Crispy Fish Tacos Recipe

Prepare fish

Pat fish fillets dry with paper towels and cut into 8 equal strips (about 3-4 strips per pound depending on size). Season lightly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Make batter

In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon paprika, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Slowly whisk in 3/4 cup very cold sparkling water or cold beer until a thick, smooth batter forms. Batter should coat the back of a spoon but still be slightly runny; adjust with a tablespoon more liquid or flour as needed.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (or deep fryer) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small drop of batter sizzles and turns golden quickly.

Fry fish

Working in batches, dredge each fish strip lightly in a tablespoon of flour (this helps batter adhere), then dip into the batter to fully coat. Carefully place into hot oil, do not overcrowd. Fry 2–3 minutes per side until batter is golden brown and fish is cooked through (internal temp 145°F / 63°C) and opaque. Transfer to a paper towel-lined plate and keep warm on a baking sheet in a 200°F (95°C) oven if needed.

Mix aioli

In a small bowl combine 1 cup mayonnaise, 2 tablespoons fresh lime juice, 1 teaspoon lemon zest, 1 teaspoon minced garlic, 1 teaspoon honey, 1 teaspoon hot sauce (optional), 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth and taste; adjust acidity (more lime) or sweetness (more honey) as desired. Refrigerate until ready to serve to let flavors meld.

Assemble slaw

In a large bowl toss together 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot and 1/4 cup chopped cilantro. Dress with 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon black pepper. Toss well and let sit 10 minutes so flavors meld; taste and adjust seasoning.

Warm tortillas

Wrap 8 tortillas in a damp paper towel and microwave 30–45 seconds until warm and pliable, or warm directly on a skillet over medium heat 20–30 seconds per side until lightly charred spots appear.

Assemble tacos

Build tacos by spreading 1 tablespoon of citrus aioli on each warm tortilla, topping with a piece or two of fried fish, a heaping 1/4 cup slaw, slices of avocado, a sprinkle of crumbled cotija (if using) and a few cilantro leaves. Serve with lime wedges for squeezing.

Serve

Serve immediately while fish is hot and crispy. Leftover aioli keeps refrigerated for up to 3 days; slaw keeps 1–2 days refrigerated (it will soften).