). Place all tortillas on a plate and cover with a clean, dry cloth.

Mince the ramps, including bulbs and tips of the greens. Separate the minced bulbs from the minced leaves. Sauté the bulbs in 1 TBSP olive oil over medium heat for 3 minutes or so. Set aside.

Mix together cornmeal and Southwest seasoning in bowl.

Wash fish strips and shake dry, then coat in cornmeal-seasoning mixture. Heat 1 cup oil in a cast iron skillet until very hot. Add coated fish and cook until golden brown—about 1-2 minutes per side. Remove from oil when fish is golden brown and crispy. Craig notes that you may need to fry fish in small batches.

Double up the tortillas to make 4 tacos. Place some fish in the middle of each taco, add sautéed ramp bulbs, a generous heap of ramp greens, and drizzle with salsa. Serve hot—happy noshing!


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