Fish Taco Recipe

Prepare fish

Pat fish dry with paper towels and cut into 8 equal taco-size pieces (about 3–4 oz each). If using the optional dry rub, combine cumin, chili powder, garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper and lightly season both sides of the fish pieces.

Make batter

In a medium bowl whisk together flour, cornstarch, baking powder, paprika, remaining 1/2 tsp salt and 1/4 tsp black pepper. Slowly whisk in cold sparkling water until a smooth batter forms with a consistency that coats the back of a spoon (add a tablespoon more water if too thick). Keep batter cold until ready to fry.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small bit of batter sizzles and browns in about 30 seconds.

Fry fish

Dust each fish piece lightly with a tablespoon of flour (to help batter adhere). Dip fish pieces into batter, letting excess drip off, then carefully lower into hot oil in batches (do not overcrowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper towel-lined plate and let rest 2 minutes.

While the oil heats, combine apple cider vinegar, water, sugar and salt in a heatproof bowl. Stir until sugar and salt dissolve. Add sliced red onion, pressing down so they’re submerged. Let sit at least 10 minutes (longer for more flavor). Drain before using.

Warm the tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 10 minutes. Keep warm covered with a clean towel.

To assemble each taco: place a warm tortilla on a plate, add a small handful (about 1/4 cup) of shredded cabbage (green for Kruser Classic or red for California), top with one piece of fried fish, then add the style-specific toppings (see below). Garnish with cilantro and a squeeze of lime.

For the Kruser Classic: Spoon about 1 tablespoon creamy taco sauce onto the fish, add 1–2 tablespoons pickled jalapeños, and finish with shredded green cabbage and cilantro. Serve with lime wedges.

For the California Style: Drizzle about 1–2 tablespoons chipotle crema over the fish, add sliced avocado (about 2–3 slices per taco), 1–2 tablespoons pico de gallo, and shredded red cabbage. Top with cilantro and squeeze lime.