Fish Tacos Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into taco-sized strips about 1" wide and 3–4" long. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder with 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl, lightly beat the egg and stir in 1 cup cold sparkling water. Fold the wet ingredients into the dry until just combined; batter should be lumpy and cold (do not overmix). If batter thickens, add a splash more sparkling water to reach a pancake-batter consistency.

Dredge and fry

Heat 3–4 cups vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Place the remaining 1 cup flour in a shallow dish for dredging. Lightly coat each fish strip in flour, then dip into the cold tempura batter, letting excess drip off. Fry in batches—do not crowd—until golden and crisp, about 3–4 minutes per batch depending on thickness. Use a slotted spoon to transfer fried fish to a wire rack or paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven if desired while frying remaining batches.

Finish fish

When all fish is fried, squeeze a little lime over pieces to brighten flavor. Taste and adjust salt if needed.

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tablespoon lime juice, 1/2 tsp hot sauce (optional), 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and refrigerate until ready to assemble so flavors meld (at least 10 minutes).

In a medium bowl toss together 2 cups shredded red cabbage, 4 thinly sliced radishes, and 1/2 cup chopped cilantro. Dress with 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Toss well and let sit 5–10 minutes to soften slightly.

Warm tortillas: heat a skillet over medium heat with 1 tsp butter or oil. Warm each flour tortilla 20–30 seconds per side until pliable and lightly toasted. Keep warm wrapped in a clean towel.

Assemble tacos: Spread about 1 tablespoon garlic mayo across the center of each warm tortilla. Place 1–2 pieces of crispy tempura fish on top, then add a small handful (about 1/4 cup) of the red cabbage slaw. Top with additional cilantro leaves and 3–4 thin radish slices for crunch. Serve with lime wedges to squeeze over and extra hot sauce if desired.