Fish Tacos Recipe
Crispy fried fish topped with cabbage and spicy mayo
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Ingredients
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Fish Tacos Ingredients
Method
Fish Tacos Directions
Prepare the Batter
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper. Gradually whisk in the cold water until the batter is smooth and well-combined.
Prepare Fish
Cut the white fish fillets into bite-sized pieces. Pat them dry with paper towels to ensure they are not wet, which helps the batter adhere better.
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches around 180°C (350°F). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, it's ready.
Fry Fish
Dip each piece of fish into the batter, allowing excess to drip off. Carefully place the battered fish into the hot oil in batches. Fry for about 3-4 minutes or until golden brown and crispy. Remove the fish and drain on paper towels.
Make Spicy Mayo
In a small bowl, mix together the mayonnaise and Sriracha sauce until well combined. Adjust the spiciness by adding more Sriracha if desired.
Warm Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.
Assemble Tacos
To assemble, place a few pieces of fried fish on each tortilla. Top with shredded cabbage and drizzle with spicy mayo. Garnish with lime wedges and chopped cilantro.