Fried Fish Tacos Recipe | Crispy, Flavorful, and Easy to Make
1. Introduction
There’s something magical about Fried Fish Tacos that makes them a crowd favorite. Imagine sinking your teeth into crispy fried fish, paired with a crunchy, fresh slaw, and topped off with a creamy, tangy sauce, all wrapped in a soft, warm tortilla. Whether you’re enjoying them on Taco Tuesday, serving them at a weekend barbecue, or just craving a satisfying meal, these tacos are sure to hit the spot.
What makes these Fried Fish Tacos even more amazing is how customizable they are. You can tweak the toppings, the sauce, and even the fish to suit your tastes, making them perfect for everyone. Plus, the recipe is simple and quick to prepare, which means you can have a delicious meal ready in no time. Whether you’re new to cooking or a seasoned pro, you’ll find this recipe easy to follow and full of flavor.
In this post, I’ll walk you through everything you need to know to make perfect Fried Fish Tacos. From the ingredients and step-by-step instructions to tips for customizing the tacos to your liking, I’ve got you covered. Let’s dive in!
2. Ingredients Breakdown
Let’s go over the key ingredients that make up these Fried Fish Tacos, and why each one plays a crucial role in creating that perfect bite.
- White Fish Fillets (such as cod or tilapia): These are the stars of the taco. A mild, flaky white fish like cod or tilapia works perfectly for frying and adds a delicate flavor that balances beautifully with the crispy texture. You can substitute with other mild fish like haddock or flounder if needed.
- Flour and Cornmeal: This combination creates the ideal coating for the fish fillets, giving them that golden-brown, crispy crunch without being too heavy. The flour ensures a light, crispy texture, while the cornmeal adds a bit of extra crunch.
- Egg and Buttermilk: These ingredients create a smooth batter for dipping the fish fillets before frying. The egg helps the batter stick to the fish, and the buttermilk provides a tangy flavor and makes the batter extra crispy.
- Cabbage Slaw: A tangy, fresh slaw is a must-have topping for Fried Fish Tacos. The crunch from the cabbage contrasts nicely with the crispy fish, while the dressing adds a bit of creaminess and tang. You can use red or green cabbage, or even a mix of both, for a more colorful slaw.
- Tortillas: Soft corn tortillas are the classic choice for Fried Fish Tacos, but you can also use flour tortillas if you prefer. Warm them up in a dry skillet for a few seconds on each side to make them more pliable and flavorful.
- Taco Sauce (or creamy cilantro sauce): A tangy sauce is essential for adding moisture and flavor. A creamy cilantro sauce made with sour cream, lime juice, and cilantro is a great option, but you can also use your favorite store-bought taco sauce or even a salsa if you prefer.
- Lime Wedges: Fresh lime wedges are perfect for squeezing over the tacos just before eating. The acidity of lime enhances the flavors and adds a refreshing zing to the dish.
- Cilantro (optional): For garnish, a sprinkle of fresh cilantro adds a burst of color and freshness that complements the fish and slaw perfectly.
3. Step-by-Step Instructions
Now, let’s break down how to make these Fried Fish Tacos. Don’t worry – they’re simple to prepare, and I’ll guide you through each step.
Step 1: Prepare the Slaw
- In a large bowl, combine shredded cabbage (about 3 cups) with 1/4 cup of shredded carrots for added color and texture.
- For the dressing, mix 1/4 cup sour cream, 1 tablespoon mayonnaise, 2 tablespoons lime juice, 1 teaspoon honey (optional), and salt and pepper to taste.
- Toss the cabbage mixture with the dressing until evenly coated. Cover and refrigerate while you prepare the fish. This allows the flavors to marinate and the slaw to stay crisp.
Step 2: Prepare the Fish
- Pat the fish fillets dry with paper towels to remove excess moisture. This ensures the batter sticks properly and prevents splattering during frying.
- Cut the fillets into smaller pieces – about 3-4 pieces per fillet, depending on the size.
- Set up a breading station:
- In one shallow bowl, beat 1 egg and add 1/4 cup buttermilk.
- In another shallow bowl, mix 1/2 cup flour, 1/4 cup cornmeal, and season with 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Dredge the fish pieces in the flour and cornmeal mixture, ensuring they’re fully coated. Then dip them into the egg mixture, followed by another coating of the flour-cornmeal mixture. This double-dipping creates a thicker, crispier coating.
Step 3: Fry the Fish
- In a large skillet or frying pan, heat vegetable oil (enough to cover the bottom of the pan) over medium-high heat. The oil should be hot enough that the fish sizzles when added but not smoking.
- Carefully place the fish fillets in the hot oil. Fry in batches, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes until the fish is golden brown and crispy.
- Transfer the fried fish to a paper towel-lined plate to drain excess oil.
Step 4: Warm the Tortillas
- While the fish is frying, heat your corn tortillas in a dry skillet over medium heat for 20-30 seconds on each side until soft and warm. You can also wrap the tortillas in foil and heat them in the oven at 350°F for about 10 minutes.
Step 5: Assemble the Tacos
- Place a warm tortilla on a plate.
- Add a layer of slaw on the bottom of the tortilla.
- Top with 3-4 pieces of fried fish.
- Drizzle with your favorite taco sauce or a homemade creamy cilantro sauce.
- Garnish with fresh cilantro and a squeeze of lime juice.
Step 6: Serve and Enjoy!
- Serve the tacos immediately, with extra lime wedges on the side.
- You can also pair them with additional toppings like avocado slices, jalapeños, or salsa for added flavor.
4. Tips and Variations
- Make It Gluten-Free: Swap the flour and cornmeal with a gluten-free flour blend and use gluten-free corn tortillas.
- Extra Crispy Fish: For extra crunch, double coat the fish in the breading mixture and let it rest for a few minutes before frying.
- Flavorful Sauces: For a different twist, try a tangy yogurt-based sauce or a spicy chipotle sauce.
- Vegetarian Version: Use crispy tempura-battered veggies like zucchini or cauliflower instead of fish for a vegetarian-friendly taco.
- Change Up the Slaw: Try adding diced avocado or mango to the slaw for a tropical touch. You can also experiment with different dressings like a vinaigrette if you prefer something lighter.
5. Serving Suggestions
- Sides: These tacos go perfectly with a side of Mexican street corn, black beans, or Spanish rice.
- Garnishes: Top with more fresh cilantro, a sprinkle of cotija cheese, or a drizzle of lime crema.
- Pairing Drinks: Pair these tacos with a light Mexican beer, margaritas, or a refreshing agua fresca.
6. Storage and Reheating Instructions
Storing Leftovers:
- You can store the fried fish and slaw separately in airtight containers in the fridge for up to 2 days.
- Tortillas should be stored in a plastic bag or wrapped in foil.
Reheating:
- To reheat the fish, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes until crispy again.
- The slaw is best eaten fresh, but it can last a bit longer in the fridge if necessary.
7. Recipe Notes
- Can Be Prepped Ahead of Time: You can prepare the slaw and coat the fish the night before to save time.
- For Best Texture: Fry the fish right before serving to keep it crispy.
8. Nutrition Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 330 |
| Fat | 18g |
| Saturated Fat | 2g |
| Carbs | 28g |
| Sugar | 4g |
| Fiber | 3g |
| Protein | 18g |
| Sodium | 370mg |
| Cholesterol | 55mg |
| Calcium | 50mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Main Course
- Cuisine: Mexican
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients:
- 4 white fish fillets (cod or tilapia)
- 1/4 cup flour
- 1/4 cup cornmeal
- 1 egg
- 1/4 cup buttermilk
- 3 cups shredded cabbage
- 1/4 cup shredded carrots
- 1/4 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 8 small corn tortillas
- 1 tbsp vegetable oil
- 1/4 cup cilantro (for garnish)
- 1 lime (cut into wedges)
Instructions:
- Prepare the slaw by mixing cabbage, carrots, sour cream, mayo, and lime juice.
- Coat the fish in a flour-cornmeal mixture, dip in egg, and fry in oil until crispy.
- Warm the tortillas in a skillet.
- Assemble the tacos with slaw, fried fish, and garnish with cilantro and lime.
- Serve immediately and enjoy!
10. Final Thoughts or Conclusion
These Fried Fish Tacos are a guaranteed crowd-pleaser. The crispy, golden fish combined with the crunchy slaw and creamy sauce is the perfect balance of textures and flavors. Whether you’re hosting a dinner party or simply looking to treat yourself, these tacos are sure to impress.
I hope you enjoy making this recipe as much as I do! Don’t forget to share your thoughts in the comments below. Let me know how your tacos turned out or if you made any tasty variations!