Crispy Fish Tacos

Name: Crispy Fish Tacos
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi), cut into 1-inch strips; 0.5 cup all-purpose flour; 0.5 cup cornstarch; 1 teaspoon baking powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 cup cold club soda or beer; 2 cups vegetable oil, for frying; 12 small corn or flour tortillas; 2 cups shredded cabbage or coleslaw mix; 0.5 cup cilantro, chopped; 2 limes, cut into wedges; Optional: crema, hot sauce, or salsa for serving

These Crispy Fish Tacos feature flaky white fish coated in a light, crunchy batter, nestled in warm tortillas with vibrant, fresh toppings. They offer a delightful contrast of textures and bright, zesty flavors, making for a truly satisfying meal.

Prep time: 10 minutes
Cook time: 26 minutes
Total time: 36 minutes
Servings: 4
Difficulty: Medium
Cuisine: Mediterranean

Ingredients

1.5 pounds firm white fish fillets (such as cod, tilapia, or mahi-mahi), cut into 1-inch strips
0.5 cup all-purpose flour
0.5 cup cornstarch
1 teaspoon baking powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 cup cold club soda or beer
2 cups vegetable oil, for frying
12 small corn or flour tortillas
2 cups shredded cabbage or coleslaw mix
0.5 cup cilantro, chopped
2 limes, cut into wedges
Optional: crema, hot sauce, or salsa for serving

Instructions

Pat the fish strips very dry with paper towels. Season lightly with salt and pepper.
In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the cold club soda or beer until a smooth, thin batter forms. Do not overmix; a few lumps are fine.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Dip each fish strip into the batter, allowing excess to drip off. Carefully place 3-4 pieces of battered fish into the hot oil, ensuring not to overcrowd the pan.
Fry for 3-4 minutes, turning once, until golden brown and cooked through. Remove the fish with a slotted spoon and place on a wire rack lined with paper towels to drain.
Repeat with the remaining fish. While the fish is frying, warm the tortillas by wrapping them in foil and heating in a 350°F (175°C) oven for 10 minutes, or quickly heating them in a dry skillet.
To assemble the tacos, place a few pieces of crispy fish in each warm tortilla.
Top with shredded cabbage, chopped cilantro, and a squeeze of fresh lime juice.
Serve immediately with your favorite crema, hot sauce, or salsa.

Tips

Ensure your oil is at the correct temperature (350°F/175°C) for crispy fish; too low and it will be greasy, too high and it will burn before cooking through.
Do not overcrowd the frying pan; cook the fish in batches to maintain oil temperature and ensure even crispness.
Warm your tortillas just before serving to make them pliable and enhance their flavor.

Frequently Asked Questions

What is the best type of fish to use for crispy fish tacos?

Firm, mild-flavored white fish like cod, tilapia, mahi-mahi, or halibut work best. Their texture holds up well to frying, and their mild taste allows the other taco flavors to shine.

Can I bake the fish instead of frying?

While frying yields the crispiest results, you can bake the fish for a lighter option. Dip the fish in batter, then coat with panko breadcrumbs and bake at 400°F (200°C) for 15-20 minutes until golden and flaky.

What are some good sauce options for fish tacos?

A simple crema made with sour cream or Greek yogurt, lime juice, and a pinch of salt is classic. Other options include chipotle mayo, avocado crema, or a fresh pico de gallo.