Fried Fish Tacos

I love a fish taco and almost always order them at restaurants. But this was my first time making them at home. Generally, I don’t fry, or deep fry, at home. But for these tacos, I can see myself frying much more often. I made these for my parents and their reviews were so excited, I had to ask them to stop commenting on the meal. Try these. I promise you’ll love them.

Prep time

30 Min

Cook time

15 Min

Inactive time

5 Min

Total time

50 Min

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Fried Fish Tacos

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Ingredients

Chipotle Crema

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons adobo sauce
• juice of half a lime
• salt to taste

Fish

• 1 1/2 cup all purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 2 tablespoons paprika
• 1 teaspoon mustard powder
• 2 teaspoons garlic powder
• 1 cup beer (plus more as necessary)
• 1 egg
• about 1 1/2 pounds white fish - I used halibut

Frying and Serving

• 2 quarts neutral oil
• 1 pound white fish (I used haddock), cut into eight 2-ounce fingers
• 8 corn tortillas, warmed
• 1 small head of cabbage, finely shredded
• 1 recipe pickled red onions
• 1/2 cup finely chopped fresh cilantro
• 4 limes, divided

Instructions

1. Combine mayonnaise, sour cream, adobo sauce, and the juice of half a lime in a small bowl and whisk until homogenous. Season with salt. Set aside.
2. Season your shredded cabbage with the juice of half a lime and salt. Set aside.
3. Combine flour, paprika, mustard powder, garlic powder, salt and black pepper, whisk to combine. Transfer half of mixture to a large bowl and set aside. Add beer and egg to remaining mixture and whisk until a smooth batter is formed. Batter should have the consistency of thick paint add more beer if necessary. Set aside.
4. Heat oil in a deep fryer, or Dutch oven to approximately 350°F. Transfer fish pieces to bowl with batter and turn to coat thoroughly. Working one piece at a time, lift fish, let excess batter drip off, then transfer to the bowl with remaining flour mixture. Toss to coat thoroughly. Lift carefully with tongs or dry fingers and slowly lower into hot oil. Repeat with remaining fish. Work in batches as to not overcrowd the pan.
5. Fry, turning occasionally, until golden brown on all sides, about 3 minutes total. Transfer to a paper towel-lined plate and season with salt.
6. Top each tortilla with the spicy mayo, with shredded cabbage, 1 piece of fish, pickled red onions, and cilantro. Serve with lime wedges.

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