Description
Fried Fish Tacos deliver a perfect balance of crispy, tender fish with fresh, zesty toppings and creamy sauce. This easy-to-make recipe features a light, crunchy batter and flavorful fillings, making it a favorite meal for families and taco lovers any day of the week.
Ingredients
Scale
Fish and Batter
- 1 lb firm white fish fillets (cod or tilapia), cut into taco-sized pieces
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 3/4 cup chilled beer or sparkling water
- Salt and pepper, to taste
- Vegetable or canola oil, for frying
Tortillas and Toppings
- 8 soft corn or flour tortillas
- 2 cups fresh cabbage, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 lime, cut into wedges (for squeezing)
Sauces
- Chipotle mayo or sour cream-based sauce, for drizzling
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the flour, cornstarch, paprika, garlic powder, cayenne pepper, and salt. Slowly add the chilled beer or sparkling water, whisking until you achieve a smooth, slightly thick batter. Let it rest briefly to activate the gluten for a crispier crust.
- Prep the Fish: Pat the fish fillets dry with paper towels and cut into pieces sized for tacos. Season lightly with salt and pepper to enhance natural flavors before dipping into the batter.
- Heat the Oil: Pour enough vegetable or canola oil into a deep skillet or fryer to fully cover the fish pieces. Heat the oil to 350°F (175°C), maintaining this temperature for optimal frying – too hot will burn the batter, too cool will affect crispiness.
- Fry the Fish: Dip each fish piece into the batter, allowing excess to drip off. Carefully place them into the hot oil and fry for about 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Warm the Tortillas: Gently warm tortillas in a dry skillet over medium heat or wrap in foil and warm in the oven for a few minutes to make them pliable and flavorful.
- Assemble the Tacos: Arrange crispy fried fish on warm tortillas. Top with shredded cabbage, fresh cilantro, a squeeze of lime juice, and drizzle with your preferred sauce. Serve immediately to enjoy contrasting textures and flavors.
Notes
- Chill the batter before frying to help create a crispy crust.
- Do not overcrowd the frying pan; fry in batches to keep oil temperature steady and ensure even cooking.
- Pat fish dry thoroughly before battering to help the coating adhere and prevent sogginess.
- Use fresh oil for frying to enhance flavor and crispiness.
- Warm tortillas properly to prevent cracking and improve eating experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: fish tacos, fried fish, crispy tacos, Mexican cuisine, easy dinner, quick meal, seafood tacos
