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Fried Fish Tacos

Fried Fish Tacos
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Crispy, golden Fried Fish Tacos featuring flaky white fish coated in a light, crunchy batter, served with fresh zesty toppings and soft warm tortillas. This easy yet impressive recipe brings a perfect balance of textures and flavors, ideal for taco nights or entertaining guests.

Ingredients

Scale

Fish and Batter

  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi), cut into taco-sized strips
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free)
  • 1/4 cup cornstarch
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup cold sparkling water or beer
  • Vegetable oil (canola or sunflower), for frying

Tortillas and Toppings

  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Creamy sauce (such as crema, chipotle mayo, or fresh salsa), for drizzling

Instructions

  1. Prepare the Fish: Rinse and pat dry the fish fillets, then cut into taco-sized strips or bite-sized pieces for even cooking and perfect tortilla fit.
  2. Mix the Batter: In a mixing bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Slowly whisk in cold sparkling water or beer until a smooth, slightly thick batter forms. The cold carbonation keeps the batter light and crispy.
  3. Heat the Oil: Pour vegetable oil into a deep skillet or fryer about 2 inches deep and heat to 350°F (175°C). Maintaining this temperature is crucial for a crunchy, non-greasy coating.
  4. Coat and Fry the Fish: Dip each fish piece into the batter, allowing excess to drip off. Fry in batches without overcrowding for 3-4 minutes, turning occasionally, until golden brown and cooked through.
  5. Prep Toppings and Tortillas: While frying, warm the tortillas on a dry skillet or in the oven. Prepare fresh toppings like shredded cabbage, diced tomatoes, chopped cilantro, and squeeze fresh lime juice to brighten flavors.
  6. Assemble the Tacos: Place fried fish on warm tortillas, layer with toppings, and drizzle with your favorite sauce such as crema or chipotle mayo. Serve immediately and enjoy the blend of crispy, fresh, and zesty flavors.

Notes

  • Use ice-cold batter liquid to maximize crispiness.
  • Fry fish in small batches to maintain oil temperature and avoid soggy coating.
  • Pat dry fish before battering to help the coating adhere better.
  • Choose neutral oils with a high smoke point (canola, sunflower) for even frying.
  • Serve immediately to enjoy the best texture and flavor.
  • Store leftover fried fish separately from toppings to preserve crispiness.
  • Reheat leftovers in a toaster or conventional oven at 375°F (190°C) for 10 minutes instead of microwaving.

Nutrition

Keywords: fried fish tacos, crispy fish tacos, fish tacos recipe, quick tacos, seafood tacos, gluten-free tacos option

Find it online: https://mealsbylina.com/fried-fish-tacos/