In a bowl stir to combine salt, pepper, ground garlic, ground cumin, smoked paprika, sweet paprika, ground coriander seeds, and all-purpose flour. Generously coat cod cut on stripes in the spice mixture and set aside.
In a bowl stir to combine diced mango, diced tomatoes, diced spring onion (or scallion), diced red onion, sweet corn, chopped chili, and chopped garlic. Season to taste with salt and pepper. Add apple cider vinegar and chopped coriander/cilantro or parsley. Stir to combine and keep chilled in the fridge until needed.
In a bowl whisk together an egg and ice cold water. Gradually (in three additions) add the all-purpose flour while whisking constantly. Add the second addition only after the previous one has been completely incorporated. Dip the cod slices into the egg mixture, then transfer to a plate.
fry the fish
Pour the vegetable oil into a pot. Place over medium-high heat and heat the oil to 175 °C / 350 °F. Gently add the fish and fry for about 2 - 3 minutes or until golden and crispy. Transfer to a plate covered with kitchen towels.
Heat tortillas on a skillet to warm. Divide the mango salsa between four tortillas, add the fried codfish and generously drizzle with some yogurt dressing (combine 3 tbsp of greek yogurt with some salt, pepper, chopped herbs, and tabasco sauce). Optionally sprinkle with freshly chopped parsley or coriander/cilantro. Serve as soon as possible.