Fresh Fish Tacos Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 6–8 bite-sized strips. Season both sides lightly with 1/2 tsp of kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 1/2 cup all-purpose flour, 2 tbsp cornstarch, and 1/2 tsp baking powder. In a separate small bowl beat the egg, then whisk in 1/2 cup cold sparkling water until combined. Pour the wet mixture into the dry ingredients and stir just until combined — a few small lumps are fine. Batter should be slightly thick but pourable; if too thick add up to 1 tbsp more cold water.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (or heat a deep pot) to a depth of about 1/2 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a wooden spoon handle inserted into the oil produces consistent bubbling around it.

Fry fish

Working in a single layer and not overcrowding the pan, dredge each fish strip lightly in a tablespoon of flour (to help batter adhere), then dip into the batter, letting excess drip off. Fry 2–3 minutes per side until golden brown and cooked through (internal temperature about 145°F / 63°C) and the batter is crisp. Transfer fried fish to a wire rack or paper towels to drain and season immediately with a pinch of salt.

Warm tortillas and assemble

Warm 4 tortillas in a dry skillet for about 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 5–7 minutes. Place 2–3 pieces of fried fish in each tortilla, top with shredded romaine lettuce (about 1/4 cup per taco), shredded red cabbage (about 2 tbsp per taco), a drizzle (about 1–2 tbsp total) of spicy tartar sauce, and sprinkle with chopped cilantro if using. Serve with lime wedges to squeeze over tacos.

In a small bowl combine 1/2 cup mayonnaise, 1 finely chopped dill pickle, 1 tsp chopped capers, 1 tbsp lemon juice, 1 tsp hot sauce, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, and 1/8 tsp black pepper. Stir until smooth and taste; adjust heat or acidity as desired. Refrigerate at least 10 minutes to let flavors meld before serving.

Rice

If rice is not already cooked, cook 1/2 cup uncooked rice according to package directions to yield about 1 cup cooked. Keep warm until serving and season with a pinch of salt and a drizzle (about 1 tsp) of olive oil if desired.

Salad

In a small bowl toss 1 cup mixed salad greens with halved cherry tomatoes, 1 tsp olive oil, 1 tsp red wine vinegar and a pinch of salt and pepper. Toss lightly and place on the plate alongside the tacos.

Bread

Warm 2 crusty rolls or slices of bread in a 350°F (175°C) oven for 5–7 minutes or toast briefly. Serve whole or halved beside the tacos.