Crispy Fish Tacos Recipe

Prep fish

Pat the cod fillets dry with paper towels and cut into 6 equal taco-sized pieces (about 3–4 oz each). Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. In a separate small bowl whisk the egg, then whisk the egg into the dry mixture. Gradually whisk in 1 cup very cold beer until smooth and just combined; batter should be thick enough to coat fish but still pourable. Keep the batter chilled (place bowl in a larger bowl with ice or refrigerate) for 10 minutes.

Heat oil

Pour 4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, heat oil until a small piece of bread turns golden in about 35–45 seconds.

Dredge and fry

Place 1/2 cup flour for dredging in a shallow dish. Lightly dust each fish piece with the dredging flour, shaking off excess. Dip each piece into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 pieces at a time (do not overcrowd) until batter is golden brown and fish registers 135–140°F internally, about 3–4 minutes per side depending on piece size. Use a slotted spoon to transfer fried fish to a rack or paper towel-lined tray to drain. Keep warm in a 200°F oven while frying remaining pieces.

Finish

Squeeze fresh lime over the fried fish pieces just before assembling (optional).

In a medium bowl combine 2 cups thinly sliced red cabbage, 2 thinly sliced green onions, 1/4 cup chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Toss thoroughly so the dressing coats the cabbage. Let sit at room temperature for at least 10 minutes to mellow and slightly soften the cabbage. Taste and adjust salt or lime as needed.

Whisk together 1/2 cup mayonnaise, 1 tbsp sriracha, 1/2 tbsp lime juice, 1/4 tsp garlic powder, and 1/8 tsp salt until smooth. Taste and add more sriracha if you want more heat. Transfer to a squeeze bottle or small bowl for easy drizzling.

Warm the 6 corn tortillas: heat a skillet over medium, add 1 tbsp butter or oil and warm tortillas 30–45 seconds per side until pliable and slightly charred in spots, or wrap stack in foil and heat in a 350°F oven for 8–10 minutes. Keep tortillas wrapped to stay warm.

Assemble tacos: Lay two tortillas per serving. Place one piece of beer-battered cod on each tortilla (for 2 tacos use 2 pieces; for 6 tortillas use all pieces as desired). Top with a generous spoonful of red cabbage slaw, drizzle with sriracha mayo, add a few extra cilantro leaves and sliced green onion. Drizzle additional sriracha if desired and serve with lime wedges.

Serve immediately while fish is hot and crispy. Offer extra lime wedges and sriracha on the side.