Fish Fry Tacos Recipe

1. Prep fish

Pat the lake perch fillets dry with paper towels and cut into 3–4-inch strips suitable for tacos. Season both sides lightly with 1/2 tsp of the salt and 1/4 tsp of the black pepper reserved from the breading mix.

2. Make wet batter

In a shallow bowl, whisk the buttermilk with the egg until combined. Let sit 5 minutes — this helps thicken and tenderize the fish coating.

3. Make dry breading

In a separate shallow dish, combine the all-purpose flour, yellow cornmeal, optional fine cornmeal, baking powder, paprika, garlic powder, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly so spices are even.

4. Heat oil

In a heavy skillet or Dutch oven, pour enough vegetable oil to reach about 1/2–3/4 inch deep (roughly 1.5–2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds.

5. Breading and frying

Working in batches to avoid overcrowding, dip each fish strip into the wet batter, letting excess drip off, then press into the dry cornmeal mixture to coat completely. Shake off excess. Carefully add to hot oil and fry until golden brown and cooked through, about 2–3 minutes per side depending on thickness. Use a slotted spatula or tongs. Cook fish to internal temperature of 145°F (63°C) or until flakes easily. Transfer to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining fish.

6. Finish

Squeeze a little lemon over the fried fish pieces just before assembling (use the lemon from the ingredients).

7. While fish rests, combine mayonnaise, finely chopped roasted red pepper, diced cornichons or pickles, chopped capers, lemon juice, Dijon mustard, smoked paprika, salt and black pepper in a small bowl. Stir until smooth and taste; adjust salt, lemon or pepper to preference. Refrigerate until ready to assemble. Makes enough for 6 tacos.

8. Mix vegetables

In a large bowl toss together shredded green cabbage, shredded red cabbage, shredded carrot and sliced green onion.

9. Make dressing

In a small bowl whisk together grated ginger, lemon juice, rice vinegar, honey, sesame oil, mayonnaise, salt and black pepper until emulsified.

10. Pour the dressing over the shredded vegetables and toss to coat evenly. Let sit 10–15 minutes to soften the cabbage and marry flavors. Taste and adjust seasoning if necessary.

11. Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat for about 20–30 seconds per side, or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Keep wrapped to stay pliable.

12. Build tacos

On each warmed tortilla, spread about 1 tablespoon of red pepper tartar sauce, add 2–3 pieces of fried perch (depending on size), top with about 1/4–1/3 cup lemon-ginger coleslaw, and garnish with a sprinkle of cilantro if using. Serve with lemon or lime wedges alongside.

13. Serve

Serve immediately while fish is hot and crispy. Recommend extra tartar sauce on the side.