Fried Gulf Fish Tacos Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into strips about 3–4 inches long and 1 inch wide. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1/2 tsp baking powder and 1 tsp salt. Gradually whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms — it should coat the back of a spoon but still be airy. Keep batter cold until ready to use.

Heat oil & fry

Pour oil into a heavy skillet or pot to a depth of about 1 inch and heat over medium-high until a deep-frying thermometer reads 350°F (175°C). Dredge each fish strip lightly in 1 tbs flour (from extra flour) to help batter adhere, then dip into batter, letting excess drip off. Fry fish in batches (do not crowd) 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F/63°C). Transfer to a wire rack set over a baking sheet to drain. If needed, keep warm in a 200°F oven while finishing remaining batches.

Serve with lime wedges alongside for squeezing over the fried fish.

Combine sliced red bell pepper, julienned carrots, thinly sliced red onion and chopped cilantro in a medium bowl.

In a small bowl whisk together 2 tbs lime juice, 1 tbs olive oil, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss to coat. Let sit at room temperature 10–15 minutes to mellow and marry flavors.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle pepper, 1 tsp adobo sauce, 1 tbs lime juice, 1/2 tsp minced garlic and 1/4 tsp salt. Whisk until smooth. Taste and adjust heat/salt or add more adobo for extra smokiness. Refrigerate until ready to use.

Warm tortillas briefly in a dry skillet or wrapped in a damp towel in the microwave until pliable (about 20–30 seconds). If using tostadas for crunch, keep them whole or break into pieces to sprinkle on tacos.

To assemble each taco: spread about 1 tsp of chipotle aioli on a tortilla, place 2–3 pieces of fried fish on top, add a generous spoonful of red pepper–carrot slaw, 2–3 slices of avocado, a sprinkle of shredded jack cheese and a few cilantro leaves. Finish with a light dusting of tajin and a spoonful of salsa on the side or atop the slaw. Serve immediately with additional lime wedges and extra aioli and salsa.

If serving as tostada-style, place slaw on tostada, top with fried fish, drizzle aioli, add avocado, cheese and cilantro, then finish with tajin and salsa.